Mexican
Chiles en Nogada
Stuffed Peppers in Nut Cream Sauce
Chiles en nogada, a beloved Mexican masterpiece, boasts a symphony of flavors within its two distinct elements.
- Peppers stuffed with Mexican picadillo
- Creamy nogada nut sauce.
Chiles en Nogada Spice Blend
Cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili
Part 1: Peppers Stuffed with Picadillo
The core of this dish lies in the delectable and easily prepared stuffed peppers. You can opt for traditional poblano peppers, or for added convenience, use green bell peppers as your canvas. These peppers are swiftly filled with a savory mixture of ground meat, gently simmered in a rich blend of tomato puree and fragrant broth. To elevate it to the level of a Mexican picadillo, introduce a delightful combination of stone fruits, with the option to include plantains for a touch of sweetness, and add another layer of complexity by incorporating golden raisins and a different dried fruit, such as succulent pineapple or fragrant apricot.
Apple, pear, and peach, one each is recommended, but just apples are fine too.
Plantain is optional, if you want to make it as authentic as possible.
Raisin is an important part, but you are free to skip them, or substitute with other dried fruits.
It’s best if this second dried fruit is a bit sour, for instance, lemon or pineapple.
Part 2: Nogada - Creamy Nut Sauce
The second element of this culinary masterpiece is the luscious nogada sauce. Walnuts, simply blended with cream cheese and milk, create a velvety symphony of texture and flavor that is generously drizzled over the deliciously stuffed peppers. To add a regal touch, we recommend the traditional garnish of vibrant pomegranate seeds and finely chopped parsley, bringing a burst of color and freshness to this exquisite creation.
Mexican Chiles en Nogada
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
Ingredients
Peppers & Assemble & Serve
- 3 large green bell peppers [1]
- oil
- salt & pepper
- 1-2 cups pomegranate seeds (optional) *
- 1 cup chopped parsley (optional) *
- 3 cups cooked rice or quinoa (as a side)
Nogada
- 4.5 oz walnuts [2] soak for 15 minutes
- 1/2 cup (goat) cream cheese [3]
- 1/2-1 cup (any) milk [4]
Picadillo
- 1 lb ground meat [5]
- 3 apples [6] cored and diced
- 1 cup tomato puree
- 1-2 cups (any) broth
- 3 oz raisins [7]
Chiles en Nogada Culinary Spice Kit
- 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili
Instructions
Peppers
- On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
- Let them cool. Peel them.
- Cut them lengthwise into halves. Remove stem & seeds.
Nogada
- In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
- Add a little milk until the sauce is pourable but not running.
Picadillo
- In a large PAN, heat 2 tbsp oil over medium heat.
- Stir-fry meat until browned.
- Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
- Cover. Cook over medium-low heat until apples are almost tender.
- Add raisins. Season with salt & pepper to taste.
- Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.
Assemble & Serve
- Place the pepper halves on PLATES and fill with picadillo.
- Pour nogada sauce on top.
- Optionally, sprinkle with pomegranate seeds and parsley.
- Serve with a side of rice or quinoa.
- Enjoy!
Notes
[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
* Recommended for an authentic version.
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Mexican Chiles en Nogada
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
Ingredients
Peppers & Assemble & Serve
- 3 large green bell peppers [1]
- oil
- salt & pepper
- 1-2 cups pomegranate seeds (optional) *
- 1 cup chopped parsley (optional) *
- 3 cups cooked rice or quinoa (as a side)
Nogada
- 4.5 oz walnuts [2] soak for 15 minutes
- 1/2 cup (goat) cream cheese [3]
- 1/2-1 cup (any) milk [4]
Picadillo
- 1 lb ground meat [5]
- 3 apples [6] cored and diced
- 1 cup tomato puree
- 1-2 cups (any) broth
- 3 oz raisins [7]
Chiles en Nogada Culinary Spice Kit
- 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili
Instructions
Peppers
- On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
- Let them cool. Peel them.
- Cut them lengthwise into halves. Remove stem & seeds.
Nogada
- In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
- Add a little milk until the sauce is pourable but not running.
Picadillo
- In a large PAN, heat 2 tbsp oil over medium heat.
- Stir-fry meat until browned.
- Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
- Cover. Cook over medium-low heat until apples are almost tender.
- Add raisins. Season with salt & pepper to taste.
- Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.
Assemble & Serve
- Place the pepper halves on PLATES and fill with picadillo.
- Pour nogada sauce on top.
- Optionally, sprinkle with pomegranate seeds and parsley.
- Serve with a side of rice or quinoa.
- Enjoy!
Notes
[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
* Recommended for an authentic version.