16 Recipe For Mexican Chiles En Nogada Discover Culinary Perfection!
Published on: May 14, 2024
Chiles en nogada is a traditional Mexican dish that is typically served during the month of September to celebrate Mexican Independence Day. This festive and flavorful dish consists of roasted poblano peppers stuffed with a savory mixture of ground meat, fruits, and spices, and covered in a creamy walnut sauce. While it may seem like a complicated dish to make, it is actually quite simple with the right recipe and technique. In this article, we will provide you with a professional and well-organized introduction to the recipe for Mexican chiles en nogada, so you can impress your family and friends with this delicious and authentic dish.
Poblano peppers: These large, mild peppers are the star of the dish and can be found in most supermarkets or Mexican grocery stores.
Ground meat: Traditionally, chiles en nogada is made with a mixture of ground beef and pork, but you can also use chicken, turkey, or a vegetarian substitute.
Onion and garlic: These aromatics add depth of flavor to the filling.
Dried fruits: Raisins, apricots, and apples are commonly used in the filling, but you can also experiment with other dried fruits like cranberries or figs.
Spices: Cumin, cinnamon, and cloves are the key spices that give chiles en nogada its unique and delicious flavor.
Nuts: Almonds or pine nuts are commonly used in the filling, but walnuts are also a great option and will be used in the sauce.
Tomatoes: Fresh tomatoes are used to make the sauce for the stuffed peppers.
Oil: You will need oil for roasting the peppers and sautéing the filling.
Salt and pepper: To taste.
For the walnut sauce:
Walnuts: These nuts are the main ingredient in the creamy and rich sauce.
Milk or cream: This adds the necessary liquid to the sauce and makes it creamy.
Queso fresco or cream cheese: These cheeses add a tangy and slightly salty flavor to the sauce.
Cinnamon and sugar: These ingredients add a touch of sweetness to balance out the savory flavors in the sauce.
Instructions:
1. Roast the peppers
To prepare the peppers, place them on a baking sheet and broil in the oven, turning occasionally, until the skin is charred and blistered. Alternatively, you can also roast them on a grill or over an open flame. Once roasted, place the peppers in a plastic bag and let them steam for about 15 minutes. This will make it easier to remove the skin.
2. Make the filling
While the peppers are steaming, prepare the filling. In a pan, sauté the onion and garlic until soft and fragrant. Add the ground meat and cook until browned. Then, add the dried fruits, spices, and nuts and cook for a few more minutes. Season with salt and pepper to taste.
3. Stuff the peppers
Carefully remove the skin from the peppers and make a slit lengthwise on one side. Remove the seeds and veins, being careful not to tear the pepper. Stuff each pepper with the filling mixture and place them in a baking dish.
4. Make the sauce
To make the walnut sauce, blend the walnuts, milk or cream, and cheese until smooth and creamy. Then, add in the cinnamon and sugar and blend again. Pour the sauce over the stuffed peppers.
5. Bake and serve
Bake the stuffed peppers in the oven at 350 degrees Fahrenheit for 20-25 minutes, until the sauce is bubbly and the peppers are heated through. Serve the chiles en nogada warm and garnish with pomegranate seeds and parsley for a festive touch. Enjoy!
Now that you have the recipe for Mexican chiles en nogada, you can impress your loved ones with this delicious and authentic dish. Don't be intimidated by the ingredients and steps, as this recipe is actually quite simple and worth the effort. Give it a try and savor the flavors of Mexico in every bite. ¡Buen provecho!
