Chile en nogada

Chiles en nogada is one of the most traditional and representative dishes not only of the patriotic month but of the entire nation. Here we tell you everything you need to know about the delicious chiles en nogada. Let's start with the history. This dish was created by the Augustinian nuns of the Santa Mónica convent in Puebla in honor of Agustín de Iturbide, who was returning from Córdoba, Veracruz after signing Mexico's independence. The dish itself existed as a stuffed chile bathed in walnut sauce; the change was to add pomegranate and parsley as extra ingredients and decoration to commemorate the colors of Iturbide's flag and the insurgents. Thus, the chile en nogada was born, which we now seek and love so much. One more point that adds to the mystique of this dish is that it is not by whim that it is only eaten during the patriotic festivities, but it is during these months that the nogada can be made at its peak, thanks to the seasonal ingredients used. Of course, there are few restaurants that serve them all year round, but we recommend searching for the best chile en nogada from August to September each year, as they will taste better than ever during that time. So, what does it contain? Well, there are some who take creative liberties with the recipe, and that's perfectly fine, but there is undoubtedly a traditional preparation if one seeks to emulate that magical dish invented by the nuns. If we start from the inside out, then we should first talk about the filling; this is created from a mixture of ground beef and pork, then raisins, peaches, apples from Zacatlán, pear, acitrón, onion, and garlic are added. Some people add plantain to give it texture, as well as spices like cinnamon, cloves, and cumin. This filling is placed inside a poblano pepper, which is traditionally called mihuateco, previously deveined, roasted, and peeled. Some prefer the chile cold, while others heat it before adding the nogada; it’s a matter of taste, although it is generally served at room temperature. Finally, the chile is bathed in a walnut cream and sprinkled with small pomegranate seeds and some whole or chopped parsley leaves.   Share this image on your site <p><strong>Chile en Nogada image by <a href='http://www.kiwilimon.com'>Kiwilimon</a></strong></p> <p><a href='http://blog.kiwilimon.com/2013/09/el-chile-en-nogada/'><img src='__CDN__/articuloimagen/9555/9603.png' alt='Chile en Nogada' width='600' height='897' border='0' /></a></p> <p>   This dish has been around for almost 200 years; its flavor fascinated the demanding Iturbide, and its greatness lies in the fact that it is not a dish of nobility, although it started out that way. Today, it is a dish for everyone, a delight for the masses, and a protagonist of our cuisine that is now an intangible cultural heritage of humanity, surpassing cuisines like Italian and French. A true pride.   Recipe for Traditional Chile en Nogada Ingredients: - 8 poblano chiles - 2 red pomegranates, seeded - 80 grams of chopped parsley - 100 grams of finely chopped onion - 2 cloves of garlic - 400 grams of ground beef - 400 grams of ground pork - 120 grams of chopped acitrón - 50 grams of hydrated raisins - 100 grams of peeled, toasted, and chopped almonds - 200 grams of chopped peaches - 200 grams of peeled and chopped pear - 200 grams of peeled and diced golden apple - 50 grams of sugar - 5 grams of ground cinnamon - salt to taste - pepper to taste - 80 grams of lard - 1/2 kilo of peeled walnut, for the nogada - 100 grams of peeled almonds, for the nogada - 220 grams of cream cheese for the nogada - 80 grams of sugar for the nogada - 400 milliliters of white wine for the nogada - nutmeg to taste, for the nogada - milk (if necessary), for the nogada Click here and find the complete procedure to prepare these delicious chiles en nogada.   Have you prepared chiles en nogada this year?