Chiles in Nogada is a storied Mexican dish celebrated for its intricate preparation and vibrant presentation. It’s a culinary masterpiece that balances roasted Poblano peppers, a hearty meat filling, and a luxurious walnut sauce, known as Nogada.
The process begins by roasting the Poblano peppers until their skins are blistered and charred, a task that enhances their smokiness. Post-roasting, the peppers are steamed to ease the removal of their skins, creating an ideal vessel for the savory filling. This filling is a robust mixture of ground beef and pork, cooked alongside finely chopped onions, garlic, and tomatoes, which form the savory base. To this, an assortment of diced fruits such as apple, peach, pear, and plantain are added, lending a sweet contrast to the meat. The medley is further enriched with raisins, almonds, pine nuts, and a hint of acitrón. Spices like cinnamon, cloves, and cumin provide a fragrant depth, while fresh parsley adds a hint of freshness.
The Nogada sauce, a creamy blend of soaked walnuts, Mexican crema, queso fresco, milk, and sherry, is exquisitely silky. It’s often sweetened to taste, perfectly complementing the complex flavors of the stuffing.
The roasted poblanos are then carefully filled with this rich mix and placed on a platter. They are generously covered in the luscious Nogada sauce and garnished with bright pomegranate seeds and fresh parsley, creating a visually stunning dish that embodies the colors of the Mexican flag.
Chiles in Nogada isn’t just a meal; it’s a celebration of Mexican heritage, traditionally enjoyed during national festivities. The combination of smoky poblanos, sweet and savory filling, and creamy sauce encapsulates the rich, diverse flavors of Mexican cuisine.
Ingredients
6 poblano peppers
500 g ground beef
500 g ground pork
1 onion, finely chopped
3 cloves garlic, minced
2 tomatoes, finely chopped
1 apple, peeled and diced
1 peach, peeled and diced
1 pear, peeled and diced
1 plantain, peeled and diced
1/2 cup raisins
1/4 cup almonds, chopped
1/4 cup pine nuts
1/4 cup acitron (candied cactus), chopped
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground cumin
Salt and pepper to taste
1/2 cup fresh parsley, chopped
1 cup fresh pomegranate seeds
**Nogada Sauce:**
2 cups walnuts, soaked and peeled
1 1/2 cups Mexican crema or sour cream
1 cup queso fresco or feta cheese
1/2 cup milk
1/4 cup sherry or white wine
Sugar (optional, to taste)
Salt to taste
**Garnish:**
Fresh parsley, chopped
Fresh pomegranate seeds
Directions
1. **Roast the Poblano Peppers:**
– Preheat your oven to 400°F (200°C).
– Place the poblano peppers on a baking sheet and roast them in the oven until the skins are blistered and charred, turning occasionally for even roasting. This should take about 20 minutes.
– Once roasted, place the peppers in a plastic bag or covered bowl to steam for about 10 minutes. This will help loosen the skins.
– Peel the charred skins off the peppers, make a slit down one side of each pepper, and remove the seeds and membranes. Set aside.
2. **Prepare the Meat Filling:**
– In a large skillet over medium heat, combine the ground beef and ground pork. Cook until browned, breaking up any lumps with a spoon.
– Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
– Stir in the finely chopped tomatoes and cook for another 5 minutes.
– Add the diced apple, diced peach, diced pear, and diced plantain. Cook, stirring occasionally, until the fruits are soft.
– Mix in the raisins, chopped almonds, pine nuts, and acitron.
– Season with cinnamon, ground cloves, ground cumin, salt, and pepper. Cook for another 10 minutes.
– Finish by stirring in the chopped fresh parsley. Remove from heat and let the filling cool slightly.
3. **Prepare the Nogada Sauce:**
– Combine the soaked and peeled walnuts, Mexican crema or sour cream, queso fresco or feta cheese, milk, and sherry or white wine in a blender.
– Blend until the sauce is smooth and creamy.
– Taste and add sugar and salt if necessary, blending again until well combined.
4. **Stuff the Peppers:**
– Carefully stuff each roasted poblano pepper with the prepared meat filling. Use toothpicks to secure the openings if needed.
5. **Plate and Serve:**
– Place the stuffed peppers on a serving platter.
– Generously spoon the nogada sauce over the stuffed peppers.
– Garnish with freshly chopped parsley and fresh pomegranate seeds.
6. **Enjoy:**
– Serve immediately and enjoy the complex flavors of this traditional Mexican dish!