Chiles en nogada mexican stuffed poblano peppers in walnut sauce –Are you ready to explore a dish that’s not just a feast for the taste buds but also a visual delight? Chiles en Nogada is a traditional Mexican recipe that beautifully combines vibrant colors with rich flavors. This seasonal dish features roasted poblano peppers stuffed with a savory picadillo and drenched in a creamy walnut sauce. Let’s dive into the culinary magic!
Chiles en Nogada
This stunning dish is perfect for a festive occasion or simply to impress your family and friends. The harmonious blend of fresh ingredients makes it not only a treat for the palate but also a nutritious option. Here’s how to prepare this mouthwatering recipe.
Ingredients
To create your own Chiles en Nogada, gather the following ingredients:
- 6 large poblano peppers
- 1 lb ground beef or pork (or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 cup diced fruits (such as peaches, apples, and pears)
- ½ cup slivered almonds
- ¼ cup raisins
- 1 tsp cinnamon
- 1 tsp allspice
- Salt and pepper to taste
- 2 cups walnuts (for the nogada sauce)
- ½ cup milk (or cream, for a richer sauce)
- 1 tbsp sugar (optional, to taste)
- Pomegranate seeds (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Follow these steps to prepare your Chiles en Nogada:
- Start by roasting the poblano peppers over an open flame or under a broiler until their skins are blistered. Then, place them in a plastic bag to steam for about 10 minutes. This will make peeling the skins easier.
- Once cooled, peel the peppers and carefully make a slit on one side, removing the seeds without tearing them.
- In a skillet, heat some oil over medium heat. Sauté the onions and garlic until softened, then add the ground meat, cooking until browned.
- Stir in the diced tomatoes, fruits, almonds, raisins, and spices. Cook for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Stuff each poblano pepper with the meat mixture, being careful not to overfill.
- For the nogada sauce, blend the walnuts, milk, and sugar until smooth. Adjust seasoning as needed.
- To serve, place the stuffed peppers on a plate, drizzle the nogada sauce over them, and sprinkle garnishes of pomegranate seeds and parsley for a burst of color.
Your Chiles en Nogada is now ready to be enjoyed! This dish is sure to make any gathering memorable. Bon appétit!
