Previous Chile en Nogada recipe: https://cookpad.wasmer.app/mx/recetas/5777573

Cut the plantain into small cubes and fry in a skillet with lard or oil, as you prefer. Once fried, set aside the lard for its flavor.

Finely chop the garlic and onion. If the maguey worm eggs have some dirt, rinse them lightly, then dice them. In the same skillet used for the plantain, add the garlic and onion and sauté until fragrant. Remove and set aside in a bowl to prevent burning. Add the maguey worm eggs to the skillet and cook over medium heat.

Use a wooden spatula and keep stirring the eggs until they turn golden. Season with salt to taste. The eggs should be soft and pleasant in texture. Add more salt if needed.

Just before removing the eggs from the heat, add back the reserved garlic, onion, and plantain. Stir gently to combine without burning, then turn off the heat and set aside.

Add everything to the filling for the chiles. Mix over low heat. After a while, taste and adjust seasoning as needed.

For the nogada foam, pour the heavy cream and nogada sauce (1/3 cup each) into the siphon. Make sure the nogada is well blended. Close the siphon, insert the nitrogen cartridge, and shake vigorously. Place the siphon in the freezer.

For the faux coral, combine the pomegranate juice (preferably fresh), 1 tablespoon water, oil, and flour in a bowl. Use an immersion blender to mix well. Heat a nonstick skillet, then reduce to medium heat.

Pour the mixture into the skillet in small amounts. Let it cook from the edges inward, gently loosening the edges to prevent burning. When it stops bubbling, remove the coral with a thin spatula. Discard any residue left in the skillet. Repeat until all the mixture is used.

Now everything is ready for plating as you like. The flavor experience will be different from the traditional dish—enjoy!