Chile en Nogada
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
10 pieces
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Course
Main Course
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Cuisine
Mexican
Chile en Nogada
Description
Chile en Nogada showcases roasted poblano peppers filled with a complex mixture of ground meats, spices such as cinnamon, cloves, and thyme, and sweet diced fruits providing a multilayered flavor profile. The filling is cooked by combining sautéed onion and garlic with tomato sauce and herbs, then simmering with the meat and diced fruits to create a moist and flavorful stuffing.
The distinguishing salsa nogada is a smooth paste made by blending soaked and peeled walnuts and almonds with milk, goat cheese, sugar, and salt. This sauce adds a rich and creamy contrast to the pepper's savory filling. The dish is traditionally garnished with fresh parsley and vibrant pomegranate seeds, adding refreshing color and a tart finish.
This recipe invites attention to soaking and peeling nuts to achieve a silky sauce and careful balancing of sweet and savory components. Chile en Nogada is often enjoyed as a festive dish, highlighting its unique combination of textures and flavors that reflect Mexican culinary tradition.
Ingredients
- 10 poblano peppers roasted
For the filling:
- 1/4 lb ground beef
- 1/4 lb ground pork
- 1 cup tomato sauce
- 1 white onion
- 5 cloves garlic
- 1/4 tsp ground cinnamon
- 3 black peppercorns
- 1/4 tsp cloves ground
- 1/2 tsp thyme dry
- 1 tsp salt
- 1 tsp sugar
- 1/2 apple diced, large
- 1/2 pear diced
- 1 peach diced
- 1/2 plantain diced, ripe
- 1/4 cup raisins
- 1 tsp olive oil
For the salsa:
- 2 cups walnuts
- 1/2 cup milk
- 3 oz goat cheese
- 1 tbsp sugar
- salt to taste
For garnishing:
- parsley
- pomegranate seeds
Instructions
For the salsa nogada:
- Begin by soaking the walnuts and almonds in hot water for approximately 20 minutes. Once done, remove the skins, place the nuts in cold water for a further 15 minutes.
- Place the salsa ingredients in the blender along with the almonds and walnuts and blend to a smooth paste and set aside.
For the pepper filling:
- Prepare the filling by frying half the amount of onion in a saucepan with the olive oil. Add the garlic and continue frying for a couple of minutes.
- Add the fried onion and garlic in a blender with the tomato sauce, thyme and cloves and blend until smooth.
- In the same saucepan place the meat along with the rest of the onion. Season with salt and cook until the meat is evenly browned and tender.
- Stir in all the diced fruit and cook for an additional 5 minutes, stirring well to combine evenly.
- Stir in the sugar and cinnamon and cook on medium-low flame for another 3 minutes.
- Next, add 1 cup of tomato sauce and simmer until most of the liquid has evaporated. Make sure the mixture does retain some moisture to make filling the peppers easier.
How to Make the Chiles Rellenos:
- Once everything is ready begin filling the peeled poblano peppers.
- To do this, cut an opening right down the middle. Use toothpicks to close it back up if you desire.
- Smother in the salsa, and top with parsley and pomegranate seeds.
- Serve and enjoy!
Notes
User Reviews
Overall Rating
4.9
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