How to Prepare a Traditional Mexican Chiles en Nogada
Chiles en Nogada is a classic Mexican dish that celebrates the rich flavors and colors of Mexican cuisine. This dish combines roasted poblano peppers, a savory ground meat filling, and a creamy walnut sauce, all topped with fresh pomegranate seeds. Preparing Chiles en Nogada requires attention to detail, but the end result is worth the effort. Here’s how to prepare this traditional dish at home.
Ingredients
To create authentic Chiles en Nogada, you will need the following ingredients:
- 6 large poblano peppers
- 1 pound ground beef or a mix of beef and pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1 banana, peeled and diced
- ¼ cup almonds, chopped
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 1 cup walnuts, soaked and blended into a paste
- 1 cup milk
- 1 tablespoon sugar
- Pomegranate seeds, for garnish
- Fresh parsley, for garnish
Step 1: Customize Your Filling
In a large skillet, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the ground meat, cooking it until browned. Stir in the diced tomatoes, apple, pear, and banana. Mix in the almonds, cinnamon, salt, and pepper, and let the mixture simmer for about 15–20 minutes until all the flavors meld together. Remove from heat and let it cool slightly.
Step 2: Roast the Poblanos
While the filling cools, roast the poblano peppers. Place them directly over an open flame or under a broiler until the skin blisters and chars. Once roasted, transfer them to a plastic bag or cover with a kitchen towel to steam for about 10 minutes. This helps to loosen the skins for easier peeling.
Step 3: Prepare the Nogada Sauce
In a bowl, combine the blended walnuts, milk, and sugar to create a creamy sauce. Adjust the consistency by adding more milk if needed. The sauce should be smooth and pourable but not too runny. Season with a pinch of salt to enhance the flavor.
Step 4: Assemble the Chiles
Preheat your oven to 350°F (175°C). Carefully peel the skins off the roasted poblano peppers. Make a slit along one side of each pepper and remove the seeds. Stuff each pepper generously with the prepared meat filling. Arrange the filled chiles in a baking dish.
Step 5: Serve with Style
Once assembled, drizzle the walnut sauce over the stuffed peppers and make sure to cover them well. Sprinkle pomegranate seeds on top for a pop of color and refreshing sweetness. Add a touch of fresh parsley for garnish.
Enjoy Your Chiles en Nogada
Chiles en Nogada are best served at room temperature, making them ideal for gatherings and special occasions. This colorful dish not only offers a beautiful presentation but also a symphony of flavors symbolizing Mexican independence, thanks to its green, white, and red ingredients. Enjoy your homemade Chiles en Nogada with friends and family, and savor the authentic taste of Mexico!