*Many times the walnut meats will have no “skin” on them, but if you’ve cracked your own or purchased walnut halves in a somewhat rustic form, you may need to remove their thin outer layer to eliminate the bitter flavor. To do that, cover the walnut halves with very hot (though not boiling) water; let them soak about 10 minutes. Drain, then rub each piece between your fingers; the thin, dark brown, outer layer will come off.
Place the walnuts into a deep bowl and pour the milk over them. Refrigerate. Let them soak for at least six hours or overnight.
Make the Celebration Picadillo and allow it to cool to room temperature. (This can be done 2 or 3 days before you actually assemble this dish, if you like.)
Take the nut and milk mixture out of the fridge; set it aside and allow it to come to room temperature.
Roast the fresh poblano peppers directly over the flame of a gas stove, or under the broiler of an electric stove, turning them frequently so that the outer layer of “skin” blisters relatively evenly all over the peppers. Place the whole roasted peppers inside a plastic bag and let them “sweat” until they are cool enough to handle. Carefully peel the blistered outer layer of skin from the peppers, handling them very gently so that they tear as little as possible.
Make the creamy walnut sauce: Drain the walnuts, saving and setting aside the milk they soaked in. Place the nuts into the blender together with the queso fresco, sour cream, salt, and one cup of the milk. Blend until you obtain a velvety smooth sauce, adding more milk if necessary. Do not add more milk than necessary, however, as too much of it will make the sauce too thin and decrease the delicate flavor of the walnuts. Set the sauce aside.
Chiles en Nogada are usually served at room temperature and by themselves (without any other items on the plate). Warm corn tortillas are a wonderful accompaniment, as the flavors are complementary and the tortilla can be used to help eat the peppers: pieces of stuffed peppers can be wrapped in a hot tortilla, making a delicious chiles en nogada taco, or a rolled up tortilla can be used as a tool to pick up and savor any stray sauce on the plate.
Chiles en Nogada (Stuffed Poblano Chiles in Creamy Walnut Sauce) https://comboplate.net/chiles-en-nogada/