Chiles en Nogada Recipe

With Mexico’s Independence Day just around the corner on 16th September, we thought we’d share a delicious Mexican recipe: chiles en nogada. This Mexican dish is traditionally served throughout the month of September, known as Mes de la Patria.

Why not book a getaway to Mexico during September so you can try them for yourself prepared by a private chef?


Chiles en Nogada Recipe

Stuffed Chiles
Chiles en nogada
Chiles en Nogada. Photo by Wotancito (Wikimedia Commons)

– 6 Large poblano chiles

– 300 grams of ground beef
– 2 Roasted skinned tomatoes
– 1/2 onion
– 3 cloves of garlic- 1/2 cup of peeled almonds
– 1 fried plantain (diced)
– 1 peeled apple (diced)- 1 peeled peach (diced)
– 1/2 cup of raisins
– 50 grams of pine nuts
– 100 grams of walnuts (broken in small pieces)
– Sugar
– Vegetable oil
– Salt and pepper
– Aromatic herbs to season


– 200 grams of walnuts
– 1/2 liter of sour cream
– 190 grams of cream cheese
– A splash of white wine
– 2 tablespoons of goat cheese
– 1/2 cup of evaporated milk
– 1/2 teaspoon of ground cinnamon
– Sugar
– Salt


– Pomegranate seeds
– Parsley

  1. First, spray the poblano chiles with vegetable oil then roast or broil for about 10-15 minutes each side until they turn bubbly and mostly black. Put them in a plastic bag to sweat, and leave for about 20 minutes. Then peel the outer skin. Take care that they do not break.
  2. Chop the tomatoes. Fry them with the onion, almonds, garlic, raisins, nuts and diced fruit using a little vegetable oil.
  3. Add ground beef, sugar, aromatic herbs, salt and pepper. Cook over medium heat.


  1. Blend all the ingredients together in a food processor or blender.
  2. Adapt the portions to achieve the texture and flavor that you like the most.

To serve

  1. Carefully stuff the chiles with the ground beef
  2. Place one or two chiles on a plate and bathe in the sauce
  3. Adorn with pomegranate seeds and parsley leaves.




Cover photograph by Arturo Sánchez (originally posted to Flickr as chile en nogada) via Wikimedia Commons.

Deborah Buley

Originally from the UK and an avid globetrotter, Deborah has lived in Mexico for nearly 10 years, having honed a successful writing career that specializes in sassy travel, upscale interior design, classy hotels and high-end real estate. Among other projects, she collaborated with a renowned Mexican architect to pen a glossy book about the interior design and architecture of a local villa as well as produced a variety of promotional materials for luxury hotels and elite residences in Mexico.

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