This sweet, spiced sauce, known as nogada sauce in Spanish, is the classic topping for stuffed poblano chilesSlideshow: More Mexican Recipes to Try 

Food & Wine
May 2013

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Recipe Summary

active:
20 mins
total:
1 hr
Yield:
2 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the milk just to a simmer. Remove from the heat and add the walnuts. Let stand until the walnuts are soft, 45 minutes.

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  • Meanwhile, in a small saucepan, simmer the sherry over moderate heat until reduced to 1/4 cup, 5 minutes.

  • Transfer the walnuts and milk to a blender. Add the reduced sherry, bread and cinnamon and puree until nearly smooth. Season the sauce with salt and pepper.

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