Today, I would like to share with you one of my favorite Mexican recipes, chiles en nogada. This is a ground beef and pork stuffed poblano pepper smothered with creamy nogada sauce.
This delicious dish is inspired by the patriotic colors: white red, and green, the colors of the Mexican flag.
Authentic Chiles En Nogada Recipe
This Chiles En Nogada Recipe is a ground beef and pork stuffed poblano pepper smothered with creamy nogada sauce.
Ingredients
INGREDIENTS FOR 12 CHILIES:
12 large poblano pepper- 12 large spoons special hash
- 1 liter nogada
- 2 cups pomegranate grains
1 bunch parsley
½ kilo ground beef (minced beef)
½ kilo ground pork (minced pork) - optional
½ cup olive oil
1 pinch salt - to taste
1 pinch ground black pepper - to taste
1 large yellow onion - finely chopped
2 cloves garlic - finely chopped- 1 bunch parsley - disinfected and chopped
1 branch celery - chopped
1 medium carrots
1 medium potatoes
1 medium zucchini - finely chopped
½ kilo fire-roasted tomatoes
1 little slice ground cinnamon
150 grams almonds
100 grams raisins- 150 grams pink pine nuts
- 1 medium golden apple - peeled and finely chopped
- 2 medium peaches - raw and finely chopped
SYRUP INGREDIENTS:
2 teaspoons marjoram
2 teaspoons thyme- 2 pieces laurel leaves
- 1 small piloncillo
2 teaspoons cane vinegar- 1 pinch salt - to taste
NOGADA INGREDIENTS:
1 liter milk- 1 cup castile walnut without the skin
1 large cream cheese - optional- ½ cup almonds
2 tablespoons sugar (white sugar)- ¼ cup cognac
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
Preparation of the Nogada:
- Dissolve the sugar in half a cup of hot water, then blend in a blender with the nuts, almonds, and cream cheese, until it is all well ground.
- Now pour into a thick bottom pan with the cream.
- Put on moderate heat for 15 minutes to incorporate all the ingredients.
Preparation of the peppers:
- Roast the poblano peppers on the hob.
- Now, put them in a clean plastic bag so that they are able to sweat. This will make them easier to peel.
- After 10 minutes, peel the skin and remove the veins.
Preparation of the syrup:
- Boil 2 liters of water in a large clay pot with marjoram, thyme, and laurel, a small piloncillo, and a pinch of salt.
- Once the piloncillo has dissolved (normally after boiling for 8 minutes), remove from the heat and leave to cool.
- Still tepid, add two teaspoons of cane alcohol vinegar and put the peppers in to marinate in the syrup for 15 minutes.
- Then dry and leave them to drain.
- The broad, dry, open, deveined, and seedless chilies are submerged in the same syrup. Only in this case, we must be careful that the broad chiles do not lose their shape.
- It is recommended to put them in two by two. Now we have all of the different parts ready. It’s time to put it all together.
Preparing the chiles en nogada:
- Take the peppers and stuff them with the picadillo. Be sure to close them up by crossing their skin so that they close.
- Next, you need to flour them and then dip them in a beaten egg mixture.
- Now fry them up in the oil!
- Be sure to serve hot! Or you can also place it in a pan to reheat before serving. If you don’t want them fried, you can place the chilies in a dish, bathed in the nogada and decorated with grains of pomegranate and a sprig of parsley.
Nutrition
Calories: 589kcalCarbohydrates: 49gProtein: 11gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 11656mgPotassium: 1082mgFiber: 10gSugar: 26gVitamin A: 2426IUVitamin C: 157mgCalcium: 116mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
