Recipe for chiles en nogada
The chiles en nogada is a traditional recipe from Puebla, a very important mexican city, historically and culturally speaking. To properly understand mexican gastronomy, this is an important recipe; this meal can be served as an appetizer or main course. When properly arranged and served, this appetizer shows the three main colors of the mexican flag; therefore it is can be served during national celebration days, such as the Cinco de Mayo. However, this special meal is mostly eaten at the end of summer until first half of september. The complex taste provided by this mixture of nuts, meat and cream is... heavenly; this dish has a rich and unique taste.
Recipe for Chiles en Nogada:
Ingredients for the white salsa
* 1 cup 15% cream
* 1 cup of walnuts
* 1/4 cup of almonds
* 5 tablespoons cream cheese
* 1 teaspoon of sugar
Ingredients chilies and stuffing (beef picadillo)
* 4 chilis poblanos
* 1 cup of fresh pomegranate seeds
* 1/2 cup of chopped parsley
* 1 lb. ground meat
* 1/2 an onion
* 5 tablespoons olive oil
* 1/2 apple, peeled, cored and chopped
* 2 peaches, chopped (can be replaced by raisins)
* 1/4 of cup of lemon juice
* 1/2 cup of chopped walnuts
* Salt and Pepper
Preparation:
Buen provecho!
* 1 cup 15% cream
* 1 cup of walnuts
* 1/4 cup of almonds
* 5 tablespoons cream cheese
* 1 teaspoon of sugar
Ingredients chilies and stuffing (beef picadillo)
* 4 chilis poblanos
* 1 cup of fresh pomegranate seeds
* 1/2 cup of chopped parsley
* 1 lb. ground meat
* 1/2 an onion
* 5 tablespoons olive oil
* 1/2 apple, peeled, cored and chopped
* 2 peaches, chopped (can be replaced by raisins)
* 1/4 of cup of lemon juice
* 1/2 cup of chopped walnuts
* Salt and Pepper
Preparation:
Making the Nuts Salsa
Using a food processor, mix the cream with the walnuts, the almonds, the cream cheese and the sugar; liquefy.
Cooking the Picadillo or Stuffing
Fry the onion and the meat in the oil. Season with salt and pepper. Then, add the apple bits, the peach bits, the lemon juice and the nuts. Cook until everything has become a homogenous mixture.
Preparing the Chilies; final step
Char the chilis, and put them in a plastic bag once roasted for 10 minutes, then peel them. Once roasted and bagged their skin comes off easily. Make a small cut and remove the seeds and veins; stuff the chilies with the stuffing (beef picadillo) we did earlier. Serve them warm, completely covered with the sauce; some parsley and pomegranate seeds sprinkled over to garnish.
Using a food processor, mix the cream with the walnuts, the almonds, the cream cheese and the sugar; liquefy.
Cooking the Picadillo or Stuffing
Fry the onion and the meat in the oil. Season with salt and pepper. Then, add the apple bits, the peach bits, the lemon juice and the nuts. Cook until everything has become a homogenous mixture.
Preparing the Chilies; final step
Char the chilis, and put them in a plastic bag once roasted for 10 minutes, then peel them. Once roasted and bagged their skin comes off easily. Make a small cut and remove the seeds and veins; stuff the chilies with the stuffing (beef picadillo) we did earlier. Serve them warm, completely covered with the sauce; some parsley and pomegranate seeds sprinkled over to garnish.
Buen provecho!
