Chiles en Nogada No Way Jose! This was a very delicious collaboration between Puerto Vallarta restaurant No Way Jose! and Savvy & Well. I love this recipe and it was fun playing around with the recipes and our seasonings. Mojo Citrico and Mil Usos were the best pairing with the Chiles en Nogada. Mojo citrico […]

Chiles en Nogada No Way Jose!

This was a very delicious collaboration between Puerto Vallarta restaurant No Way Jose! and Savvy & Well. I love this recipe and it was fun playing around with the recipes and our seasonings. Mojo Citrico and Mil Usos were the best pairing with the Chiles en Nogada. Mojo citrico on the ground beef filling and mil usos in the sauce. The sauce came out amazing as a vegan sauce as well! So you can skip the meat, substitute some veggies like chopped onion, carrots, zucchini, potatoes, for example. 

Chiles

Makes 15 Chiles

15 Poblano Chili Peppers

2 Garlic cloves, chopped

1 Onion, chopped

1 small Leek, chopped

2 lbs Ground Beef (sub a mix of chopped potato, carrot, zucchini, mushrooms, cauliflower)

2 tbsps Mojo Cítrico Seasoning

1 tbsp Mil Usos (everything seasoning) 

1 cup Candied Fruit, chopped *can substitute chopped dried dates

1/3 cup Raisins

1/3 cup Prunes, chopped

6 oz Pineapple Juice

6 oz Cranberry Juice

6 oz Grape Juice

12 oz Red Wine

Garnish: pomegranate seeds

  1. In a sauté pan over medium heat add the chopped onion, leek, garlic and cook for 5 minutes until it starts to brown. Add the ground beef, or vegetables, mojo citrico and mil usos seasonings and let it brown a bit. Add all the other ingredients and cook down until the liquids have reduced completely and the meat has cooked. 
  2. While the filling is cooking, work on the chilies. Scorch on a grill or sear all sides in a hot skillet. Add to a container and cover with plastic wrap so it steams. Peel the peppers and cut a small slit in one side to remove the seeds. Now your chilies are ready to be stuffed, covered with Salsa Nogada and sprinkled with pomegranate seeds. 

Salsa Nogada (walnut sauce)

100g Walnuts
100g Pecans
50g Almonds
100g Sugar
60g Cream Cheese
4oz  Cream
17oz Milk
3 oz White Wine
1 tbsp Mil Usos (everything seasoning)

  1. Add all ingredients to a blender and blend until smooth. Add more milk if needed until you reach the desired consistency.

I played around with the recipe and it came out fantastic as a vegan sauce! I could even see this used on banana bread, adding some powdered sugar to make it a frosting for carrot cake and more!

Vegan Salsa Nogada

100g Walnuts

100g Pecans

50g Almonds

50g Sugar

10 oz Almond Milk

2oz White Wine

1 tbsp Mil Usos (everything seasoning)

  1. Add all ingredients to a blender and blend until smooth. Add more milk if needed until you reach the desired consistency.

Share this Chiles en Nogada recipe with your friends who love stuffed chilies, these are sure to become their favorite go to recipe. If you aren’t much for cooking, you can try them at No Way Jose! in Olas Altas, Puerto Vallarta! 


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