Chiles en Nogada

Chiles en Nogada is a classic Mexican dish, brimming with flavor and color, that beautifully represents the rich culinary heritage of Mexico. With a savory meat filling, creamy walnut sauce, and vibrant garnishes, this dish is perfect for special occasions and celebrations.

Ingredients:

For the Chiles:
🌶 4 poblano peppers
For the Filling:
🍖 1 lb ground beef
🍖 1 lb ground pork
🧅 1 shallot, chopped
🧄 3 garlic cloves, minced
🥕 1 carrot, diced
🍬 1 tbsp brown sugar
🍏 1 small apple, diced
🍌 1 banana (not ripe), diced
🌶 1 tsp black pepper
🌶 1 tsp paprika
🍅 2 Roma tomatoes
💧 1/4 cup water or chicken stock
🫒 Cooking oil
For the Nogada Sauce:
🌰 1 cup walnuts
🥜 1/2 cup cashews
🧀 8 oz cream cheese
🧀 8 oz goat cheese
🍬 1 tbsp brown sugar
🔸 1/4 tsp Nutmeg
🥛 1 cup crema Mexicana
🍷 1 tbsp Sherry wine
For Garnish:
🔴 Pomegranate seeds
🌿 Fresh parsley

Instructions:

1. Prepare the Filling:
   • In a pan, heat about 1 tablespoon of cooking oil. Add the ground beef and pork, cooking for about 5 minutes until browned.
   • Incorporate the chopped shallot, minced garlic, and diced carrot. Season with salt and cook, stirring occasionally, for 10 minutes.
   • Stir in the brown sugar, diced apple, and banana. Cook for an additional 5 minutes.
   • Season the mixture with black pepper and paprika.
   • Blend the Roma tomatoes with water or chicken stock and add to the meat. Cook until the liquid evaporates and set the filling aside.
2. Prepare the Walnuts:
   • Soak the walnuts in hot water for about 10 minutes. Drain, rinse in a bowl until the water runs clear, and strain.
3. Charr the Peppers:
   • On open flame, char the poblano peppers' skins until blackened. Place them in a plastic bag and let them sweat for 10-15 minutes.
   • Peel off the charred skin using your fingers. Clean with a paper towel.
4. Make the Nogada Sauce:
   • In a blender, combine the soaked walnuts with cashews, cream cheese, goat cheese, brown sugar, nutmeg, crema Mexicana, and Sherry wine. Blend until smooth.
   • If the sauce is too thick, add water or chicken broth gradually.
   • Heat the sauce in a pot over low heat, stirring frequently, until warmed.
5. Assemble the Dish:
   • Make a single cut open on the side of each peeled pepper, being careful not to split them completely. Remove seeds with a spoon or fingers.
   • Stuff the peppers with the warm meat filling.
   • Pour the warm nogada sauce over the stuffed peppers.
   • Garnish with pomegranate seeds and fresh parsley.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serving: 4 servings

Cooking Tips:

• Ensure the poblano peppers are thoroughly charred for easy skin removal.
• The nogada sauce can be adjusted in consistency with broth but ensure it's not too runny.
• Use a spoon delicately when removing seeds to prevent tearing the peppers.

Equipment:

• Pan for cooking meat filling
• Blender for nogada sauce
• Plastic bag for sweating peppers

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Chiles en Nogada