Inside: Keep reading to find out how to make this delicious chiles en nogada recipe; made with poblano peppers, stuffed with seasoned ground beef, and smothered in a delicious, creamy salsa.
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What Are Chiles En Nogada?
Chiles en nogada is an authentic Mexican recipe. It is most often served on holidays like the Mexican independence day. It is a delicious meal but can be a bit expensive for many families. That is why this popular recipe isn’t made as often as others, but today you are in luck and I am going to show you how to make it!
The chiles en nogada recipe that we know today came from a variety of family recipes in Puebla state here Mexico City. With time, this version that has set ingredients and techniques, such as making the creamy salsa that it includes came about. There are many stories about the origins of this recipe, so the true story may never be known.
What we do know though, is that whoever invented it, created one of the most delicious recipes in the world!
Many people think of spice when they hear the word “chile”, but in this case, that isn’t necessarily accurate. Poblano chiles are used for this recipe, which are a little bit spicy. However, after roasting them, and removing the skin and the seeds, they become much milder. Further, combined with the fruit and meat filling and the creamy nut based salsa, this recipe is not very spicy at all! The combination of flavors makes for a palate-pleasing meal.
Chiles en nogada is a great representative for Mexican culture, because of the colors of the traditional ingredients. The poblano chiles are green, the creamy salsa is white, and it is often adorned with pomegranate seeds which are red. Those are the colors of the Mexican flag.
How Do You Make Chiles En Nogada?
Like most recipes, chiles en nogada has gone through many changes throughout the years. However, the base ingredients remain the same. The poblano chiles, the creamy salsa, the fruit and meat filling, and the pomegranate seeds are part of that base.
The original recipe includes goat cheese, which has been substituted today with cream cheese. Also, the creamy salsa used to be made with walnuts, but today you can find it made with almonds or pecans since they are easier to find and are less expensive.
With respect to the preparation of the chile itself, many people like to add some crunch by coating it in egg whites and frying it. I prefer not to fry the chiles, since I think it already has enough flavor and fat and there is no need to add more.
Like I said before, this recipe can be a bit expensive, because there are a variety of ingredients that you may use, such as the following:
- Ground meat (beef and pork)
- pomegranate seeds
That said, I guarantee that it will be worth it, since this is so delicious. Let me know in the comments below how it turns out.
- 10 Poblano Peppers Roasted, with skin and seeds removed.
- 1/4 lb ground beef
- 1/4 lb ground pork
- 1 cup tomato sauce
- 1 white onion diced
- 5 cloves garlic
- 1/4 tsp ground cinnamon
- 3 black peppercorns
- 1/4 tsp ground cloves
- 1/2 tsp dry thyme
- 1 tsp salt
- 1 tsp sugar
- 1/2 large apple diced
- 1/2 pear diced
- 1 peach diced
- 1/2 ripe plantain diced
- 1/4 cup raisins
- 1 tsp olive oil
- 2 cups walnuts or almonds
- 1/2 cup milk
- 3 oz goat cheese or cream cheese
- 1 tbsp sugar
- salt to taste
- Chopped Parsley
- Pomegranate seeds
Start by putting the almonds or walnuts in hot water for about 20 minutes. This is so that it is easier to remove the skins, resulting in a white salsa.
Once you have removed the skins, put the almonds or walnuts in cool water for 15 more minutes.
Add the almonds or walnuts to the rest of the salsa ingredients, and blend until smooth. Set aside.
Start by sauteeing half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes.
Next, add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth.
In the same pan where you sauteed the onions and garlic, add the rest of the onion, the ground meat, and the salt and cook until the meat is cooked through.
Add the fruits and cook for an additional 5 minutes.
Add the cinnamon and sugar, stir, and cook for 3 more minutes over medium-low heat.
Add the tomato sauce mixture from above and let simmer until almost all of the liquid has evaporated. Remember that the meat shouldn't be dry, but it shouldn't have too much liquid either, because that will make it harder to fill the poblano peppers later.
Once the meat and salsa are ready, add some of the filling to each cleaned and prepared poblano pepper. In order to do this, cut an opening right down the middle. You can also use toothpicks to close it back up if you desire.
Smother in the salsa, and top with parsley and pomegranate seeds.