Skip to content
Pay in 4 interest-free installments! We Ship Worldwide!
Pay in 4 interest-free installments! We Ship Worldwide!

Country

Chiles en Nogada: A Festive Symphony of Mexican Flavors

Chiles en Nogada: A Festive Symphony of Mexican Flavors

Ingredients:

  • 6 fresh poblano peppers
    (Look for firm, large poblano peppers as they will be stuffed with the filling.)
  • 500g ground beef or pork
    (You can choose beef or pork depending on your preference, or even mix both for a richer flavor.)
  • 2 ripe peaches, diced
    (Peel and dice the peaches. These will add a sweet and juicy touch to the filling.)
  • 2 apples, diced
    (Green apples work best for a slightly tart contrast. Peel and dice them.)
  • 50g chopped almonds
    (These will provide a crunchy texture to balance the softness of the fruit and meat.)
  • 1 cup walnuts
    (This is for the nogada sauce, traditionally made from ground walnuts to create a rich, creamy sauce.)
  • 1 cup heavy cream
    (The heavy cream is blended with the walnuts to make the signature nogada sauce.)
  • Pomegranate seeds for garnish
    (Fresh pomegranate seeds add a burst of color and a sweet-tart flavor on top of the dish.)
Step 1: Roast and Peel the Poblano Peppers

Step 1: Roast and Peel the Poblano Peppers

Roast the poblano peppers over an open flame or under a broiler, turning them occasionally until their skin is charred and blistered on all sides. Once done, place the peppers in a plastic bag or cover them with a kitchen towel to allow them to sweat for about 10 minutes. This makes the skin easier to peel off. After peeling, make a small incision lengthwise in each pepper and carefully remove the seeds, trying not to tear the flesh.

Step 2: Prepare the Filling

Step 2: Prepare the Filling

In a pan over medium heat, cook the ground beef or pork until browned. Once cooked, drain any excess fat and then add the diced peaches, apples, and chopped almonds. Stir well and allow the mixture to cook together for about 5-10 minutes, letting the flavors meld. Once the mixture is fragrant and the fruit has softened slightly, set it aside to cool. After it cools down, carefully stuff each poblano pepper with the filling, being sure not to overfill.

Step 3: Prepare the Nogada Sauce

Step 3: Prepare the Nogada Sauce

In a CEMCUI Molcajete, grind the walnuts until they form a smooth paste. Gradually add the heavy cream while continuing to grind, creating a rich and creamy nogada sauce. The molcajete will help release the oils from the walnuts, enhancing the flavor and texture of the sauce. You can add a small amount of milk or water if the sauce is too thick. Season with a pinch of salt to taste.

Step 4: Serve the Chiles en Nogada

Place the stuffed poblano peppers on a serving plate. Generously pour the walnut sauce (nogada) over the top of each pepper, covering them completely. Finally, garnish with a sprinkle of fresh pomegranate seeds to add a pop of color and sweetness to the dish. You can also add a few sprigs of parsley for extra freshness if desired