Chiles en Nogada is the iconic Mexican dish considered to be the national dish of Mexico, mainly because it has the 3 colours of the flag and It is usually made during the month of September when pomegranates are available in the markets and coincides with the Indepence of Mexico.
The elaboration of this dish is far from easy as it consist of Poblano chiles stuffed with a savoury-sweet filling, typically made with mince meat, fruits and spices. The chillies are then covered with a walnut-based cream sauce called Nogada and garnished with pomegranate seeds and fresh parsley. Typically served at room temperature, this dish is known for its unique blend of sweet and savoury flavours, as well as its rich cultural and historical significance. A MUST TRY!
Serves 8
INGREDIENTS:
- Click on the + to add product to cart.
- FOR THE FILLING:
- 80 gr Almonds, peeled
- 50 gr Canned peach halves, chopped
- 240 gr Apple, chopped
- 60 gr onion, chopped
- 300 gr Tomato, chopped
- 2 Garlic cloves
- 5 Olives, chopped
- 30 gr Capers
- 50 gr Plantain (optional)
- 20 ml Olive oil
- 2 Cloves
- 1/2 tsp cinnamon
- 2 Bay leaves
- 1 Pinch ground pepper
- 1 TBS dry thyme
- 1 pinch powder cumin
- 2 cubes chicken broth
- 50 gr Raisins
- 350 gr Ground beef
- 250 gr ground pork (or use only beef)
- 75 ml Sherry
- 1 TBS Salt
- 30 ml Cup red wine
- 8 Poblano peppers, rinsed and seeds removed
- FOR THE NOGADA SAUCE:
- 210 ml Whipping ceam
- 210 ml Sour cream
- 90 gr Cream cheese
- 200 gr walnuts, soaked in milk overnight
- 30 gr Sherry
- 15 gr Icing sugar
- FOR THE GARNISH:
- 100 gr Pomegranate seeds
- 2 bunch Parsley, chopped
DIRECTIONS:
For the Nogada sauce:
- In a deep bowl, combine the whipping cream and sour cream.
- In a blender, liquidise the soaked walnuts, 1/2 cup of the soaking milk and the cream cheese. Add to the cream mixture.
- Incorporate the sherry and sugar. Whisk until smooth. Refrigerate.
For the filling:
- Chop the fruits and nuts in a food processor or using a knife. Almonds, peach and apple should be finely minced.
- Transfer to a bowl and set aside.
- In a large skillet, heat the oil and sauté the onion, then add the meats, lower heat and add the spices, almonds and raisins.
- Add sherry, red wine, salt, chopped olives, plantain and capers.
- Add the fruit mixture to the pot. Cover and simmer for 10 minutes. Set aside and let cool.
Assembling the chiles:
- Stuff the chiles with the cooked meat and fruit mixture.
- Place on a plate and pour the Nogada sauce on top.
- Garnish with the pomegranite and parsley.
Buen Povecho!
