Immerse yourself in the rich gastronomic tradition of Mexico with one of its most emblematic dishes : The chile en nogada. This exquisite delicacy is a true culinary treasure that combines authentic flavors and vibrant colors in every bite. In this recipe, We´ll guide you step by step to recreate this gem of Mexican cuisine in the comfort of your home.
- Portion 4 people
- 1hr
- An emblematic dish
- Authentic recipe
Ingredients:
For the chile:
- 4 Large poblano chiles
- 500 grams of ground pork
- 1/2 cup finely chopped onion
- 2 minced garlic cloves
- 1 cup of chopped tomato
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup of pine nuts
- 2 pears, peeled, seeded and diced
- 2 apples, peeled, seeded and diced
- 1/2 cup of chopped acitron (candied cactus)
- 1 teaspoon ground cinnamon
- 1 pinch of ground cloves
- Salt to taste
- Vegetable oil for frying
For the nogada:
- 1 cup shelled walnuts
- 1 cup of milk cream
- 1/4 cup of milk
- 1 spoon of sugar
- Salt to taste
To decorate:
- 1/4 cup of pomegranate
- 1/4 cup chopped parsley
- 1/4 cup shelled walnuts
Preparation Method:
For the chile:
- .Preheat the oven to 350 °F (180 °C). Place the poblano peppers on a baking sheet and roast for 15 minutes or until their skin has charred and peeled off. Remove them from the oven and place them in a plastic bag to let them sweat. Then peel them carefully, remove the seeds and reserve.
Recomendations:
The process of letting the poblano pepper sweat after roasting it in the kitchen has several purposes.
Ease of peeling: When roasting poblano peppers, their skin chars and becomes easier to remove the skin.
Soften the flavor: The process of sweating the poblano pepper can also help soften its flavor.
For the filling:
- Carefully In a large skillet, heat add a little vegetable oil over medium heat and add the onion and garlic. Cook until golden. Add the ground beef and cook until well cooked. Add the tomato and cook for 5 more minutes.
- Add the raisins, almonds, pine nuts, pears, peaches, apples, and citron. Cook for 10 more minutes. Season with cinnamon, ground cloves and salt to taste. Remove from heat and let cool slightly.
- Fill each chile with the meat and fruit mixture. Make sure they are closed tight.
Recomendations:
Letting cool the filling, because it can cause minor burns after filling the chile poblano.
For the nogada:
- To make the nogada, place the nuts, heavy cream, milk, sugar, and salt in a blender. Blend until you get a smooth and homogeneous sauce.
For the chile en nogada:
- Heat a large skillet with vegetable oil over medium-high heat. Carefully, dip the chile rellenos in flour and fry until golden. Remove them from the oil and place them on absorbent paper to remove excess fat.
- Serve the chiles en nogada on a plate and cover with the walnut sauce. Garnish with pomegranate, parsley and chopped nuts.
We can end this delicious recipe for Chile en nogada. It has been a real pleasure guiding you through this culinary process! You can also visit us at our restaurant Señor Lopez!
Don´t forget to share your final result!
