Chiles en nogada

I used to be scared of chiles en nogada. Not to eat them—heck, I’d devour this dish anytime it was on offer. But making chiles en nogada seemed like a very frightening proposition. I’d read stories about people spending days soaking the fruit for the piccadillo filling. I’d hear tales about how difficult it was to peel the walnuts for the sauce. And I’d see people argue about how one’s