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Authentic Chiles en Nogada recipe

Welcome to a feast of Mexican flavors and culinary traditions! In this article, we will take you by the hand to discover one of Mexico’s most emblematic and delicious dishes: the recipe for Chiles en Nogada. Immerse yourself in the history and charm of this delicacy that captivates the hearts and palates of friends and strangers alike.

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What is Chiles en Nogada?

Let’s dive into the magical world of Chiles en Nogada, a gastronomic treasure that celebrates Mexico’s independence and becomes the star of national holidays. This exquisite dish originates in the city of Puebla and is a true culinary masterpiece. A poblano chile stuffed with a mixture of pork and beef seasoned with traditional spices, fruits such as pear and peach, raisins and almonds, creating a unique harmony of flavors.

According to history, this delicious dish was conceived by Augustinian nuns from the Convent of Santa Monica in Puebla, on the occasion of a special celebration in honor of the leader of the insurgent army, Agustin de Iturbide, during his visit to the city in 1821.

The nuns had the idea of creating a recipe that would symbolize the colors of the Mexican flag, green, white and red, as a tribute to Mexico’s independence. Thus, they carefully selected the ingredients to give life to this tasty and emblematic dish.

Ingredients of Chiles en Nogada

To prepare the exquisite Chiles en Nogada, you will need the following ingredients for 4 servings:

4 large, firm poblano peppers.
1/4 cup vegetable oil
1/4 cup chopped almonds
500 grams of ground beef (half beef and half pork)
1/4 cup raisins
1/4 cup diced peaches
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup diced pears
1/4 cup peeled and chopped tomatoes
cup sugar 1/4
1/4 cup water
Salt and pepper to taste
1/4 cup diced apples
1/4 cup cider vinegar

For the Nogada:

1 cup of peeled walnuts
1/4 cup sugar
1/2 cup cream cheese
1/4 cup milk
1/4 cup sweet sherry

For garnish:

1/4 cup pomegranate seeds
Fresh parsley leaves

How to make Chiles en Nogada

Now that we have the ingredients ready, follow these steps to prepare the delicious Chile en Nogada:

  1. Roast the poblano chiles directly over a flame or in a hot skillet until their skins are toasted and bubbly. Place the chiles in a plastic bag and let them sit for a few minutes to sweat. Then peel and carefully remove the seeds without breaking them.
  2. In a large skillet, heat the oil and sauté the onion and garlic until golden brown. Add the ground beef and cook until well cooked. Then add the almonds, raisins, peaches, pears, apples, tomatoes, vinegar, sugar, water, salt and pepper. Cook over medium-low heat until all the flavors are blended and the liquid has reduced.
  3. For the Nogada, blend the walnuts with the cream cheese, milk, sugar and sherry until smooth and homogeneous.
  4. Stuff the chiles with the meat mixture until they are well filled but not broken.
  5. Place the chiles on a plate and generously bathe with the Nogada.
  6. Garnish each chile with pomegranate seeds and fresh parsley leaves.

That’s it! Now enjoy this authentic Mexican delicacy, Chiles en Nogada, and share its unique flavor with your loved ones in an unforgettable culinary experience.

Frequently Asked Questions about the Chiles en Nogada Recipe

What is poblano chile and where can I get it?
Poblano peppers are a type of large, mild chile bell pepper, widely used in Mexican cuisine. You can find them in Latin markets.

Can I use other types of meat for the stuffing?
Yes, although the traditional recipe uses pork and beef, you can experiment with other meats such as chicken or turkey. There are even vegetarian versions using mushrooms or other vegetables.

What if I can’t find walnuts for the Nogada?
If you can’t find walnuts, you can use regular walnuts or walnuts of another type. The flavor will be slightly different, but still delicious.

What is the meaning behind the colors of chiles en nogada?
The colors of chiles en nogada (green, white and red) represent the colors of the Mexican flag. This dish is especially popular during the national holiday celebrations in September.

Tips for Making Chiles en Nogada

Choose fresh, firm chiles: For best results, select fresh, unblemished poblano peppers. Make sure they are firm to make it easier to fill them without breaking.

  • Roast the chiles properly: Roasting the chiles directly over the flame or in a hot skillet is essential so that the skin comes off easily and you get a characteristic smoky flavor.
  • Control the spiciness: If you prefer a less spicy chile en nogada, you can remove the veins and seeds from the chile before stuffing.
  • Smooth and creamy nogada: For a perfectly textured nogada, be sure to blend the walnuts with the other sauce ingredients until smooth and silky.
  • The finishing touch: The pomegranate and fresh parsley leaves not only add an impressive visual touch, but also enhance the flavors of the dish. Don’t forget to add these elements before serving.

vertical-shot-of-chiles-en-nogada-in-a-plate

With these tips and frequently asked questions, you’ll be ready to create an authentic and delicious culinary experience with chiles en nogada. Enjoy this gem of Mexican cuisine!

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