Chile Ancho en Nogada

Huevo San Juan®
Chiles en nogada are an emblematic dish in Mexican cuisine and a clear example of the mestizaje in our culture, as it represents the culmination of the struggle for Mexico's independence. On this occasion, we present a version of chile ancho en nogada, which gives it a smokier flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons lard, for the filling
  • 1 cup onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 250 grams pork, ground, for the filling
  • 250 grams beef, ground, 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, for the filling, (grind the cinnamon stick)
  • 2 cloves, for the filling
  • 2 pears, diced, for the filling
  • 2 peaches, diced, for the filling
  • 1 plantain, fried, in slices, for the filling
  • 3/4 cups raisins, for the filling
  • 3/4 cups candied fruits, in cubes, for the filling
  • 1/2 cups almonds, peeled and toasted, for the filling
  • 6 ancho chiles, hydrated, slightly (just to soften), clean, open, and with a stick
  • 4 San Juan® 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 and strain; separately, heat a saucepan or pot, melt the lard, and sauté the onion with the garlic for 3 minutes or until transparent. Then, add the pork and beef, and continue sautéing for 5 more minutes, now add the blended tomato and wait for the liquid to reduce by half, add the spices (cinnamon, clove, thyme, and oregano), the seeds (almond and pine nuts), the peach, the plantain, the pear, the crystallized fruit, and the raisins. Finally, cook for 15 more minutes or until the flavors are well integrated. Season with salt and pepper, let cool to room temperature, and reserve.
  • Carefully fill the chiles and if necessary, close them with toothpicks. Reserve in the refrigerator.
  • For the batter: Separate the egg whites from the egg yolks. Then, beat the whites until snow-like texture, then incorporate the yolks one by one and fold in gently. Finally, add the salt and flour with the help of a sieve and fold in gently again.
  • Bread each of the chiles anchos with flour and then coat with the beaten egg.
  • While preparing the batter, heat a pot or deep skillet with plenty of oil, immediately fry the chiles until golden on both sides. Remove from the oil and drain the excess. Reserve.
  • For the nogada: blend the walnut with a bit of the milk it was soaked in, the sherry, goat cheese, sugar, and season with salt; it should result in a very smooth mixture.
  • Serve the chile ancho en nogada, cover with the nogada, and 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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