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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/authentic-mexican-chiles-en-nogada-recipe/