Easy To Follow Chiles en Nogada Recipe Step By Step
Today's recipe was sent to me directly from a friend of mine from Mexico. The recipe is quite long, but the taste should repay the effort made to prepare it.
Origins
The dish itself originated in Puebla and was chosen as the official dish to celebrate Mexico's independence from Spanish rule, which formally took place on 28 September 1810.
Apparently, the colours of this dish represent the army flag and it was invented by the Augustinian nuns of the Santa Monica convent. White represents the purity of religion, green represents unity and red represents independence and faith.
Ingredients
- 8 poblano peppers;
- 2 red pomegranates, shelled;
- 80 grams of chopped parsley;
- 100 grams of onion, finely chopped;
- 2 cloves of garlic;
- 400 grams of minced beef;
- 120 grams of cornstarch, chopped;
- 50 grams of sultanas, hydrated;
- 100 grams of almonds, peeled, toasted and chopped;
- 200 grams peaches, chopped;
- 200 grams pear, peeled and chopped;
- 200 grams golden apple, peeled and diced;
- 50 grams of sugar;
- 5 grams of cinnamon powder;
- salt, to taste;
- pepper, to taste;
- 80 grams butter;
- 1/2 kilo walnuts, peeled;
- 100 grams of peeled almonds;
- 220 grams of cream cheese;
- 80 grams of sugar;
- 400 millilitres of white wine;
- nutmeg, to taste
- cow's milk (if necessary);
Preparation
- Place the chillies over direct heat to burn the skin, take care not to burn them. Place them in a bag and let them sweat for 20 minutes, remove the seeds, drain and set aside.
- For the filling, heat the lard, sweat the onion and chopped garlic, add the beef and pork and cook for 5 minutes, add the almonds, sultanas and acitron and leave to cook for a while.
- Add the fruit (peaches, pears and apples) and cook for another 5 minutes, season and set aside.
- Nogada: put the white wine, almonds and walnuts on the heat; reduce and add nutmeg.
- Cool, blend with the cream, cheese and sugar, adjust the consistency and flavour, fill the chillies, cover with the sauce and decorate with chopped parsley and pomegranate seeds.
Acknowledgements
I am very grateful to my friend for giving me the opportunity to learn about this dish that I will definitely try. Let me know if you have tried it and if you have any advice to give. I got very excited when I heard about the date and importance of this dish because it is my birthday (not the year).
Apparently a lot of important things happen around this time! A hug my friends, see you next recipe.
