Chiles en Nogada

Chiles en Nogada is a quintessential Mexican dish hailing from the vibrant city of Puebla. This exquisite recipe captures the essence of Mexico's culinary heritage, combining savory and sweet flavors with a visual appeal that embodies the colors of the Mexican flag. Featuring roasted poblano peppers stuffed with a delectable picadillo, and topped with a luxurious walnut sauce, this dish is perfect for celebrations and gatherings.

Ingredients

🥩 300 gm ground beef, preferably Hernández brand
🍖 300 gm ground pork, preferably Carnes D'Villa brand
🌶️ 10 poblano peppers
🍅 ½ kg tomatoes, San Marzano if available
🧄 4 garlic cloves
🧅 1 onion
🌾 Oil, use Mazola
🌿 ½ cinnamon stick
🧂 5 black peppercorns
💐 3 cloves
🌾 ¼ tsp thyme
🧂 1 tsp salt
🍬 1 tsp sugar
🍷 1 small glass dry sherry, such as Tio Pepe
🍏 1 small apple, preferably Granny Smith
🍑 2 peaches
🍐 2 pears
🍌 ½ large plantain
🌰 ¾ cup pine nuts, La Flor
🌰 ¾ cup almonds
🍇 ¾ cup chopped raisins
🍍 ¾ cup acitrón, or substitute with candied pineapple/jicama/chayote
🌰 1½ cup walnuts, nuez de Castilla
🌰 ¾ cup almonds
🥛 ¾ cup milk
🥛 ½ cup cream
🧀 113 gm goat cheese, Montchevre
🧀 113 gm cream cheese, Philadelphia
🍷 1 small glass sherry, such as Tio Pepe
🍯 1 heaping tbsp sugar
💫 ¼ tsp ground cinnamon
🧂 Salt, to taste
🥚 Ingredients as per separate battering video
🌿 Parsley
❤️ 1 red pomegranate

Instructions

1- Preparing the Nogada Sauce:

• Soak 1½ cups of walnuts in hot water. Once soft, peel off skins and transfer to a bowl, covering with cold milk.

• Soak ¾ cup of almonds in hot water. Once soft, peel skins and cover with cold water.

2- Cooking the Picadillo Filling:

• Roast ½ kg of tomatoes on a griddle lined with aluminum foil until charred. Let cool, peel, and blend into a sauce.

• Grind ½ cinnamon stick, 3 cloves, 5 black peppercorns, and ¼ tsp thyme in a molcajete.

• Heat oil in a frying pan, fry 2 garlic cloves until golden, then remove.

• Sauté 1 chopped onion until transparent, then add 300 gm ground beef and 300 gm ground pork, cooking fully.

• Pour the tomato sauce over meat mixture, straining it as you do. Add ground spices, 1 tsp salt, and 1 tsp sugar.

• Mix in ¾ cup raisins and ¾ cup acitrón (or substitute), and let simmer.

• Peel and dice 2 pears, 1 small apple, 2 peaches, and ½ large plantain, adding them to the mixture.

• Incorporate 1 small glass of sherry, ¾ cup pine nuts, and ¾ cup chopped almonds.

• Cook on low for about 1 hour, stirring often. Cool completely after cooking.

3- Preparing the Chiles:

• Char 10 poblano peppers on a comal or flame. Place in a plastic bag for 1.5 minutes to sweat.

• Peel skins, make a small incision near stems, and remove seeds.

• Stuff each chile with picadillo and secure if necessary. Dredge in flour.

4- Battering and Frying:

• Follow the separate battering instructions video.

• Heat frying oil, dip each chile in batter, and fry until golden. Drip off excess oil with paper towels.

5- Finalizing the Nogada Sauce:

• Blend the soaked nuts with ¾ cup milk, ½ cup cream, goat cheese, cream cheese, sherry, sugar, and cinnamon.

• Adjust salt to taste, and keep sauce smooth.

6- Assembling the Dish:

• Place a fried chile on a plate, smother with Nogada sauce.

• Garnish with pomegranate seeds and parsley.

Prep Time: 1.5 hours
Cook Time: 1 hour
Total Time: 2.5 hours
Servings: 10
Calories: 450 per serving
Protein: 17g per serving
Fat: 32g per serving
Carbohydrates: 28g per serving
Equipment:

• Clay pot
• Small saucepan
• Non-stick frying pan
• Traditional molcajete
• Cuisinart Blender
• Tongs
• Small and wooden spoons
• Knife
• Plastic bag
• Bowls and plates
• Spatula
• Paper towels

Cooking Tips

• Ensure the chiles remain firm to make stuffing and battering easier.
• Add salt to the sauce right before serving to maintain its white color.
• Carefully use the molcajete for the freshest spice flavor.

#Hashtags

#mexican #celebration #authentic #traditional #chiles #puebla #festive #savorysweettreat

Jauja Cocina Mexicana: https://www.youtube.com/@JaujaCocinaMexicana

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Chiles en Nogada