Unapologetically inspired by one of my favorite novels, Like Water For Chocolate. A great number of recipes for Chiles en Nogada call for ground or shredded pork, candied citron and plenty of fruits, from raisins and dried currants to fresh peach, pear and apple. In this version, flavorful, lean grassfed beef is sauteed with a bit of Mexican chorizo (or soyrizo, if you’re so inclined) for an extra layer of savory warmth. I’ve also swapped the candied citron for dried pineapple; accessible year-round, it packs the same sugary tartness and is a natural match for the coconut we’ve snuck into both the filling and the sauce. Crisp-tender fruits keep the dish feeling fresh and light enough to earn its appetizer status. Making this dish ahead? Prep and refrigerate the chiles, filling and toppings at your leisure. Then gently heat the filling in a large skillet or Dutch oven before stuffing the chiles and topping with room-temp sauce. Tita would be so proud.

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