Chiles en nogada

chiles_en_nogada

Mexican cuisine is known for its bold and vibrant flavors, and one dish that truly embodies these qualities is Chiles en Nogada. This colorful and flavorful dish hails from the Puebla region of Mexico, and is traditionally served during the country’s Independence Day celebrations. Made with poblano peppers, a walnut cream sauce, and topped with pomegranate seeds, this dish is a true feast for the senses.

The history of Chiles en Nogada is deeply rooted in Mexican culture, with many different myths and stories surrounding its creation. One theory is that the dish was created in 1821 to celebrate the victory of Mexican forces over the Spanish during the War of Independence. It is said that the colors of the dish, red, white, and green, were chosen to represent the Mexican flag. Another legend claims that the dish was created by nuns in the Convent of Santa Monica in Puebla, who combined local ingredients to create a dish that would impress a visiting Mexican general.

Regardless of its origins, what is certain is that Chiles en Nogada has become a beloved dish in Mexico, and is often served during celebrations and special occasions. The dish itself is quite involved, with multiple steps involved in preparing the peppers, stuffing, and sauce. However, the end result is well worth the effort, as the combination of flavors and textures is truly unique.

To begin preparing Chiles en Nogada, poblano peppers are first roasted over an open flame until the skin is charred and blistered. The peppers are then peeled and slit open to remove the seeds and membrane. This process can be a bit time-consuming, but it is important to ensure that the peppers are properly prepared for stuffing.

For the filling, ground beef is typically used, although there are many variations that use other types of meat or even vegetarian filling. The beef is cooked with a mixture of spices and seasonings, including cinnamon, cloves, and garlic, to create a rich and flavorful filling.

The sauce for Chiles en Nogada is perhaps the most distinctive element of the dish. Made from walnuts, cream, and queso fresco, the sauce is whipped until it is smooth and creamy, and then spooned over the stuffed peppers. The final touch is a sprinkle of pomegranate seeds, which add a burst of color and texture to the finished dish.

Chiles en Nogada is truly a celebration of the flavors and ingredients of Mexico. The combination of spicy poblano peppers, earthy walnuts, creamy cheese, and sweet pomegranate seeds creates a dish that is both comforting and exciting. Whether served at a festive gathering or enjoyed as a special weeknight dinner, Chiles en Nogada is a dish that is sure to please.

Ingredients:

  • 6 poblano peppers
  • 1 lb ground beef or pork
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh diced tomatoes
  • Salt and pepper to taste
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 cup raisins
  • 1/2 cup diced peaches or apples
  • 1/2 cup chopped walnuts
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/4 cup goat cheese
  • 1/4 cup queso fresco
  • 2 egg yolks
  • Vegetable oil for frying
  • For the Nogada sauce:
  • 1 cup walnuts
  • 1 cup milk
  • 1/4 cup sour cream
  • 1/4 cup goat cheese
  • 1/4 cup queso fresco
  • 2 tbsp white sugar
  • 1/4 tsp cinnamon
  • A pinch of salt

Instructions:

  1. Preheat the oven to 400°F.
  2. Wash the poblano peppers and roast them over an open flame, turning frequently, until the skin is blistered and charred. Place them in a plastic bag and let them steam for 10 minutes.
  3. Remove the peppers from the plastic bag and peel off the skin. Make a small slit in each pepper with a knife and remove the seeds and veins.
  4. In a skillet, cook the ground beef or pork over medium-high heat until it is no longer pink. Add the chopped onions and garlic and cook until the onions are tender. Stir in the diced tomatoes, salt, pepper, oregano, cumin, cinnamon, raisins, peaches, and chopped walnuts. Cook for 10-15 minutes, stirring occasionally.
  5. Stuff each pepper with the meat mixture and place them in a baking dish.
  6. In a blender, combine the milk, sour cream, goat cheese, queso fresco, and egg yolks until smooth. Pour this over the stuffed peppers.
  7. Bake the peppers for 20-25 minutes or until the cheese sauce is golden brown.
  8. While the peppers are baking, prepare the Nogada sauce. In a blender, combine the walnuts, milk, sour cream, goat cheese, queso fresco, white sugar, cinnamon, and salt until smooth.
  9. Serve the Chiles en nogada hot, drizzled with the Nogada sauce. Enjoy!