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Chiles en Nogada - Authentic Mexican Dish from Puebla

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    ChefPandas
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🌮 About This Dish

Chiles en Nogada is a quintessential Mexican dish that originated in the city of Puebla. This dish is steeped in history and tradition, often associated with the Independence Day celebrations in Mexico. Legend has it that the dish was created by nuns in Puebla to honor Agustin de Iturbide, a key figure in Mexico's fight for independence. The colors of the dish, green, white, and red, represent the Mexican flag.

🌶️ Ingredients Overview

  • Poblano peppers (chiles poblanos)
  • Ground beef or pork (carne molida)
  • Fruits like apples and peaches (frutas como manzanas y duraznos)
  • Nuts such as almonds and walnuts (nueces como almendras y nueces)
  • Spices like cinnamon and cloves (especias como canela y clavos)
  • Dairy products like milk and cheese (productos lácteos como leche y queso)
  • Eggs (huevos)

✨ What Makes It Special

Chiles en Nogada is known for its unique combination of savory and sweet flavors. The dish is traditionally prepared with a stuffing made of a mix of meat, fruits, and nuts, topped with a creamy walnut sauce and garnished with pomegranate seeds. This dish perfectly showcases the fusion of indigenous ingredients with Spanish influences, reflecting the rich culinary history of Mexico.

📝 Ingredients

  • 6 poblano peppers
  • 1 lb ground beef or pork
  • 2 apples, peeled and chopped
  • 2 peaches, peeled and chopped
  • 1/2 cup almonds, chopped
  • 1/2 cup walnuts, chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup milk
  • 1/2 cup queso fresco or goat cheese, crumbled
  • 2 eggs, separated
  • Salt and pepper to taste
  • Vegetable oil for frying

👨‍🍳 Preparation Method

  1. Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a plastic bag to steam, then peel off the skin, make a slit, and remove the seeds.
  2. In a pan, cook the ground meat with onions, garlic, cinnamon, cloves, salt, and pepper until browned. Add the chopped apples, peaches, almonds, and walnuts. Cook for a few more minutes.
  3. Stuff the poblano peppers with the meat filling and close them with toothpicks.
  4. In a blender, combine the milk, cheese, egg yolks, and a handful of walnuts. Blend until smooth to make the nogada sauce.
  5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the nogada sauce.
  6. Heat oil in a pan. Dip the stuffed peppers in beaten egg and fry until golden brown.
  7. Place the fried peppers on a serving dish, cover with the nogada sauce, and sprinkle pomegranate seeds on top.

⏰ Timing Guide

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 15 minutes

🍽️ Serving Suggestions

Serve Chiles en Nogada garnished with fresh pomegranate seeds and chopped parsley. Pair this dish with Mexican rice and refried beans for a complete meal. It is traditionally served cold, making it perfect for hot summer days.

💭 Chef's Notes

For a vegetarian twist, substitute the ground meat with a mix of rice, beans, and diced vegetables. Adjust the sweetness of the nogada sauce by adding a touch of sugar if desired. Remember, the balance of flavors is key to achieving an authentic taste.

📦 Storage

Chiles en Nogada can be stored in the refrigerator for up to 2 days. Reheat gently in the oven to preserve the flavors and textures.

Enjoy this iconic dish that not only delights the taste buds but also showcases the rich culinary heritage of Mexico. Viva Mexico! 🇲🇽