Traditional Chiles en Nogada
Chiles en nogada is an emblematic dish of Mexican cuisine, originating from Puebla. This recipe, as my mother taught me on my ranch in Jalisco, stands out for its balance of sweet and savory flavors, with a touch of freshness from the pomegranate. The nogada, made with walnut from Castilla, is key to achieving a creamy and delicious result. Preparing this dish is a family tradition that celebrates Mexico's independence with its patriotic colors.
Shared by The kitchen of Abuela Rosa with the community.Ready to cook, save, and share from your family cookbook.
Prep
45 min
Cook
60 min
Total
105 min
Yield
6 servings
Origin
MX · Jalisco
Ingredients
- Poblano chile· medium size6 piece
- Ground beef· can be half pork250 g
- White onion· finely chopped1 piece
- Garlic· chopped2 clove
- Round tomato (beefsteak)· peeled and chopped2 piece
- Walnuts· peeled150 g
- Mexican cream· thick cream250 ml
- Pomegranate· de-seeded1 piece
- White sugar· to taste2 tablespoon
- Saltto taste
- Black pepperto taste
Method
- 01
Roast the poblano chiles over the fire until the skin is black. Place them in a plastic bag to sweat and then peel them.
- 02
In a skillet, sauté the white onion and garlic until translucent. Add the ground meat and cook until browned.
- 03
Add the chopped tomatoes to the skillet and cook for 10 minutes. Season with salt and pepper to taste.
- 04
For the nogada, blend the walnut from Castilla with the cream and sugar in the blender until smooth.
- 05
Fill the chiles with the meat and tomato mixture. Pour the nogada over them and garnish with pomegranate.
- 06
Serve the chiles en nogada at room temperature or slightly warm.
Chef tips
- You can substitute ground beef with pork or make a mix of both.
- Roast the chiles on a griddle for a more authentic flavor.
- The nogada should be thick but not too much; adjust the cream if necessary.
Classifications
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