Classic Chiles en Nogada Recipe

2023-09-16

By Mexico Lindo

Mexican Cuisine

Main Course

Enjoy a taste of Mexico with our delicious Chiles en Nogada recipe. A traditional Mexican dish that originates from the state of Puebla, located in the central region of Mexico. 

Mexico's Iconic Independence Day Dish 

It is a dish that is typically associated with the celebration of Mexico's Independence Day, which occurs on September 16th. The dish is made using poblano peppers that are first roasted, peeled, and stuffed with a mixture of meat, fruits, and spices. 

Chiles en Nogada: A Festive Mexican Dish with Rich Cultural Significance

 The Star of Chile en Nogada's Colorful Presentation 

The stuffing traditionally includes ground beef, chopped apples, pears, and peaches, as well as raisins, almonds, and other local ingredients. The peppers are then covered in a creamy walnut sauce and topped with pomegranate seeds, giving the dish its colorful appearance. 

National Dish Heritage

It is a celebrated dish that is often served during the country's Independence Day festivities and is also popular in high-end restaurants.

Wine Pairing

This traditional Mexican dish, featuring roasted poblano peppers filled with a savory meat mixture and topped with a creamy walnut sauce, pairs well with a bold and spicy red wine like a Cabernet Sauvignon.

Pitfalls on Chiles en Nogada

 Preparing the chiles: The most challenging part of making Chiles en Nogada is preparing the chiles. The chiles should be roasted and peeled carefully to avoid tearing them. After peeling, carefully remove the seeds and veins without breaking the chiles. It is important to handle the chiles delicately to maintain their shape.

 Making the filling: The filling for Chiles en Nogada is a mixture of ground meat, fruits, and spices. It can be challenging to achieve the right balance of flavors. Make sure to use fresh, high-quality ingredients and season the filling with a blend of spices, such as cinnamon, cloves, and cumin. It is also important to cook the meat until it is fully browned and the fruits are soft.

 Making the sauce: The traditional sauce for Chiles en Nogada is a creamy walnut sauce that can be challenging to make. It is important to use fresh, high-quality walnuts and blend them thoroughly to create a smooth and silky sauce. The sauce can be thickened with bread crumbs or cream, but it is important to avoid adding too much as the sauce should be a thin, pourable consistency.

 Assembly and presentation: The final challenge is to assemble and present the Chiles en Nogada beautifully. Stuff the chiles with the filling and drizzle the sauce over the top. Finally, sprinkle pomegranate seeds and chopped parsley to create the green, white, and red colors of the Mexican flag. It is important to handle the chiles with care to avoid breaking them.

Ingredients

• 6 poblano peppers

• 3 cups of ground beef

• 1 cup of chopped onion

• 2 garlic cloves, minced

• 1 cinnamon stick

• 3 cloves

• 3 tablespoons of olive oil

• 2 cups of almonds

• 3 cups of milk

• 1/2 cup of white sugar

• 1/2 teaspoon of salt

• 1/2 cup of white wine

• 1/2 cup of raisins

• 1/2 cup of minced fresh parsley

• 1/2 cup of pomegranate seeds

• 1/2 cup of crumbled queso fresco cheese

• 1/2 cup of chopped cilantro

• 1/2 lime, sliced

Instructions

1. Roast the poblano peppers over medium heat, turning them occasionally until they soften and the skin is charred. Let them cool down and remove the skin.

2. In a large skillet, cook the ground beef over medium heat until browned. Add onion, garlic, cinnamon, cloves, olive oil, white sugar, salt and white wine. Cook for 20 minutes or until the onion has softened. Add raisins, parsley and 1/2 cup of almonds. Cook for 10 more minutes.

3. Pour 2 cups of milk and the remaining almonds into a blender. Add a pinch of salt and blend until smooth. Heat the almond mixture in a saucepan over low heat until it thickens, stirring constantly.

4. Fill each poblano pepper with the beef mixture and place on a serving plate. Pour the almond sauce over the peppers and garnish with pomegranate seeds, queso fresco cheese and cilantro. Serve with lime wedges.

Preparation Time 1 hour 30 min

Cook Time 2 hours

Total time 3 hours 30 min

Nutrition Facts

Calories: 586

Fat: 35 g

Saturated Fat: 9 g

Carbohydrates: 34 g

Fiber: 7 g

Sugar: 23 g

Protein: 35 g

Regional Ingredients Variations of Chiles en Nogada

Baja California, they may use lime juice, cilantro, and diced tomatoes to marinate the tilapia, and then add diced avocado, serrano chili peppers, and jicama for a dish called "Ceviche Tostadas".

Yucatan, they may marinate the tilapia in orange juice, lime juice, and achiote paste, and then serve it with diced red onion, habanero peppers, and chopped cilantro for a dish called "Ceviche de Pescado Yucateco".

Sonora, they may marinate the tilapia in a mix of lime juice, cucumber, and clamato juice (a mixture of tomato juice and clam broth) and then serve it with avocado, diced tomatoes, and tortilla chips for a dish called "Ceviche de Camaron y Tilapia".

Nayarit, they may marinate the tilapia in lime juice, orange juice, and soy sauce, and then add diced mango, red onion, and serrano chili peppers for a dish called "Ceviche Nayarita".

Veracruz, they may marinate the tilapia in a mix of lime juice, diced tomatoes, and olives, and then add diced peppers, capers, and chopped cilantro for a dish called "Ceviche Veracruzano".

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