Chiles en Nogada is a classic Mexican dish that beautifully showcases Puebla’s vibrant flavours and rich culinary traditions. This dish is particularly popular during the Mexican Independence celebrations in September due to its patriotic colours: green poblano chiles, white walnut sauce, and red pomegranate seeds. The filling, a delightful mixture of ground meat, fruits, and spices, creates a perfect balance of savoury and sweet flavours. Topped with a creamy walnut sauce and garnished with fresh pomegranate seeds, Chiles en Nogada is a feast for both the eyes and the palate.
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Preparing Chiles en Nogada is a labour of love, involving several steps to ensure each component is perfectly crafted. While it may require a bit of time and effort, the result is a truly spectacular dish that’s well worth it. This recipe is a centrepiece for any festive occasion, impressing guests with its stunning presentation and complex, delicious flavours.
Chiles en Nogada Recipe
6
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minutesIngredients:
- For the Chiles:
6 large poblano chiles
1/4 cup flour (for dusting)
- For the Filling:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground beef or pork (or a mixture)
1 medium apple, peeled and diced
1 medium pear, peeled and diced
1 ripe plantain, peeled and diced
1/2 cup raisins
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup tomato sauce
- For the Walnut Sauce (Nogada):
1 cup walnuts, shelled and soaked in milk overnight
1/2 cup milk
1/2 cup Mexican crema or sour cream
1/4 cup fresh goat cheese
1 tablespoon sugar
Salt to taste
- For Garnish:
1/2 cup pomegranate seeds
Fresh parsley leaves
Instructions:
- Preparing the Chiles:
- Roast the Chiles: Preheat your oven’s broiler. Place the poblano chiles on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides. This should take about 10-15 minutes.
- Peel the Chiles: Transfer the roasted chiles to a plastic bag and let them steam for about 10 minutes. Remove the chiles from the bag and gently peel off the skins, careful not to tear them.
- Prepare for Stuffing: Make a small slit along one side of each chile and carefully remove the seeds. Rinse the chiles under cold water to remove any remaining seeds.
- Preparing the Filling:
- Cook the Meat: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add the Meat: Add the ground beef or pork, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Add the Fruits and Spices: Stir in the diced apple, pear, plantain, raisins, and slivered almonds. Season with ground cinnamon, cloves, nutmeg, salt, and pepper. Cook for an additional 5-7 minutes until the fruits are tender.
- Combine with Tomato Sauce: Add the tomato sauce to the meat mixture, stirring to combine. Simmer for another 10 minutes until the flavours meld together. Remove from heat and let cool slightly.
- Stuffing the Chiles:
- Stuff the Chiles: Carefully fill each poblano chile with the meat and fruit mixture. Dust the stuffed chiles lightly with flour to help the sauce adhere.
- Preparing the Walnut Sauce (Nogada):
- Blend the Sauce: Drain the soaked walnuts. Combine the walnuts, milk, Mexican crema or sour cream, goat cheese, and sugar in a blender. Blend until smooth and creamy. Add more milk to reach the desired consistency if the sauce is too thick. Season with salt to taste.
- Serving the Chiles en Nogada:
- Plate the Chiles: Place the stuffed chiles on a serving platter.
- Add the Sauce: Generously spoon the walnut sauce over the chiles, covering them completely.
- Garnish: Sprinkle the chiles with pomegranate seeds and fresh parsley leaves for a vibrant, festive touch.
Notes
- Chiles en Nogada is best served at room temperature, allowing the flavors to develop fully. This dish celebrates Mexican cuisine and is a testament to Puebla’s rich cultural heritage. Serve it as a main course for a special occasion, and enjoy the compliments from your guests!
Ideas for Serving
Chiles en Nogada is best served as a main course, accompanied by Mexican white rice or a simple salad. A refreshing drink like a cold horchata or a glass of white wine pairs wonderfully with the dish. For dessert, consider serving a light flan or a slice of tres leches cake to complement the rich and complex flavours of the chiles.
Nutritional Information (per serving)
- Calories: 600
- Protein: 25g
- Fat: 40g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 15g
- Sodium: 500mg
History
Chiles en Nogada has a rich history that dates back to the early 19th century. The dish is said to have been created by nuns at the Santa Monica convent in Puebla to celebrate the visit of Agustín de Iturbide, one of Mexico’s founding fathers, after signing the Treaty of Córdoba, which granted Mexico its independence from Spain. The dish’s colours – green from the chiles, white from the walnut sauce, and red from the pomegranate seeds – represent the Mexican flag, making it a patriotic symbol of Mexican cuisine.
FAQs
1. Can I make Chiles en Nogada ahead of time?
Yes, you can prepare the filling and the walnut sauce a day ahead and store them in the refrigerator. Assemble and garnish the chiles just before serving to ensure the freshest presentation.
2. Can I use different types of meat for the filling?
Yes, ground chicken or turkey can be used as an alternative to beef or pork. Some recipes even call for a mix of meats for a more complex flavour.
3. What can I use if I can’t find poblano chiles?
If poblanos are not available, you can use Anaheim or pasilla chiles as substitutes. Keep in mind that the flavour and heat level may vary slightly.
4. Is there a vegetarian version of Chiles en Nogada?
Absolutely! You can substitute the meat with a mixture of finely chopped mushrooms, cooked quinoa, or tofu for a vegetarian version of this traditional dish.
