These wonderful tacos are a twist on the classic Puebla stuffed poblano peppers with creamy walnut sauce and creamy chipotle sauce.
Ingredients
Creamy Nogada Sauce
- ¾ cup sour cream
- ½ cup walnuts
- ¼ cup almonds
- ¼ cup feta cheese
- ½ tsp salt
- ½ tsp black pepper
- Pinch brown sugar
- Pinch ground cinnamon
Tacos
- 12 Guerrero® Homestyle Burritos
- ½ cup finely chopped fresh coriander
- 1 cup pomegranate seeds
- ½ cup finely chopped fresh parsley
- Grilled jalapeño peppers, for serving
- 2 tbsp sesame seeds
Taco Filling
- 6 poblano peppers, halved and seeded
- 1 green banana, peeled and halved lengthwise
- 2 tbsp olive oil
- 170g lean minced beef
- 170g lean minced pork
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sesame seeds
- ½ tsp ground cinnamon
- ½ tsp dried oregano
- ¼ tsp ground cloves
- 3 Roma tomatoes, diced
- ¼ cup diced peeled apple
- ¼ cup diced peach
- ¼ cup diced pear
- ¼ cup raisins
Method
Creamy Nogada Sauce
1. In a blender, blend sour cream, walnuts, almonds, feta cheese, ¼ cup water, salt, pepper, brown sugar and cinnamon until smooth. Refrigerate until ready to serve.
Taco Filling
1. Preheat grill to high heat; oil well.
2. Grill poblanos, turning occasionally, for 10 to 15 minutes or until charred and skins starts to blister. Transfer to heat-safe bowl, cover with plastic wrap and let stand for 10 minutes (the residual steam will help loosen skins, making peppers easier to peel). Remove skins.
3. Grill green banana, turning once halfway through the cook time, for 6 to 10 minutes or until well-marked and tender. Dice.
4. In skillet set over medium-high heat, heat oil. Cook beef, pork, onion, garlic, salt and pepper, stirring occasionally, for 8 to 10 minutes or until starting to brown. Stir in sesame seeds, cinnamon, oregano and cloves. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in tomato, apple, peach, pear, raisins and ⅓ cup water. Cook, stirring occasionally, for 8 to 10 minutes or until meat is cooked through, fruit is tender, sauce has thickened and flavours are married. Stir in banana. Cook, stirring, for 1 minute or until heated through.
Tacos
1. Warm tortillas according to package directions.
2. Arrange half a poblano on each tortilla.
3. Divide filling evenly among poblano halves. Top with nogada sauce. Garnish with pomegranate seeds, coriander and parsley. Serve with grilled jalapeños and garnish with sesame seeds.
