Come in, ma'am, come in, sir, and have a seat, because the recipe I'm bringing you today has it all: a super interesting story, a beautiful combination of ingredients, and a finish worth appreciating. Chiles en nogada . Poetic, I'd say.
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Today's recipe: chiles en nogada
Chiles en nogada are a dish we couldn't stop talking about. Very typical of Mexican cuisine , where it's a specialty served mainly during the summer and fall seasons , originating in the Puebla region.
The most classic filling is a mixture of ground meat, fruit, and spices . It's then decorated with a walnut sauce called "nogada" and usually garnished with a little pomegranate and chopped parsley.
A very nice detail that this dish has are the green, white and red colors that combine with the ingredients of this dish , the combination that is formed represents the colors of the Mexican flag .
The beautiful story of this recipe
The story behind chiles en nogada takes us back to the time of Mexico's Independence and is very interesting:
- Those who know say that the recipe for chiles en nogada was created in a convent, by some nuns who wanted to make a special dish to entertain the generals who led the Mexican army during the War of Independence .
The creators of this recipe, with their brilliant minds, combined the typical ingredients of their region: beef, fruits like apples, pears, peaches, and raisins, as well as some unique spices. This was the basis for creating the classic poblano chile filling.
The dish was very well received, the people of Puebla adapted it to their traditional menu and it became one of the most popular meals during the Independence Day .
Since then, chiles en nogada have become an iconic Mexican and a culinary delight served throughout the country.
Why is it called that?
The reason for its name “chile en nogada” is because of the ingredients used in the preparation of the dish.
- "Nogada" is the classic thick and creamy sauce that's a must-have. It's made with nuts, cheese, milk, and spices. The sauce is used at the end to coat the chiles rellenos .
- And "chile" refers to the poblano chili, a type of Mexican chili characterized by its large size and dark green color. This ingredient is the basis of the overall dish .
The original recipe for chiles en nogada
The most original and oldest recipe for chiles en nogada is a subject of much debate throughout Mexico, as it can vary depending on the source . You may have a recipe from your grandmothers and family, but it may have some differences.
Still, after much research, we can find the following differences :
- The original recipe included some ingredients that are no longer used today, such as rabbit and venison. It also included a mix of fruits that varied according to the season and could include peaches, pears, apples, and bananas, among others.
- Unlike the current recipe, which can be found in some variations depending on the region and the person preparing it. For example, some versions use only chicken or beef in the filling, or add fruits like pear or peach to the filling. Some herbs and spices, such as thyme and bay leaf, are also added, giving it that much-needed touch of flavor.
- The original nogada was made with hand-shelled Castilian walnuts and ground in a metate or molcajete. Goat cheese and milk were added for flavor and consistency, and it was seasoned with cinnamon, cloves, and white wine.
- In today's nogada, walnuts are used, and evaporated milk or cream can be added to give it a creamier texture. Other ingredients such as cream cheese, powdered sugar, and cinnamon can also be added for flavor.
- The addition of pomegranate to garnish and add flavor has always been a part of this preparation. It's an essential ingredient in the dish's presentation.
So we can see that, although the original recipe for chiles en nogada has changed over time, its essence remains the same: a mixture of sweet and salty flavors, covered with a delicious and creamy walnut sauce, decorated with fresh pomegranate .
The presentation of chiles en nogada is essential.
The presentation of this chiles en nogada recipe is a very important part, always given great attention. The idea of the final dish is to highlight the colors of the Mexican flag .
Typically, the portion consists of a chile relleno in the center of each plate, with its walnut sauce and pomegranate sprinkled on top. A decorative parsley leaf is placed on top.
Is the role of the pomegranate necessary? Can it be replaced?
The pomegranate is a super classic part of this recipe—it's part of it, a key ingredient, those in the know will say. It's added at the end to add a colorful contrast to the dish, taking advantage of its intense red color that highlights the green of the chile and the white of the walnut sauce .
Another advantage of pomegranates is their sweet and sour flavor, which complements the flavors of the filling and sauce very well.
Substitutes that can give us a very similar result
- Blueberries: They're a good alternative because of their sweet and sour flavor, which is exactly what we're looking for. You can use fresh or dried blueberries.
- Strawberries: In this case, we won't get the same crunchy texture as pomegranates, but their sweet flavor is useful. The strawberries are cut into small cubes for garnish.
- Nuts: And here's the great addition: nuts work very well, whether they're almonds, walnuts, pistachios, or others. They add their flavor and that crunch we're looking for with pomegranates. They can be chopped and sprinkled over the chiles before serving.
Traditional Mexican recipe for chiles en nogada
Preparation time : 1 hour and 30 minutes.
Yields: 9 servings
Ingredients
- 9 poblano peppers.
- 150 gr of peeled and chopped pear.
- 50 gr of chopped peach.
- 1 sprig of chopped parsley.
- 100 gr of chopped onion.
- 100g of peeled, toasted and chopped almonds for the nogada.
- ½ kilo of peeled Castilian walnuts for the nogada sauce.
- 2 garlic cloves.
- 3 red pomegranates, shelled.
- 500 gr of ground beef.
- 120 gr of chopped citron.
- 400 gr of ground pork.
- 70 gr of chopped raisins.
- 2 apples.
- 100 gr of sugar for the nogada.
- 500 ml of white wine for the nogada.
- Nutmeg 1 pinch for the nogada.
- Cow's milk or cream.
- 250 gr of cream cheese.
- Salt and pepper.
- 100 gr of pork fat.
How to make chiles en nogada in 3 steps
The filling
- Place the chiles over direct heat in a pan to toast and sear the skin, being careful not to burn them. After 5 minutes, or until they are toasted, place them in a sealed bag and let them sweat for 30 minutes. Open the bag, remove the seeds, and set aside.
- For the filling, heat the butter, sweat the chopped onion and garlic, add the beef and pork, and cook for 10 minutes. After the time has elapsed, add the almonds, raisins, and citron and cook for another 10 minutes. Let everything combine.
- Once the previous step is complete, add the chopped fruit (peaches, pears and apples) and cook for 5 more minutes, season and set aside.
Walnut sauce
- Place the white wine, almonds, and walnuts over heat; let it reduce and add the nutmeg. Chill.
- After a few minutes, add the cream, cream cheese, and sugar to a blender or mixer to adjust the consistency and flavor.
- Fill the chiles with the fruit filling, cover with the walnut sauce, and garnish with chopped parsley and pomegranate seeds.
The most important thing of all is that the presentation of the dish is beautiful, attractive, and can represent the colors of the Mexican flag.
With everything ready, let's see how simple this recipe can be. I'll sign off and see you next time.
