Best Mexican Chiles en Nogada Recipe

Mexican Chiles en Nogada recipe from Puebla, Mexico. It includes poblano chiles filled with picadillo (ground meat paste) and also topped with a frothy walnut sauce. The Mexican Chiles en Nogada recipe is usually created for special occasions like September when the dish’s patriotic colours (green, red and white) stand for the Mexican flag. The sweet, savoury and spicy components offer a delicious and balanced bite.

The poblano peppers have to first be roasted to make the Mexican Chiles en Nogada recipe. These chiles are mildly heat and have the needed smoky flavour. To roasted them: put the chiles on a high fire or placed under a broiler till skin is crisp and blistered. Afterward, put them in a plastic container or covered bowl to loosen the skin. Cool and then peel away the epidermis, take out the seeds and fill the chiles together with the picadillo filling.

In the Mexican Chiles en Nogada recipe, the picadillo is prepared with pork or ground beef, fruit (apples, plantains, and occasionally peaches) and sugar (sometimes peaches) to balance out the sweet elements. The filling additionally contains onion, garlic, almonds, raisins along with several spices (cinnamon, allspice and cloves). When prepared, this particular filling is stuffed into the roasted chiles, which are set aside while nogada sauce is made.

The real standout is the Nogada sauce in the Mexican Chiles en nogada recipe. It contains raw walnuts, combined into a heavy sauce with a bit of sugar, cinnamon and sherry or brandy. This particular walnut sauce is put over the stuffed chiles to match the soft chiles and crunchy picadillo topping. The thick nogada sauce enhances the sweetness of the fresh fruit in the picadillo as well.

The garnishing for Mexican Chiles en Nogada is the last step in the recipe. The chiles are traditionally topped with pomegranate seed to give them color and a spicy, juicy taste which balances the richness of the recipe. Chopped parsley might be added. The result is a pretty and flavourful dish suitable for special gatherings and celebrations.

Mexican Chiles en Nogada recipe is a memorable combination of flavours which reflects the imagination and diversity of Mexican cooking. Its past notwithstanding, the dish remains a favorite component of Mexican food, frequently served on national holidays or family celebrations. Serve it up for a holiday feast or a special occasion with this Mexican Chiles en Nogada recipe.

Ingredients For the Mexican Chiles en Nogada Recipe

Nogada

Water
Walnuts
Goat Cheese
Cheese
Milk
Crema
Ground Cinnamon
Sugar

Stuffed Peppers

Olive Oil
Onion
Garlic
Ground Beef
Ground Pork
Tomato Sauce
Raisins
Pineapple
Kosher Salt
Ground Black Pepper
Ground Cloves
Ground Cinnamon
Slivered Almonds
Pear
Apple
Peach
Plantain
Poblano Peppers
Pomegranate Seeds
Parsley
Sea Salt

Cooking Instructions For the Mexican Chiles en Nogada Recipe

Sauce

Prepare the sauce for nogada. In a small pot, bring the water to a boil over high heat. To loosen the skin, add the walnuts, cover, and soak for five minutes.

Place the peeled, skinless walnuts in a bowl after carefully removing the papery skin from each one with your fingertips or a paring knife. This is an extremely time-consuming and patient process, but it’s necessary to make sure the sauce doesn’t turn out bitter.

In a blender, combine the ground cinnamon, sugar, Mexican crema, milk, goat cheese, peeled walnuts, and queso fresco. Blend until fully smooth, about 5 minutes. Put aside.

Filling

In a large skillet, heat the olive oil over medium-high heat. Cook, stirring periodically, for 3 minutes after adding the onion. Cook for 30 seconds after adding the garlic. Add the ground pork and beef. Cook, breaking up the meat into small pieces, for 6 to 8 minutes. Add the tomato sauce, ground cloves, ground cinnamon, salt, black pepper, dried pineapple, and golden raisins. Cook, covered, stirring periodically, until the extra moisture is cooked off, about 8 to 10 minutes. Stir in the pear, apple, peach, plantain, and slivered almonds after lowering the heat to low. The fruit should be soft and cooked through after 15 to 20 minutes of cooking under cover. Let it cool a little.

Get the poblanos ready. The poblano peppers should be arranged on a large baking sheet lined with aluminum foil. Turn the broiler on and place your oven rack directly beneath it.

