Don't miss this recipe for chiles en nogada, an emblematic dish of Mexican cuisine and a clear example of mestizaje in Mexican culture. Additionally, this dish represents the culmination of the struggle for Mexico's independence.
1 tablespoon garlic, finely chopped, for the filling
250 grams ground pork, for the filling
250 grams ground beef, for the filling
5 tomatoes, roasted and peeled, for the filling
1 teaspoon dried oregano, for the filling
1 teaspoon dried thyme, for the filling
1 teaspoon cinnamon, grind the cinnamon stick, for the filling
2 cloves, for the filling
2 pears, diced, for the filling
4 peaches, diced, for the filling
1 plantain, fried, sliced for the filling
3/4 cups raisins, for the filling
3/4 cups candied fruits, for the filling
1/2 cups almonds, peeled and toasted, for the filling
1 cup pine nuts, toasted, for the filling
4 Poblano chiles, roasted, peeled, and opened
4 eggs, at room temperature, for the batter
3 tablespoons flour, for the batter
1 pinch salt, for the batter
flour, for breading
vegetable oil, for frying the chiles
250 grams walnuts, peeled, soaked in milk, for the nogada
200 grams goat cheese, for the nogada
1/2 cups sherry, for the nogada
1 tablespoon sugar, for the nogada
1 pinch salt, for the nogada
pomegranate, for decoration
parsley, finely chopped, for decoration
Preparation
1h
40 mins
Low
For the filling: Blend the tomatoes for 3 minutes, strain and set aside. Heat a saucepan and add the lard, wait for it to melt, then add the onion and garlic, sauté for 3 minutes or until both are translucent. Then add the pork and beef, continuing to sauté for 5 more minutes, add the blended tomato and wait for the liquid to evaporate by half, then add the spices (cinnamon, clove, thyme, and oregano), the seeds (almond and pine nuts), the peach, the plantain, the pear, the candied fruit, and the raisins. Let cook for 15 more minutes or until all flavors are well integrated. Season with salt and pepper.
Cool the mixture to room temperature and set aside.
Stuff the chiles and if necessary, close with toothpicks, store in the refrigerator.
For the batter: Separate the egg whites from the yolks. Whip the egg whites until they reach a snow-like texture, incorporate the yolks one by one and fold gently. Then add the salt and flour with the help of a strainer and fold gently.
Bread each of the chiles with flour and cover with the whipped egg.
Heat a deep pot or skillet with plenty of oil while you prepare the batter, immediately after covering the chiles with the egg, fry them until golden brown on both sides. Remove from the oil and drain the excess. Set aside.
For the nogada: Blend the walnuts with a bit of the milk they were soaked in, the sherry, the goat cheese, the sugar, and season with salt. The mixture should be very smooth.
Serve the stuffed chile, cover with the nogada, sprinkle with pomegranate and parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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