Traditional filling for chiles en nogada
Mayte Rueda
Chiles en nogada are an emblematic dish in Mexican cuisine, a clear example of the blending of cultures in our country. The traditional filling is made with a combination of beef and pork, although many people do not know this, the meat is chopped, not ground, as it retains moisture, flavor, and texture of the filling much better. It is regularly used ground for practicality, however, it is recommended to use it chopped.
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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, chopped, for the filling
  • 250 grams beef , chopped, 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 powder, grind the cinnamon stick, for the filling
  • 2 cloves, for the filling
  • 2 pears, cubed, for the filling
  • 4 peaches, cubed, for the filling
  • 1 plantain , fried, sliced, for the filling
  • 3/4 cups raisins, for the filling
  • 3/4 cups candied fruits, cubed, for the filling
  • 1/2 cups almonds, peeled and toasted, for the filling
  • 1 cup pine nuts, toasted, for the filling
  • Poblano chile, roasted, for stuffing
  • nogada
  • parsley
  • pomegranate
Preparation
20 mins
1h
Low
  • For the filling: Blend the tomatoes for 3 minutes and strain; heat a saucepan or pot separately and add the lard, wait for it to melt, pour in the onion, garlic, and sauté for 3 minutes until translucent; add the pork, beef, and continue sautéing for 5 more minutes, then add the blended tomato and wait for the liquid to evaporate halfway, then add the spices (cinnamon, clove, thyme, and oregano), the seeds (almond and pine nuts), the peach, plantain, pear, candied fruit, and raisins. Cook for 15 more minutes until the flavors are well integrated. Season with salt and pepper. Cool to room temperature and set aside.
  • Stuff a chili and serve with nogada, garnish with parsley and pomegranate.

Nutritional Information

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