For five minutes, or until the skin is blistered and browned, broil the poblanos. Turn them over carefully and continue to broil for another five minutes, or until the skin is blistered and browned. To help them steam and retain some of the heat, take them out of the oven and cover the baking sheet loosely with plastic wrap or aluminum foil. Give them five minutes to sit. Remove as much of the peppers’ loose skin as you can by peeling and rubbing them off. Just do your best; it doesn’t have to be flawless.

Using a knife, make a little cut in the center of each pepper. Using a spoon, carefully scoop out and discard the seeds.

Creation

Put the Chiles en Nogada together. Stuff the picadillo filling into the peppers with care. It’s acceptable for some of the peppers to tear because the roasting procedure makes them extremely delicate. Just try your hardest. Stuff as many peppers as you can; they don’t have to close all the way. parsley.

After garnishing, serve. Top with chopped parsley, pomegranate seeds, and flaky sea salt after drizzling the peppers with the nogada sauce. Serve right away.

Helpful Suggestions For the Mexican Chiles en Nogada Recipe

The Mexican Chiles en Nogada recipe is a traditional dish that combines a variety of flavors in a visually stunning presentation. To ensure the best flavor, it’s important to use fresh, ripe poblano chiles for roasting. Be sure to char them thoroughly over an open flame or under a broiler to give them that smoky flavor. After peeling off the skin, carefully remove the seeds and veins to reduce bitterness.

For the filling, the traditional picadillo (a mixture of ground meat, fruits, and spices) can be made with either beef or pork, or a combination of both. Adding dried fruit such as raisins and candied fruits provides a sweet contrast to the savory elements. For a more authentic experience, try incorporating Mexican herbs like thyme and bay leaves into the picadillo for added depth. The sauce, made from walnuts, can be adjusted in consistency by adding more or less cream, depending on your preference. The Mexican Chiles en Nogada recipe is typically garnished with pomegranate seeds, which add a fresh, tangy burst.

This dish is best served at room temperature, allowing the flavors to meld together. It is often enjoyed during patriotic holidays like Mexican Independence Day, making it a festive and flavorful choice for gatherings. Pairing the dish with a light side, such as rice or a salad, complements its richness.

Storage Instructions For the Mexican Chiles en Nogada Recipe

To store the Mexican Chiles en Nogada recipe, let the dish cool completely before refrigerating. Store the chiles in an airtight container to maintain their freshness. The Mexican Chiles en Nogada recipe can be kept in the refrigerator for up to 3 days. When reheating, it’s best to gently warm the chiles in the oven to preserve the texture of the filling and sauce.

If you prefer, you can also reheat them in a skillet over low heat, but be sure to keep the heat gentle to avoid drying out the dish. The walnut sauce may separate slightly upon storage, so be sure to stir it well before serving. If the dish contains pomegranate seeds, it’s advisable to add them just before serving to preserve their freshness and color. If you’re planning to freeze the Mexican Chiles en Nogada recipe, it’s recommended to freeze the filling and sauce separately from the chiles.

When freezing, place the filling and sauce in freezer-safe containers or zip-top bags, removing any excess air. The chiles themselves can be wrapped in plastic wrap and then aluminum foil before freezing. To thaw, let the components defrost in the refrigerator overnight. Reheat them separately, then assemble the dish just before serving.

FAQ For the Mexican Chiles en Nogada Recipe

Question: Can I make the Mexican Chiles en Nogada recipe ahead of time?

A: Yes, you can make the Mexican Chiles en Nogada recipe ahead of time. Prepare the filling and sauce in advance, store them separately in the refrigerator, and stuff the chiles just before serving. This allows the flavors to develop even more.

Question: What can I substitute for pomegranate seeds in the Mexican Chiles en Nogada recipe?

A: If pomegranate seeds are unavailable, you can substitute them with other fresh fruits such as red grapes or cranberries. These alternatives provide a similar pop of color and tartness to balance the dish’s richness.

Question: How can I make the Mexican Chiles en Nogada recipe spicier?

A: To add more heat to the Mexican Chiles en Nogada recipe, you can include additional roasted chilies, such as serrano or jalapeño, in the picadillo filling. This will introduce more spice to the dish.

Question: Can the Mexican Chiles en Nogada recipe be made vegetarian?

A: Yes, the Mexican Chiles en Nogada recipe can be made vegetarian by substituting the meat in the filling with plant-based options like textured vegetable protein (TVP), mushrooms, or beans. The flavors of the picadillo can still be enhanced with dried fruits and spices.

Question: How should I serve the Mexican Chiles en Nogada recipe?

