Penulis Chiles en nogada is a traditional Mexican dish that consists of poblano chiles stuffed with picadillo (a savory filling made from ground meat, fruits, and spices) and topped with a creamy walnut sauce (nogada).
The dish is typically garnished with pomegranate seeds and fresh parsley, creating a colorful presentation. It is especially popular during Mexico's Independence Day celebrations in September, as its green, white, and red colors represent the Mexican flag.
The combination of flavors—sweet, savory, and creamy—makes it a rich and festive dish. Chiles en nogada has a deep historical and cultural significance in Mexican cuisine. The dish is said to have been created in the city of Puebla in the early 19th century.
According to one popular story, nuns at the Santa Monica Convent invented the dish in 1821 to celebrate the visit of Agustín de Iturbide, the first Emperor of Mexico, after the country gained its independence from Spain.
The colors of the dish were meant to symbolize the new nation’s flag, with green representing independence, white representing religion, and red symbolizing the blood of those who fought for freedom.
The preparation of chiles en nogada is labor-intensive, involving several steps. The poblano chiles are roasted, peeled, and de-seeded before being stuffed with picadillo, which typically includes ingredients like ground beef or pork, dried fruits (such as raisins and plantains), almonds, and spices like cinnamon and cloves.
The nogada sauce, made from walnuts, milk, sugar, and a hint of cinnamon, is poured over the chiles, creating a rich and velvety topping. Finally, the dish is garnished with fresh parsley and pomegranate seeds, which add both flavor and a vibrant touch.
Chiles en nogada is often served as a celebratory dish due to its complexity and the high-quality ingredients involved, making it a staple of Mexican fine dining, especially during national holidays.
Making Chiles en Nogada involves several steps, but the result is a delicious, festive dish. Here’s a recipe to guide you through the process:
Ingredients:
For the chiles and filling
- 6 large poblano chiles
- 1 lb (450 g) ground beef or pork (or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/2 cup almonds, chopped
- 1/4 cup raisins
- 1/4 cup plantains, diced (or use other dried fruits like peaches or apples)
- 1/2 cup of diced potatoes (optional)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cumin (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil or vegetable oil for cooking
For the nogada (walnut sauce)
- 1 1/2 cups walnuts (peeled)
- 1/2 cup milk (or more as needed)
- 1 tablespoon sugar
- 1/4 tsp cinnamon
- Salt to taste
For garnishing
- Fresh parsley, chopped
- Pomegranate seeds (about 1/2 cup)
Instructions:
1. Prepare the chiles
- Roast the poblano chiles over an open flame or under a broiler, turning them until the skin is charred on all sides.
- Place the roasted chiles in a plastic bag or covered bowl and let them steam for about 10 minutes.
- After steaming, peel off the skin, remove the seeds, and carefully slit each chile open, keeping the stem intact. Set aside.
2. Prepare the picadillo filling
- Heat the oil in a large skillet over medium heat.
- Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the ground meat and cook, breaking it up with a spoon until browned. Drain any excess fat.
- Stir in the chopped tomato, raisins, diced plantains (or other fruits), cinnamon, cloves, and cumin. Cook for a few minutes until the tomatoes soften.
- Add the chopped almonds, diced potatoes (if using), and season with salt and pepper. Let the mixture cook for about 5-10 minutes to combine all the flavors.
- Taste and adjust the seasoning if needed. Remove from heat and set aside.
3. Make the nogada sauce
- Soak the walnuts in warm water for about 10 minutes to soften them.
- In a blender, combine the soaked walnuts, milk, sugar, cinnamon, and a pinch of salt. Blend until smooth, adding more milk as needed to achieve a creamy, pourable consistency. Adjust the sweetness and seasoning to your taste.
4. Stuff the chiles
- Carefully stuff each roasted poblano chile with the picadillo filling. Be gentle to avoid tearing the chiles.
5. Assemble the dish
- Place the stuffed chiles on a serving platter.
- Pour the walnut sauce (nogada) generously over each chile.
6. Garnish and serve
- Sprinkle the chiles with chopped fresh parsley and pomegranate seeds for a festive touch.
- Serve immediately, ideally with rice or tortillas on the side.
Tips:
- Making ahead
You can prepare the picadillo filling and nogada sauce ahead of time. The flavors will even improve after a day or two in the fridge.
- Substitute fruits
If plantains are hard to find, you can use other dried fruits like apples, peaches, or pears for a similar texture and sweetness.
- Spicy chiles
If you want a bit of heat, you can use jalapeños or other chili varieties, but traditionally, Chiles en Nogada are made mild with poblano peppers.
Enjoy your Chiles en Nogada, a delicious and colorful dish with a rich combination of sweet, savory, and creamy flavors!
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