Stuffed tomatoes with nogada or walnut sauce.

Ingredients

5 large tomatoes

600 g ground pork

1 medium onion, diced

2 cloves of garlic, minced

1 medium carrot, peeled and diced

2 ​​pickled jalapenos, seeded and sliced

2 tablespoons brine from jalapenos or tabasco sauce to taste

2 teaspoons paprika

2 teaspoons oregano

1 teaspoon ground cumin

Salt and black pepper to taste

Extra virgin olive oil

Walnut sauce at my style

200 ml of whole milk

30 ml white wine or sherry (2 tablespoons)

150 g fresh cheese goat

100 g cream cheese softened

100 g peeled and chopped walnuts

Salt and black pepper to taste

Garnish

Pomegranate seeds
Parsley or cilantro

Directions

Wash the tomatoes and using a very sharp knife, cut the top off the tomatoes and then remove a thin slice from bottom. Scoop out each tomato pulp using a small spoon to form a tomato shell, then chop the pulp and set aside.

Preheat oven at 350 ºF (180ºC)

Add extra virgin olive oil to a skillet and heat to medium.

Add onion, garlic and carrot, later add jalapeños. 

When onion is golden add in the ground pork, salt, pepper,  oregano, cumin and paprika. Stir well to combine and cook for 5 minutes.

Add the chopped tomato pulp and 2 tablespoon of jalapeño brine or tabasco sauce, what you prefer. Stir well and cook  until tomato liquid reduce.

Remove from heat.

In an ovenproof dish pour a little olive oil to prevent sticking the tomatoes and place them, fill them with the meat mixture and put  in the oven for fifteen minutes at 350ºF (180 ° C ) until the tomatoes are done.

In the meantime you can prepare the walnut sauce:

In a blender, combine the goat cheese, cream cheese, walnuts, milk and white wine. Blend until smooth and add salt and pepper to taste. Transfer to a saucepan, set aside.

Assembling

When tomatoes are done, warm lightly the walnut sauce on low heat. Pour in every serving dish a  ladle with walnut sauce, put a stuffed tomato and garnish with pomegranate seeds and parsley or cilantro.

Serve inmediately and enjoy!

 Receta en español aquí