A: The Mexican Chiles en Nogada recipe is best served at room temperature, allowing the flavors to meld together. It can be served with a side of rice, tortillas, or a simple salad to balance the richness of the dish.

Mexican Chiles en Nogada Recipe

Mexican Chiles en Nogada recipe from Puebla, Mexico. It includes poblano chiles filled with picadillo (ground meat paste) and also topped with a frothy walnut sauce. The Mexican Chiles en Nogada recipe is usually created for special occasions like September when the dish's patriotic colours (green, red and white) stand for the Mexican flag.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 Servings

Calories 647 kcal

Ingredients

  

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Nogada

• 2 cups Water plus more as needed
• 1 cup Walnuts shelled halves
• 4 ounces Goat Cheese
• 3 ounces Cheese queso fresco
• ¾ cup Milk divided
• ½ cup Crema mexican style
• ¼ tsp Ground Cinnamon
• ⅛ tsp Sugar granulated

Stuffed Peppers

• 2 tbsp Olive Oil
• ¼ Onion medium white diced
• 1 clove Garlic minced
• ½ lb Ground Beef
• ½ lb Ground Pork
• ¾ cup Tomato Sauce
• ¼ cup Raisins golden
• 3 tbsp Pineapple chopped dried chunks
• 1 tsp kosher salt
• ½ tsp Ground Black Pepper fresh Ground
• ⅛ tsp Ground Cloves Ground
• ⅛ tsp Ground Cinnamon Ground
• ¼ cup Almonds blanched Slivered
• ½ Pear Bosc peeled and diced
• ½ Apple Granny Smith peeled and diced
• ½ Peach peeled and diced
• ¼ Plantain diced
• 6 Poblano Peppers
• Pomegranate Seeds for garnish
• Parsley Chopped for garnish
• 1/4 tsp Sea Salt flaky for garnish

Instructions

 

Sauce

• Prepare the sauce for nogada. In a small pot, bring the water to a boil over high heat. To loosen the skin, add the walnuts, cover, and soak for five minutes.
• Place the peeled, skinless walnuts in a bowl after carefully removing the papery skin from each one with your fingertips or a paring knife. This is an extremely time-consuming and patient process, but it's necessary to make sure the sauce doesn't turn out bitter.
• In a blender, combine the ground cinnamon, sugar, Mexican crema, milk, goat cheese, peeled walnuts, and queso fresco. Blend until fully smooth, about 5 minutes. Put aside.

Filling

• In a large skillet, heat the olive oil over medium-high heat. Cook, stirring periodically, for 3 minutes after adding the onion. Cook for 30 seconds after adding the garlic. Add the ground pork and beef. Cook, breaking up the meat into small pieces, for 6 to 8 minutes. Add the tomato sauce, ground cloves, ground cinnamon, salt, black pepper, dried pineapple, and golden raisins. Cook, covered, stirring periodically, until the extra moisture is cooked off, about 8 to 10 minutes. Stir in the pear, apple, peach, plantain, and slivered almonds after lowering the heat to low. The fruit should be soft and cooked through after 15 to 20 minutes of cooking under cover. Let it cool a little.
• Get the poblanos ready. The poblano peppers should be arranged on a large baking sheet lined with aluminum foil. Turn the broiler on and place your oven rack directly beneath it.
• For five minutes, or until the skin is blistered and browned, broil the poblanos. Turn them over carefully and continue to broil for another five minutes, or until the skin is blistered and browned. To help them steam and retain some of the heat, take them out of the oven and cover the baking sheet loosely with plastic wrap or aluminum foil. Give them five minutes to sit. Remove as much of the peppers' loose skin as you can by peeling and rubbing them off. Just do your best; it doesn't have to be flawless.
• Using a knife, make a little cut in the center of each pepper. Using a spoon, carefully scoop out and discard the seeds.

Creation

• Put the Chiles en Nogada together. Stuff the picadillo filling into the peppers with care. It's acceptable for some of the peppers to tear because the roasting procedure makes them extremely delicate. Just try your hardest. Stuff as many peppers as you can; they don't have to close all the way. parsley.
• After garnishing, serve. Top with chopped parsley, pomegranate seeds, and flaky sea salt after drizzling the peppers with the nogada sauce. Serve right away.

Nutrition

Serving: 1gCalories: 647kcalCarbohydrates: 29gProtein: 28gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 91mgSodium: 944mgPotassium: 856mgFiber: 6gSugar: 13gVitamin A: 1197IUVitamin C: 106mgCalcium: 272mgIron: 3mg

Keyword Beef, poblano peppers, pork

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