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Chiles en Nogada Recipe

2023-09-16

By Mexico Lindo

Mexican Cuisine

Main Course

3 Time-Saving Kitchen Hacks for Perfect Picadillo-Stuffed Chiles: Slow Cooker, Instant Pot, and Air Fryer

How to Make Flavorful Picadillo Filling for Chiles Using a Slow Cooker

Use the slow cooker’s "low" setting to slowly cook the ground beef and pork for your picadillo filling. The long cooking time allows the flavors from the dried fruits, spices, and herbs to meld together, making for a tender, flavorful filling for your chiles.

Speed Up Your Chiles Prep with the Instant Pot: Roast and Steam Poblanos in Minutes

The Instant Pot’s "saute" function is perfect for quickly roasting your poblano peppers. Afterward, you can steam the chiles with the "pressure cook" function to make peeling them much easier and faster. This method reduces prep time while ensuring the chiles stay intact for stuffing.

Toast Walnuts and Crisp Stuffed Chiles in the Air Fryer for Perfect Nogada Sauce

Use the air fryer to lightly toast the walnuts for your nogada sauce. The "air crisp" function ensures a perfect golden-brown crust on the nuts without burning them. You can also use the air fryer to crisp up the stuffed chiles, adding a subtle crunch to the dish’s exterior.

Tips and Suggestions 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.

Classic Chiles en Nogada Recipe

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.

Cooking Time

Preparation Time 1 hour 30 min

Cook Time 2 hour

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 Variations for Chiles en Nogada

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