Chiles en nogada

Dry roast the poblanos over the flame until the skin is blistered all over, then peel it off.

Slit each chile so it can be stuffed and pull the seeds out, keeping it whole. Remove all the skin; it is like cellulose.

Do not hold the roasted chiles under running water; it takes some of the flavour out.

Saute the white onion in a little vegetable oil until translucent, with no colour on it.

Add the ground or finely chopped beef and pork and saute until coloured and completely cooked.

Add the tomatoes, diced with the skin on.

Peel the thin skin off the fresh walnuts one by one and hold them in milk so they stay white and do not oxidise.

Add the plantains first because they need longer, then the diced pears and apples, and give them time to cook down.

Add the raisins, candied pineapple and chopped almonds at the end; they are already cooked.

Take the seeds out of the pomegranate.

Season the filling with a little cinnamon, pepper, salt and sugar.

Nogada: grind the peeled walnuts with almonds, crema mexicana, goat cheese, cream cheese, white pepper and a little milk to loosen the blades. A blender, not a food processor, because the grind must be finer. It should be thick and white.

Stuff the chiles. The filling can be slightly warm or cold; room temperature is better, and the dish is eaten at room temperature.

Cover the chiles with the sauce, then scatter chopped parsley and the pomegranate seeds for the green and red of the flag.