Delicious Chile en Nogada Capeado

Regio
Chile en Nogada Capeado is a conventual dish created to symbolize the colors of the Trigarante flag. The green of the chile represents hope, the white of the nogada represents religion, and the red pomegranate represents unity. With this recipe, we teach you how to make Chile en Nogada Capeado, so that this September 15th you won’t miss out on enjoying this traditional Mexican recipe, especially during the patriotic festivities.Additionally, Chile en Nogada Capeado is delicious due to the combination of meats, the filling of fresh and dried fruits, and the sherry, making it incredibly flavorful. This sophisticated dish covered with the classic nogada is a delicate and complex preparation that requires patience in its making, along with various culinary techniques. Don’t miss out on preparing the perfect batter with us that will make it a truly spectacular and traditional dish
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Ingredients
8
Servings
  • 3 tablespoons lard
  • 3 tablespoons garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 1 cup ground pork, pork loin
  • 1 cup ground beef, aguayón
  • 1 cup tomato, roasted, skinless, and ground
  • 1/4 cups plantain, cut into cubes
  • 1/4 cups peach, cut into cubes
  • 1/4 cups apple, cut into cubes
  • 1/4 cups pear, cut into cubes
  • 1/4 cups raisins
  • 1/4 cups almonds, skinless
  • 3 tablespoons pine nuts, white or pink
  • 1/4 cups candied fruits, cut into small cubes
  • 1 teaspoon clove, freshly ground
  • 1 teaspoon cinnamon powder
  • 2 leaves bay
  • 1 teaspoon thyme, ground
  • 1 tablespoon dried oregano
  • 1 pinch salt
  • 1 cup sweet sherry, for filling
  • 8 Poblano chiles, skinless and seedless
  • 2 eggs, separated into egg whites and yolks
  • 3 tablespoons flour, to cover the chile before battering
  • vegetable oil, for frying
  • 2 cups walnuts, fresh and peeled, for the nogada
  • 1 cup goat cheese, for the nogada
  • 2 cups cow's milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/2 cups sherry, white, for the nogada
  • 1 pinch nutmeg, for the nogada
  • pomegranate, for decoration
  • fresh parsley, for decoration
  • walnuts, finely chopped
Preparation
40 mins
50 mins
Low
  • For the filling, heat a skillet over medium heat with the lard and cook the onion until translucent, add the garlic and ground meat. Cook until the meat changes color and season with salt and pepper.
  • Add the banana, peach, apple, pear, raisins, almonds, pine nuts, walnut, and acitrón one by one to the meat mixture, cooking each ingredient for a few minutes before adding the next. Season with clove, cinnamon, bay leaf, thyme, oregano, salt, and add the sherry. Cook for 20 more minutes and adjust seasoning. Remove.
  • Heat a comal over medium heat, roast the chiles until “burnt,” place them in a bag to sweat for about 20 minutes. Remove from the bag and use a knife to peel off the skin, veins, and seeds. Fill the chiles with the previous preparation and close with toothpicks.
  • For the batter, in a bowl, beat the egg whites with salt until stiff peaks form, add the yolks and flour while continuing to beat. Coat the chiles with flour and dip them into the batter.
  • Heat a skillet over medium heat with oil, fry each chile until the batter is golden and remove from the frying. Remove excess fat with a Regio® Advanced paper towel.
  • For the nogada, blend all the ingredients until you obtain a smooth and creamy sauce.
  • Serve the chile with the nogada as a mirror, drizzle with a bit more nogada and decorate with pomegranate, parsley, and walnut. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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