Authentic Mexican Chiles En Nogada Recipe

Introduction

Chiles en Nogada is a classic Mexican dish that beautifully combines savory stuffed poblano peppers with a rich, creamy walnut sauce and a festive topping of pomegranate seeds and parsley. This recipe captures the authentic flavors and colors that make it a beloved tradition, perfect for special occasions or a flavorful dinner.

Ingredients

• 10 Poblano Peppers, roasted, with skin and seeds removed
• For the Filling:
• 1/4 lb ground beef
• 1/4 lb ground pork
• 1 cup tomato sauce
• 1 white onion, diced
• 5 cloves garlic
• 1/4 tsp ground cinnamon
• 3 black peppercorns
• 1/4 tsp ground cloves
• 1/2 tsp dry thyme
• 1 tsp salt
• 1 tsp sugar
• 1/2 large apple, diced
• 1/2 pear, diced
• 1 peach, diced
• 1/2 ripe plantain, diced
• 1/4 cup raisins
• 1 tsp olive oil
• For the Salsa de Nogada:
• 2 cups walnuts or almonds
• 1/2 cup milk
• 3 oz goat cheese or cream cheese
• 1 tbsp sugar
• Salt to taste
• Decoration:
• Chopped parsley
• Pomegranate seeds

Instructions

1. Step 1: Prepare the Salsa de Nogada by soaking the walnuts or almonds in hot water for about 20 minutes to loosen the skins. Peel the skins off, then soak the nuts in cool water for 15 more minutes.
2. Step 2: Blend the peeled nuts with the milk, goat cheese (or cream cheese), sugar, and salt until smooth. Set this creamy walnut sauce aside.
3. Step 3: For the filling, sauté half of the diced onion, black peppercorns, and garlic in olive oil over medium heat for a few minutes until fragrant.
4. Step 4: Transfer the sautéed mixture to a blender. Add tomato sauce, thyme, and ground cloves. Blend until smooth.
5. Step 5: In the same pan, cook the remaining onion and ground meats with salt until fully cooked through.
6. Step 6: Add the diced apple, pear, peach, plantain, and raisins to the meat mixture. Cook for about 5 minutes, then stir in cinnamon and sugar. Continue cooking over medium-low heat for 3 minutes.
7. Step 7: Pour in the blended tomato sauce mixture and simmer until most of the liquid evaporates. The filling should be moist but not watery to make stuffing easier.
8. Step 8: Cut a vertical slit down the center of each cleaned poblano pepper to create an opening for filling. Stuff each pepper generously with the prepared meat and fruit filling. Optionally, secure the opening with toothpicks.
9. Step 9: Spoon the salsa de nogada generously over each stuffed pepper.
10. Step 10: Garnish with chopped parsley and pomegranate seeds for a colorful presentation. Serve immediately and enjoy.

Tips & Variations

• Use peeled blanched almonds instead of walnuts for a lighter, sweeter sauce.
• Add a splash of sherry or white wine to the salsa de nogada for extra depth.
• If fresh pomegranate seeds are unavailable, dried cranberries can provide a tart contrast.
• To avoid bitterness on the poblano peppers, roast them evenly and remove all charred skin.

Storage

Store leftover stuffed peppers covered in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat or in the oven to preserve the sauce’s texture. Avoid microwaving to keep the flavors intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling and salsa ahead of time?

Yes, both the filling and the salsa de nogada can be prepared a day in advance. Store them separately in airtight containers in the refrigerator and assemble the chiles just before serving for the freshest taste.

What can I substitute for fresh walnuts if I have allergies?

You can try blanched almonds as an alternative for the salsa de nogada, as they provide a similar texture and mild flavor while keeping the sauce creamy and rich.

Authentic Mexican Chiles En Nogada Recipe

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4.9 from 146 reviews

This Authentic Mexican Chiles En Nogada recipe features roasted poblano peppers stuffed with a flavorful mixture of ground beef and pork, infused with warm spices and mixed fruits. The dish is finished with a creamy walnut-based salsa de nogada, garnished with fresh parsley and vibrant pomegranate seeds, making it a traditional and iconic Mexican dish perfect for festive occasions.

• Author: Rico
• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chiles

• 10 Poblano Peppers, roasted, with skin and seeds removed

Filling

• 1/4 lb ground beef
• 1/4 lb ground pork
• 1 cup tomato sauce
• 1 white onion, diced (divided)
• 5 cloves garlic
• 1/4 tsp ground cinnamon
• 3 black peppercorns
• 1/4 tsp ground cloves
• 1/2 tsp dry thyme
• 1 tsp salt
• 1 tsp sugar
• 1/2 large apple, diced
• 1/2 pear, diced
• 1 peach, diced
• 1/2 ripe plantain, diced
• 1/4 cup raisins
• 1 tsp olive oil

Salsa de Nogada

• 2 cups walnuts or almonds
• 1/2 cup milk
• 3 oz goat cheese or cream cheese
• 1 tbsp sugar
• Salt to taste

Decoration

• Chopped parsley
• Pomegranate seeds

Instructions

1. Prepare the Salsa de Nogada: Begin by soaking the walnuts or almonds in hot water for about 20 minutes to loosen their skins. After soaking, peel the skins off the nuts carefully, then soak the peeled nuts in cool water for an additional 15 minutes to ensure they are clean and tender. Drain well and add the nuts to a blender along with the milk, goat cheese or cream cheese, sugar, and salt. Blend until the mixture is smooth and creamy, then set aside.
2. Cook the Filling: Heat olive oil in a frying pan over medium heat, then add half of the diced onion, the black peppercorns, and garlic cloves. Sauté for a few minutes until aromatic. Transfer this mixture to a blender along with the tomato sauce, thyme, and ground cloves, then blend until smooth. Return to the frying pan and add the remaining diced onion, ground beef, ground pork, and salt. Cook, stirring occasionally, until the meat is fully cooked through.
3. Add Fruits and Spices: Incorporate the diced apple, pear, peach, ripe plantain, and raisins into the meat mixture. Cook together for 5 minutes to meld the flavors. Then add the ground cinnamon and sugar, stirring well, and let cook for another 3 minutes on medium-low heat.
4. Combine with Tomato Sauce Mixture: Pour the blended tomato sauce mixture into the pan with the meat and fruit filling. Stir and let it simmer until nearly all the liquid evaporates, resulting in a moist but not watery filling. This consistency is key for ease of stuffing the peppers.
5. Stuff the Poblano Peppers: Take each roasted poblano pepper and make a vertical slit down the middle, carefully opening the pepper to remove any remaining seeds. Carefully fill each pepper with the cooked meat and fruit mixture. If desired, secure the opening with toothpicks to keep the filling inside.
6. Assemble the Chiles En Nogada: Place the stuffed peppers on a serving dish and generously cover each with the prepared creamy nogada sauce. Garnish with chopped parsley and pomegranate seeds for a colorful and traditional presentation. Serve immediately to enjoy the harmonious blend of flavors and textures.

Notes

• Roasting the poblano peppers is essential to remove their bitterness and to make the skin easy to peel.
• Peeling the nuts for the salsa de nogada results in a smoother and visually appealing white sauce.
• The filling has a balance of savory, sweet, and spicy flavors characteristic of traditional Mexican cuisine.
• Be careful not to make the filling too liquidy, as it will be difficult to stuff the peppers properly.
• This dish is traditionally served at room temperature or slightly chilled, as it is a festive dish often prepared for celebrations.

Keywords: Chiles en Nogada, Mexican recipe, Poblano peppers, Walnut sauce, Festive Mexican dish, Traditional Mexican cuisine