Guac-wardly Noble
Deconstructed Avocado and Roasted Red Onion Chiles en Nogada with Walnut Sauce
30 minutes
Serves 4
SideMexicanGluten-freeShellfish-freeSoy-free
Herb's take
Chiles en Nogada gets a modern makeover: smoky roasted red onions and creamy avocado take center stage, with all the iconic flavors but none of the stuffy wrapping. You’ll master a traditional nogada walnut sauce and the art of coaxing deep flavor from humble veggies.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a baking sheet with foil or parchment.
- 02Toss red onion wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few cracks of black pepper. Spread in a single layer on the prepared baking sheet.
- 03Roast onions for 18 to 22 minutes, flipping once, until edges are golden brown and centers are soft. Remove from oven and let cool slightly.
- 04Meanwhile, soak walnuts in hot water for 10 minutes, then drain well.
- 05In a blender, combine walnuts, milk, crema, torn bread, sugar, sherry vinegar, cinnamon, cloves, nutmeg, and remaining 1/2 teaspoon salt. Blend until very smooth and thick, about 1 minute. If too thick, add a tablespoon more milk. Taste and adjust seasoning if needed.
- 06Halve, pit, and peel avocados. In a bowl, mash with remaining 1 tablespoon olive oil and a pinch of black pepper until mostly smooth but still a bit chunky.
- 07Spread mashed avocado in a low, shallow serving dish. Arrange roasted red onion wedges over the avocado in a casual fan shape.
- 08Spoon walnut nogada sauce generously over the onions and avocado.
- 09Scatter pomegranate seeds and minced parsley over the top just before serving for a pop of color and crunch.
- 10Serve cool or at room temperature as a vibrant side.
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