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
– 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
Sauce
– 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
Garnish
– Pomegranate seeds
– Parsley
Instructions
- 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.
- Chop the tomatoes. Fry them with the onion, almonds, garlic, raisins, nuts and diced fruit using a little vegetable oil.
- Add ground beef, sugar, aromatic herbs, salt and pepper. Cook over medium heat.
Sauce
- Blend all the ingredients together in a food processor or blender.
- Adapt the portions to achieve the texture and flavor that you like the most.
To serve
- Carefully stuff the chiles with the ground beef
- Place one or two chiles on a plate and bathe in the sauce
- Adorn with pomegranate seeds and parsley leaves.
Enjoy!
Cover photograph by Arturo Sánchez (originally posted to Flickr as chile en nogada) via Wikimedia Commons.
