I made a homemade version tonight - a few days late of Mexican Indepenence day - to share with my family.
I did some personal tweaking.
> My "nogada" was pine nut, queso fresco, salt, cinnamon, a bit of h20 & crema mexicana based.
> My fruits for the picadillo were plantain, peach, rehydrated raisin, and dried pineapple in lieu of bisnaga.
> I made a fresh tomato sauce by boiling whole tomatoes and blending.
> The meat was 50-50 ground 'american wagyu' beef and ground pork
> Spicing was Mexican oregano, marjoram, stick of canela, and bay leaf.
> I prefer Cilantro to Italian parsley.
This is probably the best thing I have ever made. The scent the peach gives off into the picadillo is a beautiful foral like essence and the plantain works incredible with the ground pork. And the sauce....