• Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle
  • YouTube - White Circle
  • Pinterest - White Circle

© 2017 by ChefMartin.net
Professional Culinary Entertainment Services (PCES)
All Rights Reserved

Please reload

Please reload

Please reload

Chiles en Nogada

 

Servings: 6 to 8 peppers

 

The name comes from the Spanish word for the Walnut tree- Nogal

This dish traditionally is served at room temperature with cold cream walnut sauce, a “sweet spicy” pepper filled with meat, fruit, nuts, simply a delicious dish that is hard to find in restaurants due to the time it takes to prepare and the wide selection of ingredients, but if you like to venture into making this dish at home, you will fall in love and you will agree with me that it is worth all the time and effort invested to make these amazing Mexican stuffed peppers.

Ingredients:

 

8-6 very large (about 2 pounds) fresh Poblano chiles

 

Fruit Stuffing

1 pound ground pork shoulder

1 pound of ground beef

4 large garlic cloves, peeled and finely chopped

1 small white onion, diced

1 ½ cup of tomato sauce

3 1/2 tablespoons vegetable oil

2 generous tablespoons raisins

2 generous tablespoons dried mango

1 cup of candied Biznaga cactus or Citron, cut into 1/4inch dice

1 small pear, peeled, cored and cut into 1/4inch dice

1 small Jonathan or McIntosh apple, peeled, cored and cut into 1/4 inch dice

2 medium fresh peaches (or extra pears or apples), peeled, pitted and cut into 1/4inch dice 1 ripe, medium small tomato, seeded and roughly chopped

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon cinnamon, preferable freshly ground Mexican canela

Salt, about 1 generous teaspoon

1/3 cup (about 1 3/4 ounces) slivered blanched almonds

1 ripe, mediumsize plantain, peeled and cut into 1/4inch dice

 

 

Walnut Sauce

1½ cup of walnuts

1 to 1 1/2 cups milk

1 slice firm white bread, crusts removed

1 tablespoon sugar

Salt, about 1/4 generous teaspoon

1 teaspoon dry sherry

1/4 teaspoon ground cinnamon, preferable freshly ground Mexican Canela

1/2 cup heavy (whipping) cream or Mexican Crema

 

Garnish

1 pomegranate

8 sprigs flat leaf parsley

 

 

 

Instructions:

Cook and shred the meat.

Place oil in a pan and bring it to a medium heat, add ½ of the onion and garlic and cook to a translucent stage. Follow with the beef and pork, add salt and cook until is done, about 12 minutes, turn off and set to the side.

Roast the chiles. The open flame method: Place chiles directly over the gas flame or on a medium hot charcoal or gas grill. Roast, turning occasionally, until blistered and blackened on all sides but not soft, about 5 minutes. The broiler method: Lay chiles on a baking sheet set about 4 inches below a preheated broiler. Roast, turning occasionally until blistered and blackened on all sides but not soft, about 10 minutes. Peel the charred skin off the chiles and rinse them if necessary. Make a long slit in the side of each chile and carefully remove the seeds and veins.

 

The stuffing

Before you start cooking, complete all the initial peeling, coring, chopping and so forth of the stuffing ingredients (a little oxidizing of the apples and pears won’t spoil the appearance of the dish.)

Heat 1 1/2 tablespoons of the oil in a very large (12 inch) skillet over medium high. When quite hot, add the remaining half of the onion and meat in a thin layer and cook, stirring frequently, until the mixture is lightly browned, 8 to 10 minutes. Drain off any excess fat. Add the tomato sauce and let it simmer for few minutes.

Stir in the raisins, candied fruit, pear, apple, peach, the tomato, herbs and cinnamon. mix well, reduce the heat to medium low, cover the skillet and simmer until the appl