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Seared Beef in Walnut Sauce

  Dried figs 1⁄2 Cup (8 tbs), diced
  Golden raisins 1⁄2 Cup (8 tbs)
  Chuck roast 2 1⁄2 Pound, cut into one inch dice
  Onion 1 , minced
  Granny smith apple 1 Large, diced
  Tomatoes 2 Cup (32 tbs), peeled, seeded and dice
  Ground cloves 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Pasilla 12
  Walnuts 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Mexican crema/Sour cream 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Pomegranate seeds 1 Cup (16 tbs)

Pour hot water over the figs and raisins and allow to soak for 20 minutes until soft. Season meat with salt and pepper. Place a wide- bottom skillet over high heat. When pan is hot add the oil and part of the meat. Do not crowd the pan too much or it will boil in its own juices. Sear on all sides and remove to a plate. Repeat with the remaining beef and remove. Add the onion and apple to the pan and sauté until soft. Stir in tomato, cinnamon and dried fruit. Bring to a simmer. Return the beef to the pan, turn the heat to low and cover. Cook for two hours until beef is tender. Stir occasionally. Taste for seasoning and reserve.

Place chiles over a hot grill or a gas burner on your stove to blacken and blister on all sides. Set aside in a bowl to cool. Using the side of a paring knife scrape all the blackened skin off. Make an incision along the length of the chiles and remove all the seeds. Stuff with the meat mixture and place in a casserole dish.

To make the sauce, pour boiling water over the walnuts. Allow to soak for 30 minutes and drain. This removes some of the tannins in the walnuts. Place in a blender jar along with the milk and puree until smooth. Add the crema, cinnamon and sugar. Pulse to combine and set aside.

Preheat oven to 400°F. Place chiles in the center of the oven and bake for ten minutes to warm them through. To serve, place chiles on individual plates, spoon walnut sauce over the center of each and scatter pomegranate seeds on top.

Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
60 Minutes
Cook Time: 
150 Minutes
Ready In: 
210 Minutes
This is the dish that sparks the passionate lovemaking in "Like Water for Chocolate"- your mileage may vary!
stuffed pasilla chiles with walnut sauce
A dish that is meant to bring some balance an synergy is this simple one! A merging of the chilies and fruits with the beef! Wonderfully made by Chef Brian. Stay tuned to watch more in this video!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 758 Calories from Fat 377

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 114.4 mg38.1%

Sodium 184.9 mg7.7%

Total Carbohydrates 47 g15.7%

Dietary Fiber 11.2 g44.7%

Sugars 26.9 g

Protein 52 g103.1%

Vitamin A 113.6% Vitamin C 25%

Calcium 16.5% Iron 39.2%

*Based on a 2000 Calorie diet

Seared Beef In Walnut Sauce Recipe Video, Stuffed Pasilla Chiles With Walnut Sauce