Chiles en nogada: The original recipe! 

The chiles en nogada are one of the jewels of Mexican cuisine, not only for their flavor and for having the colors of the flag, but because making a chile en nogada requires a lot of talent in the kitchen and because it is one of the greatest representatives of baroque cuisine.  As you may already know, the legend states that the chiles en nogada were created to celebrate Agustín Iturbide's passage through Puebla in 1821. It is said that the nuns of the Santa Mónica convent were the masterminds behind the creation of the chile in nogada.  However, there are other versions regarding the origin of this dish. In an article for UNAM, Chef Ricardo Muñoz Zurita explains that recent research indicates that the chile en nogada existed since the 18th century. Whatever its origin, the reality is that chiles en nogada are a delicacy that will never go out of style and will always be considered one of the highest honors to Mexican Independence.  At Kiwilimón, we are not only fascinated by the history and interesting facts about Mexican cuisine, but we also love to get our hands dirty and bring all kinds of fascinating recipes to the table. Here we give you the original recipe for chiles en nogada so you can enjoy the 15th of September with the most emblematic dish of all.   You can also read: 20 surprising ways to eat chiles en nogada this seasonChiles en nogada: The original recipe! Don't know what to prepare for the 15th of September? Don't worry, because at Kiwilimón we give you the original recipe for chiles en nogada, so you can put your culinary skills into practice and celebrate with enthusiasm. Are you excited to try these chiles en nogada? Ingredients 4 poblano chiles (roasted, peeled, and opened) For the filling:  2 tbsp. of lard 1 cup of onion (finely chopped) 1 tbsp. of garlic (finely chopped) 250 g of ground pork 250 g of ground beef 5 tomatoes (roasted and peeled) 1 tsp. of dried oregano 1 tsp. of dried thyme 1 tsp. of cinnamon (ground) 2 cloves 2 pears (diced) 4 peaches (diced) 1 plantain (fried, sliced) 3/4 cup of raisins 3/4 cup of candied fruit 1/2 cup of almonds (peeled and toasted) 1 cup of pine nuts (toasted) For the batter:  4 eggs (at room temperature) 3 tbsp. of flour 1 pinch of salt Flour For frying: Vegetable oil For the nogada: 250 g of walnut (peeled and soaked in milk) 200 g of goat cheese 1/2 cup of sherry 1 tbsp. of sugar 1 pinch of salt For decoration: Pomegranate Parsley See more: 5 easy recipes to prepare chiles en nogadaPreparation For the filling: blend the tomatoes for 3 minutes, strain, and set aside. Heat the lard in a saucepan or pot, add the onion and garlic, and sauté for 3 minutes. Incorporate the pork and beef and cook for another 5 minutes. Pour in the blended tomatoes and wait for half of the liquid to evaporate, then add the spices, seeds, peach, plantain, pear, candied fruit, and raisins. Cook for another 15 minutes or until the flavors are well integrated. Season with salt and pepper. Let the mixture cool to room temperature and set aside. Stuff the chiles with the previous mixture and close with toothpicks.  For the batter: separate the egg whites from the yolks, then beat the whites until frothy, incorporate the yolks one by one, and gently fold in. Add the salt and flour using a sieve and gently fold in. Dredge each of the chiles in flour and coat with the egg mixture. Heat oil in a deep frying pan and fry the battered chiles until golden brown on both sides. Remove from the oil and place on absorbent paper. Set aside. For the nogada: blend the walnuts, a little milk, the sherry, goat cheese, sugar, and salt. Serve the chile, cover with nogada, and decorate with pomegranate and parsley. Now that you know how to make the original recipe for chiles en nogada, don't hesitate to prepare them to celebrate the 15th of September or any special occasion, as it is the perfect dish to challenge yourself and enjoy seasonal ingredients. Long live the chiles en nogada!Continue reading: