It chiles en nogada are part of the most select and representative dishes of the Mexican gastronomy, The favorite in national festivities! Its flavor delights even the most demanding palates due to its subtle contrast between sweet and salty, while its presentation captivates, as it evokes the national identity through the colors of the Mexican flag.
Although there is no official story that explains the history of chiles en nogada, the most widespread version says that they arose in a convent in Puebla, the product of the culinary creativity of some Augustinian nuns, who, to celebrate the signing of independence with the Córdoba treaties, created the chiles en nogada recipe.
And although there are many versions of this recipe, in oneHOWTO we show you how to make chiles en nogada step by step with the original recipe from Puebla, the traditional preparation that includes the weathered. Read on and discover all the steps!
10 diners
1 hour
Medium difficulty
Ingredients:
Steps to follow:
1
Soak the walnuts and almonds in very hot water. Let them sit for 10-20 minutes. Thus, you can easily remove them the skin. This step is very important to make chiles en nogada, since the skin makes the nogada bitter.
2
Once the nuts have been peeled, on the one hand, submerge the walnuts in cold milk, and on the other hand, the almonds in cold water. This way you prevent them from rusting and you get a very white nogada. Reserve to prepare the sauce later.
3
Crush the spices: cinnamon, pepper and cloves. Grind them in the molcajete or in a mortar until they are turned into a powder. It is better to grind the spices when using them, as this enhances their flavor and aroma.
4
Roast the tomatoes. You can do it in two ways, the first is to put them directly on the stove and grill them, removing them just when the skin shows a black crust. The second option would be to use a frying pan or a comal, place a piece of aluminum foil on it, put the tomatoes on top, and wait until the same thing happens as on the stove.
5
Let the tomatoes cool. When you can handle them, peel them.
6
Put the tomatoes in the blender. Grind them and reserve.
7
Heat a skillet or casserole. Once ready, pour a splash of oil and wait until it is hot.
8
Fry 2 garlic in the pan. Wait until they are golden brown and remove them. The idea is to impregnate the oil with the flavor of garlic. Avoid burning or they will give a bitter touch in the preparation.
9
Chop the rest of the garlic and onion finely and sauté until onion is translucent.
10
Add the beef and pork. Mix everything very well and wait until the meats are cooked. From now on, stir the preparation constantly. Cook over low heat.
eleven
Pour in the tomato sauce. While you add it, pass it through a strainer, this way you eliminate the seeds and reduce the acidity of the stew.
12
Add the spices, sugar and salt. Mix everything very well until it is completely unified.
13
Add the raisins and the acitrón. Cut the raisins ahead of time.
14
Peel and cut the fruits into cubes. Do it just before using them, as they must be very fresh. While doing this step, never neglect the stew of the chiles en nogada and continue stirring it whenever you can.
fifteen
Incorporate the fruit cubes into the stew. By this time, much of the tomato and meat liquid will have been consumed.
16
Also add the pine nuts, the chopped almonds, and the sherry. Stir constantly for 1 hour or until the stew is done. You will know that it is at its point when the fruit is tender and the juices that release them have dried.
17
Taste the preparation. This way you will check that the fruit is cooked and the seasoning has salt to your liking. If so, remove the stew from the heat and let it cool completely.
18
Roast the chiles. You can apply either of the two techniques that we recommend for tomatoes. Of course, in case you choose to use the comal, do not put the aluminum foil on it.
19
Sweat them. Put them in a plastic bag, for exactly a minute and a half. Do not leave them any longer, as they will continue to cook and acquire a too soft consistency. You need them to be firm to peel them easily.
twenty
Peel the chiles. Do it as soon as they reach a tolerable temperature that allows you to manipulate them. Never wash them, as you subtract flavor and texture. Once peeled, let them cool completely.
twenty-one
Remove the seeds. Take a chili, make a small incision near the tail (trunk), helping you with a knife. Then, insert a teaspoon through the hole, scrape a little the part where the seeds are, collect as many as you can, and take them out. Repeat this procedure until all of them are removed. If you consider it necessary to put your fingers in to complete the job, do it very carefully, as the idea is not to open the hole more than necessary.
22
Dry the chiles with absorbent paper. It is important that you carry out this step, because the chilies sweat and if they are wet, it will not adhere well when it is time to add the flour.
23
Fill them out. Using a small spoon, deposit part of the reserved stew. Then, put the spoon aside and help yourself with a finger, push the stew to the bottom. Repeat until finished with all the stuffed peppers.
24
Flour the stuffed chiles. Add flour to a plate and carefully pass the chiles there. Permeate each one completely.
25
Prepare the mixture to coat the chiles. Take the eggs out of the fridge 30 minutes before using them. Separate the whites from the yolks. Add the salt and cream of tartar to the egg whites. Beat with some electric or manual balloon rods until you get the point of snow.
Then, add the yolks one by one, beating each yolk until it is completely integrated. Some weathered recipes already include flour; if you want to do it like this, remove the previous step and add 1 heaping tablespoon of flour. Mix it by applying enveloping motions with a silicone spatula.
26
Coat the chiles. Grab them by the tail (trunk) and dip them in the weathered mixture. They must be showered everywhere.
27
Prepare a frying pan with oil. Heat it first and then add the oil. After a while, check its temperature by dipping one end of a skewer. If it bubbles a lot around it, it is already hot. Never heat the oil until it is smoking.
28
Place the chiles one by one in the pan. Use a spoon to dip the chili on the top with the oil, while it browns on the other side, so it will cook a little on the top and you can turn it more easily. Once it’s browned underneath, carefully flip it over to complete the process.
29
Put the chiles on a plate covered with absorbent paper to remove excess fat. Double layer paper to optimize absorption.
30
Prepare the nogada. Put the almonds, walnuts and ¾ cup of the milk from the last soaking in the blender. Blend them well before adding the rest of the ingredients. Do not add the salt yet, as it will darken the nogada.
31
Remove the seeds from the grenadine. Cut the fruit in half and open it. Take one of the parts, hold it with one hand, and put it facing downward. Then with the other hand, hit the shell with a wooden spoon, until the seeds fall. Have a bowl underneath, and remove any white debris you see.
32
Before adding the nogada, add the salt (remember: we leave it last so as not to darken the sauce). Put the stuffed chili on a plate, bathe it with the nogada, sprinkle the pomegranate seeds, a little parsley, and enjoy! You already know how to make chiles en nogada For any big event, celebration or special meal, don’t forget to tell us how they turned out!
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Advice
- You can replace the tomato with tomato paste.
- If, when opening a chili, the hole is too big, close it with wooden toothpicks.
- Accompanying drinks: white, sweet or fruity wines, as well as cava, champagne or even a rosé wine.
- Capeado is a coating technique widely used in Mexican food.