Authentic Chiles en Nogada

Name: Authentic Chiles en Nogada
Prep time: 60 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 50 milliliters vegetable oil; 2 cloves garlic, chopped; 1/2 onions, chopped; 350 grams ground meat, beef and pork; 5 tomatoes, ground; 100 grams almonds, peeled; 100 grams raisins; 2 plantains, chopped and fried; 100 grams pine nuts; 5 cloves; 20 grams cinnamon; 10 grams pepper; 20 grams salt; 2 peaches, creole; 2 pears, condensed milk; 2 apples, panocheras; 1 acitrón; 4 Poblano chiles, roasted, peeled, and deveined; 4 eggs; 10 grams sugar; 40 grams flour; 500 grams walnuts, peeled; 700 milliliters cow's milk; 1 goat cheese, poblano; 1/2 bunches parsley, chopped; 3 pomegranates

Cristian L. Macias

Authentic chiles en nogada are a characteristic dish of Mexican cuisine. There is a legend that says this dish was created by Augustinian nuns in a convent in Puebla to celebrate the signing of Independence with the Treaties of Córdoba. A delicate dish, full of flavor and with the elegance that such an event required.

Authentic chiles en nogada are filled with sweet picadillo, battered, and covered in a creamy nogada sauce, garnished with red pomegranate seeds and finely chopped parsley. Undoubtedly, an emblematic dish with the colors that represent Mexico and that cannot be missed on your table during these patriotic celebrations. So don’t wait any longer and cook authentic chiles en nogada.

Reviewed by Editorial Team of Kiwilimón

Published: 24-08-2016

Preparation

40 mins

20 mins

Medium

Heat the oil and fry the garlic, onion, and meat. Add the ground tomato, almonds, raisins, plantain, and pine nuts. Season with oregano, clove, cinnamon, thyme, ground pepper, and salt, mixing until well combined. Add the peach, pear, apple, and acitrón. Remove the cinnamon and thyme. In a bowl, beat the egg whites until stiff peaks form. Gradually incorporate the egg yolks one by one. Add the flour and salt. Stuff the roasted, peeled, and deveined chiles. Dust the chiles with flour, coat them with the egg mixture, and fry them in oil. Drain them on a paper towel. For the nogada, blend the milk with the walnut, goat cheese, sugar, and salt. Coat the chiles with the nogada sauce and garnish with chopped parsley and red pomegranate seeds. Serve.