Mexico Independence day is just around the corner. To celebrate I would like to share with you one of my favorite Mexican recipes, chiles en nogada. This recipe is from my grandmother’s cookbook Guanajuato, An Odyssey of Flavor.
This delicious dish is inspired by the patriotic colors: white red, and green, the colors of the Mexican flag.
They were elaborated by the Augustinian Nuns of the Convent of Santa Monica in Puebla on August 28, the day of San Agustín, in honor of Don Agustin de Iturbide, consummate of the Independence and fleeting emperor of Mexico.
Chiles en Nogada recipe
Ingredients for 12 chilies:
- 12 poblanos peppers
- 12 large spoons of special hash
- 1 liter of nogada
- 2 cups of pomegranate grains
- 1 bunch of parsley
- 1/2 kilo of ground beef
- 1/2 kilo of ground pork (optional)
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- 1 large finely chopped onion
- 2 garlic cloves finely chopped
- 1 bunch of parsley disinfected and chopped
- 1 branch of chopped celery
- 1 carrot
- 1 potato and
- 1 zucchini finely chopped
- 1/2 kilo of roasted tomato
- 1 little slice of cinnamon
- 150 grams of skinless almonds and headings
- 100 grams of raisins
- 150 grams of pink pine nuts
- 1 piece of acitron or finely divided biznaga
- 1 golden apple peeled and finely chopped
- 1 pee green peeled and finely chopped
- 2 peaches, raw and finely chopped
- 1 liter of cream milk of excellent quality
- 1 cup castile walnut with out the skin
- 1 large cream cheese (optional)
- 1/2 cup of skinless almonds
- 2 tablespoons of sugar
- 1/4 cup of cognac
- salt and pepper to taste
Preparation for the meat:
- Fry the meat in the olive oil,
- Season with salt and freshly ground pepper.
- When the meat is cooked, add the other ingredients in the order of the list. Make sure you mix them well by keeping the mixture moving constantly.
- If necessary, add more olive oil although not too much, it should not be greasy. It is important to let the juices of all the ingredients combine so that this hash is moist, but without much liquid.
Preparation of the nogada:
- Dissolved the sugar in half a cup of hot water, then blend ina blender with the nuts, almonds, and cream cheese, until it is all well ground.
- Now pour into a thick bottom pan with the cream.
- Put on moderate heat for 15 minutes, to incorporate all the ingredients.
Preparation of the peppers:
- Roast the poblano peppers on the hob.
- Now put then in a clean plastic bag so that they are able to sweat, this will make them easier to peel.
- After 10 minutes peel the skin, and remove the veins and.
Preparation of the syrup:
- Boil 2 liters of water in a large clay pot with marjoram, thyme, and laurel, a small piloncillo, and a pinch of salt.
- Once the piloncillo has dissolved (normally after boiling for 8 minutes), removed from the heat and leave to cool.
- Still tepid add two teaspoons of cane alcohol vinegar and put the peppers in to marinate in the syrup for 15 minutes.
- Then dried and leave them to drain.
- The broad, dry, open, deveined, and seedless chilies are submerged in the same syrup only in this case we must be careful that the broad chiles do not lose their shape.
- It is recommended to put them in two by two.
Now we have all of the different parts ready, it’s time to put it all together.
Preparing the chiles en nogada
- Take the peppers and stuffed them with the picadillo. Be sure to close them up by crossing their skin so that they close.
- Next, you need to flour them and then dip in a beaten egg mixture.
- Now fry them up in the oil!
Be sure to serve hot! Or you can also place in a pan to reheat before serving. If you don’t want them fried, you can place the chilies in a dish, bathed in the nogada and decorated with grains of pomegranate and a sprig of parsley.
Post by Casandra – Kay Tours Intern 2018