How to Make Chiles en Nogada: A Step-by-Step Guide

Chiles en Nogada is a traditional Mexican dish celebrated for its rich flavors and vibrant presentation. Originating from the state of Puebla, this dish combines stuffed poblano peppers with a creamy walnut sauce, garnished with pomegranate seeds and parsley. Perfect for festive occasions, Chiles en Nogada is a culinary delight that showcases the essence of Mexican cuisine. Here’s a step-by-step guide to making this iconic dish.

Ingredients

For the Filling:

  • 6 large poblano peppers
  • 1 lb ground beef or pork
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 apple, peeled and diced
  • 1 peach, peeled and diced
  • 1 pear, peeled and diced
  • 1/2 cup raisins
  • 1/4 cup almonds, chopped
  • 1/4 cup pine nuts
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

For the Nogada Sauce:

  • 1 cup walnuts, soaked in water overnight
  • 1/2 cup milk
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup fresh cheese (queso fresco), crumbled
  • 1 tablespoon sugar
  • Salt to taste

For Garnish:

  • 1/2 cup pomegranate seeds
  • Fresh parsley, chopped

Instructions

Step 1: Prepare the Poblano Peppers

  1. Roast the Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Roast until the skin is charred and blistered on all sides.
  2. Steam the Peppers: Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. This makes it easier to peel off the skin.
  3. Peel and Clean: Carefully peel off the charred skin. Make a small slit along one side of each pepper and remove the seeds and membranes, being careful not to tear the peppers.

Step 2: Make the Filling

  1. Cook the Meat: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until translucent. Add the ground meat and cook until browned.
  2. Add Fruits and Nuts: Stir in the chopped tomatoes, apple, peach, pear, raisins, almonds, and pine nuts. Season with cinnamon, salt, and pepper. Cook for an additional 10 minutes, allowing the flavors to meld together.

Step 3: Prepare the Nogada Sauce

  1. Blend the Walnuts: Drain the soaked walnuts and place them in a blender. Add the milk, Mexican crema, crumbled fresh cheese, and sugar.
  2. Season and Blend: Blend until you have a smooth, creamy sauce. Taste and adjust seasoning with salt as needed.

Step 4: Assemble the Dish

  1. Stuff the Peppers: Carefully stuff each prepared poblano pepper with the meat and fruit filling.
  2. Plate the Peppers: Place the stuffed peppers on a serving platter.

Step 5: Finish with Sauce and Garnish

  1. Add the Nogada Sauce: Generously pour the creamy walnut sauce over the stuffed peppers.
  2. Garnish: Sprinkle pomegranate seeds and chopped parsley over the top for a burst of color and flavor.

Serving Suggestions

Chiles en Nogada is best served at room temperature, allowing the flavors to fully develop. This dish pairs wonderfully with a side of Mexican rice and a refreshing agua fresca. Enjoy this festive and flavorful meal that embodies the spirit of Mexican culinary tradition.

Tips for Success

  • Roasting Peppers: Ensure the peppers are evenly roasted for easy peeling.
  • Balancing Flavors: Taste the filling and sauce as you go, adjusting seasoning to achieve a perfect balance of sweet and savory.
  • Presentation: For a beautiful presentation, arrange the peppers neatly and garnish generously with pomegranate seeds and parsley.

With this step-by-step guide, you can recreate the magic of Chiles en Nogada in your own kitchen. Celebrate the rich heritage of Mexican cuisine with this delicious and visually stunning dish. Enjoy!