Today, I'm thrilled to share with you a simplified version of a classic and beloved Mexican dish that is perfect for celebrations: Chiles en Nogada. This dish is a true embodiment of Mexican culinary tradition, typically prepared for Mexican Independence Day. While my version strays from the ancestral recipes of Puebla, it captures the essence with a more accessible approach for the home cook. Enjoy the harmonious blend of savory meat, sweet fruits, and creamy nut sauce encased in a poblano pepper.
Ingredients:
- 100g peach, diced
- 110g red apple, diced
- 60g raisins
- Assorted crystallized fruit (such as pineapple and peach), for garnish
- 160g pine nuts
- 120g "plátano macho" (plantain), diced
- 3 tomatoes, pureed
- 600g ground beef (20% fat)
- 600g ground pork
- 12g cinnamon powder
- 3 cloves
- 1g dried thyme
- 1g dried oregano
- 10 poblano peppers, roasted and peeled
- 800g milk
- 250g Castilla (Spanish) walnut, shelled and peeled
- 110g goat cheese
- 300g Mexican crema (or heavy cream)
- 100g dry sherry
- 60g cream cheese
- Grape seed oil, for sautéing
- Onion and garlic confit (optional)
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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Equipment: Blenders, sauté pans, pot for milk, baking dish
Servings: 10 chiles en nogada
Instructions:
1. Begin with the picadillo (stuffing). Heat a large sauté pan with a drizzle of grape seed oil over medium heat. Add the onion and garlic confit if you have it; otherwise, add 3 chopped garlic cloves. Sauté until fragrant and translucent.
2. Incrementally add the ground beef and pork to the pan. Brown the meat, breaking it apart with a wooden spoon.
3. Season the meat with the cinnamon, cloves, thyme, and oregano. Stir to distribute the spices evenly.
4. Mix in the plantain, peach, apple, raisins, crystallized fruit, and pine nuts, and continue cooking over medium heat until the fruits are slightly softened.
5. Add the pureed tomatoes and let the mixture simmer for 20-30 minutes, stirring occasionally, until rich and thickened.
6. While the picadillo is cooking, roast the poblano peppers until charred, then peel and gently remove seeds without tearing the flesh. Set aside.
7. For the nogada (walnut sauce), combine milk, shelled walnuts, goat cheese, Mexican crema, dry sherry, and cream cheese in a blender. Blend until the sauce is smooth and creamy.
8. Preheat your oven on a low broiler setting as you'll finish the chiles in the oven.
9. Fill each poblano pepper with the picadillo, being careful not to over-stuff.
10. Arrange the stuffed peppers in a baking dish and gently pour the nogada sauce over them.
11. Broil for just a few minutes until the nogada sauce is warm and slightly golden.
12. Serve the Chiles en Nogada garnished with additional crushed walnuts and crystallized fruit.
Cooking Tips:
- The picadillo is versatile and can be used for other recipes, so making extra is useful.
- When roasting poblano peppers, place them in a sealed bag after charring to make peeling easier.
- For a smoother nogada sauce, strain through a sieve after blending if desired.
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This recipe has been lovingly created for you by Chef JoséRa Castillo on his journey to bring traditional flavors into everyday cooking. For more inspiration and culinary delights, visit his YouTube channel at https://www.youtube.com/c/JoséRamónCastillo.
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Chiles en Nogada