Chiles en Nogada
Actualizado: 28 mar
Chiles en Nogada: A Delicious and Patriotic Mexican Dish
Chiles en Nogada is a traditional Mexican dish that is popular during the Independence Day celebrations in Mexico. It is a savory dish that is made from roasted poblano peppers, filled with a mixture of ground meat, fruits, and spices, and then topped with a creamy walnut sauce and pomegranate seeds. The dish is known for its vibrant colors that resemble the colors of the Mexican flag.
The origin of Chiles en Nogada can be traced back to the 19th century in Puebla, a city in central Mexico. The dish was created by the nuns at the Santa Monica Convent to honor the visit of Agustín de Iturbide, the leader of the Mexican War of Independence and later the emperor of Mexico. The dish was meant to represent the three colors of the Mexican flag: green for the poblano pepper, white for the walnut sauce, and red for the pomegranate seeds.
Chiles en Nogada has become a staple dish during the Independence Day celebrations in Mexico. It is typically served from August to September when the ingredients are in season. The dish is so popular that there is even a national competition held in Puebla every year to determine who makes the best Chiles en Nogada.
The preparation of Chiles en Nogada is a labor-intensive process, but the end result is well worth the effort. The first step is to roast and peel the poblano peppers. Then, the filling is made from a mixture of ground meat, fruits such as apples and peaches, and spices like cinnamon and cloves. The filling is then stuffed inside the peppers and topped with the walnut sauce, which is made from ground walnuts, milk, and cream. Finally, the dish is garnished with pomegranate seeds and parsley.
Chiles en Nogada is a dish that represents the history and culture of Mexico. Its vibrant colors and flavors make it a favorite among Mexicans and visitors alike. The dish is also a symbol of the unity and patriotism that Mexicans feel towards their country. It is a dish that brings people together to celebrate their heritage and their love for their country.
In conclusion, Chiles en Nogada is a delicious and patriotic Mexican dish that is loved by many. Its history and cultural significance make it a staple during the Independence Day celebrations in Mexico. If you have the chance to try this dish, I highly recommend it. You won't be disappointed!
Yield: 6 to 8 servings
For the Picadillo
o 2tablespoons olive oil
o 1pound ground pork, preferably not lean.
o 1medium white onion, chopped
o ½sweet, tart apple (such as Winesap or Pink Lady), peeled, cored and chopped
o ½firm, sweet pear (such as Bosc or Anjou), peeled, cored and chopped
o ½plantain, peeled and chopped
o 4garlic cloves, finely chopped
o Kosher salt and black pepper
o 1teaspoon dried Mexican oregano
o ½teaspoon ground cinnamon
o ¼teaspoon ground clove
o ¼cup dry sherry
o 1(14-ounce) can diced fire-roasted tomatoes with their juices
o ½peach, peeled, pitted and chopped
o ⅓cup raisins
o ¼cup raw whole almonds, chopped
o ⅓cup pitted Spanish green olives
o ½teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
o 2tablespoons chopped fresh parsley
For the Poblanos
o 4cups vegetable oil, for frying
o 8large poblano chiles
For the Walnut Sauce and Garnish
o 2cups raw whole walnuts
o ¼cup raw whole almonds
o 4ounces crème fraîche (½ cup)
o 4ounces queso fresco (about 1 cup), crumbled.
o 1cup pomegranate seeds
o ½cup small parsley leaves
Make the picadillo: Heat olive oil in a large skillet over high. Spread pork in an even layer and cook, undisturbed, until lightly browned, about 3 minutes. Toss and continue to cook, breaking up meat with the back of a spoon and scraping up any browned bits from the bottom of the pan, until meat is crumbled and lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer the browned meat to a large bowl and set aside.
Reduce heat to medium and cook onion, apple, pear, plantain, garlic, and 1½ tablespoons kosher salt, stirring occasionally, until tender but not browned, 10 to 12 minutes, adjusting the heat as necessary. Add 1 teaspoon pepper, the oregano, cinnamon, and clove, and cook, stirring frequently, until very fragrant, 1 minute.
Stir in sherry and cook, stirring occasionally, until most of the liquid has evaporated and no longer smells of alcohol, 2 minutes. Stir in tomatoes and their juices, peach, raisins, and almonds and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
Add the cooked pork, olives, lemon zest and 1 cup water, and cook, stirring occasionally, until all the liquid has evaporated, the vegetables and fruit are tender, and the pork is cooked through, 10 to 15 minutes. Stir in the parsley and lemon juice, season with salt and pepper, and set aside until ready to use.
Meanwhile, fry the poblanos: Heat vegetable oil in a large saucepan fitted with a deep-fry thermometer on high until thermometer registers 375 degrees. Working in four batches, fry the poblanos, turning once, until skin is opaque and blistered, 1 to 2 minutes per side. Transfer poblanos to a large, heatproof bowl, wrap tightly with plastic and let sit 15 minutes. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs.
Place the poblanos cut side up on a rimmed baking sheet and fill each with about ½ cup picadillo, gently pressing the filling into the poblanos with the back of a spoon, until full but not bursting or splitting. Set aside.
Make the sauce: Purée the walnuts, almonds, crème fraiche and queso fresco with 1¼ cups water and ¾ teaspoon salt in a blender until creamy. Season with salt and thin with more water, if necessary.
Serve stuffed chiles at room temperature topped with nogada sauce, pomegranate seeds and parsley leaves.