Chiles en Nogada

Name: Chiles en Nogada
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large Poblano Peppers; 300g Ground Beef; 300g Ground Pork; 2 tbsp Lard, or vegetable oil; 1 medium White Onions, finely chopped; 2 cloves of Garlic, minced; 2 medium Tomatoes, peeled and diced; 1 Apples, peeled and diced; firm (e.g., Granny Smith); 1 Pears, peeled and diced; 1 Peaches, peeled and diced; 1 small Plantains, ripe, diced; 50g Raisins, about 1/3 cup; 40g Sliced Almonds, about 1/3 cup; 30g Acitrón, candied biznaga, finely diced; 1 small sticks of Cinnamon Stick; 2 Cloves, whole (or a small pinch ground clove); 1 Bay Leaves; 1 tsp Thyme Leaves, fresh (or 1/2 tsp dried); 1/2 tsp Pepper (Black), freshly ground; 1 1/2 tsp Sugar, to balance, as needed; 250g Walnuts, peeled; soaked to remove bitterness; about 2 cups halves; 240ml Mexican Crema, about 1 cup; 180ml Milk, plus more as needed to adjust thickness; about 3/4 cup; 100g Queso Fresco, crumbled; about 3/4 cup; 1 slices of White Bread, crust removed; soaked in milk; 1 1/2 tbsp Sherry, Jerez; 1 1/2 tsp Sugar, to taste; 1 large Pomegranate Seeds; 2 tbsp Flat-Leaf Parsley, small sprigs or roughly chopped; 1 pinches of Ground Cinnamon

Chiles en Nogada is a festive Mexican classic: roasted poblano chiles stuffed with a sweet-savoury picadillo of beef, pork and fruit, then crowned with a silky walnut cream and jewel-like pomegranate seeds. The contrast of smoky chiles, warm spices and creamy nogada makes each bite rich, balanced and unforgettable—perfect for special occasions or a showstopping dinner.

Chiles en Nogada is a festive Mexican classic: roasted poblano chiles stuffed with a sweet-savoury picadillo of beef, pork and fru... Show more

Traditional Mexican Recipe

Health Grade

C+ · Balanced

Rating

4.7

Time

1 hr40 min

Price

4,42 €

Calories

1046 kcal

healthy

high protein

low sodium

holiday/special occasion

Method

Prep the filling

Peel and finely dice the Apple, Pear, Peach, and Plantains. Finely chop the White Onion and mince the Garlic. Measure out the Raisins, Sliced Almonds, and Acitrón, and keep the Cinnamon Stick, Cloves, Bay Leaf, Thyme Leaves, Pepper (Black), Sugar, and Salt ready by the stove. Try to keep the fruit pieces fairly small and even so the picadillo tucks neatly into the chiles.

Soak the walnuts

Cover the Walnuts with hot water and let them soak for 20 minutes to mellow their bitterness. Drain them very well before blending so the sauce stays rich, not watery.

Char the chiles

Set the Poblano Pepper under a hot broiler and roast, turning with tongs, until the skins are blistered and blackened all over, about 5 minutes per side. Move them to a bowl and cover it tightly with a plate or lid so they steam for 10 minutes; this loosens the skins. Peel off the charred skin, then make a slit down one side and gently pull out the seeds and veins without splitting the chiles.

Brown the meat

Heat the Lard or vegetable oil in a large skillet over medium-high. Add the Ground Beef and Ground Pork, breaking them up with a spoon, and cook until they lose their pink color and start to brown, about 8 minutes. Stir in the chopped onion and garlic and cook until fragrant and softened, about 3 minutes more.

Simmer the picadillo

Add the Tomato, diced apple, pear, peach, plantains, raisins, sliced almonds, and acitrón to the skillet, then tuck in the cinnamon stick, cloves, bay leaf, and thyme. Season with the black pepper, sugar, and salt, lower the heat to medium-low, and simmer, stirring often, until the filling is thick, glossy, and almost dry enough to mound on a spoon, about 20 minutes. Remove the whole cinnamon stick, cloves, and bay leaf before stuffing.

Blend the nogada

Trim the crust from the White Bread if needed, tear it into pieces, and soak it in the Milk for 5 minutes until soft. Add the drained walnuts, Mexican Crema, Queso Fresco, Sherry, Ground Cinnamon, and a little sugar and salt to a blender, then blend until the nogada is silky smooth. Thin it with a splash more milk only if needed, blending again briefly.

Stuff and garnish

Make a slit in each peeled chile if needed, gently open them, and stuff with the picadillo. Arrange the chiles on a serving platter, spoon the nogada over the top, and finish with the Pomegranate Seeds and chopped Flat-Leaf Parsley. Serve right away while the sauce is cool and creamy.