How to make chiles in nogada
Chiles en nogada are a typical dish of the cuisine of the state of Puebla, in Mexico.
Although this recipe corresponds to one of the most gourmet dishes of Mexican gastronomy, strangely, it is not so internationally known, unlike other preparations such as tacos , guacamole or refried beans.
Recipe of chiles en nogada
The preparation of this dish , in Mexico, it is concentrated on the months of the local production of pomegranate: mainly August and September.
The pomegranate is essential to decorate the chiles, already covered with white nogada sauce, or walnut sauce , creamy and thick.
Preparation of the nogada
- The nogada or salsa has many ingredients, but it is easy to prepare. What we will do is use a blender, to mix the contents of the rest of the nuts (already peeled and chopped into pieces), the cream of milk, the goat cheese, the cream cheese, a touch of cinnamon powder, a touch of salt, one sugar and one pepper.
- Mix the sauce until you get a uniform texture Try and if necessary, correct the seasoning.
Preparation of chili peppers
- Let's grill the chiles to remove the skin.If you do this last, you will see how they blister or blacken a bit. This is normal.
- We will rotate each chili over the heat, until the skin is cooked evenly, over its entire surface.
- Then, we will save the chiles inside a closed plastic bag, for just over five minutes. This will make them sweat and help us remove their skin very easily.
- Once Take the chiles out, remove the skin. If necessary, you can pass them under a stream of water.
- With a Sharp knife, make a side opening from top to bottom, in each chili. Carefully remove the seeds with the knife.
- Reserve the chillies momentarily for washing the parsley and peel the pomegranates.
- Then, separate the leaves of the parsley and if you want it, chop finely.
- Fill each chili with a part of the stew previously prepared . Arrange each one on the plate where you are going to serve it, and bathe with the sauce.
- Decorate with grains of pomegranates and with parsley.
Tips for the preparation of chiles en nogada
- Normally, chiles en nogada are served at the time, or at room temperature. However, you can also heat the ingredients to serve them according to your preference. In the case of the ingredients of the nogada, you can remove the dairy products in advance from the refrigerator, so that they are not so cold when making the sauce.
- Some people prefer to remove the skin from the tomatoes. This depends on the taste of each chef.
- Formerly, the acizrón de biznaga was used frequently for the recipe of chili en nogada. However, for ecological reasons, now its consumption is forbidden.
- Some people add some spices such as cinnamon, nutmeg or ground cloves to the filling. If you like spicy flavors, you can do it and the result will be very good for you. Just make sure you add a pinch of each spice, stir the stew, try it, and if you wish, add more. It is better to go little by little, than to make mistakes with the quantities.
- There are also those who add a pinch of cinnamon in the sauce or nogada. Clearly, the recipe for chiles en nogada has become a sort of "author preparation", where each chef adds his personal touch.
- I prefer to prepare the chiles en nogada without coating them or coating them. However, chiles en nogada capeados are also very common. If you want to prepare them in this way, you can use the same procedure that we explained in our recipe for stuffed chilies. I recommend using wooden chopsticks to temporarily close each chili and that the filling is not salted. It is also advisable to bathe the head and the lower tip with hot oil, so that they are cooked just like the rest of the surface, when they are covered.
- If you want a more liquid sauce, you can incorporate half a cup of evaporated milk to the preparation.
- Optionally, you can also reserve some nuts for decoration.
- Some people use wine to complement the preparation of chiles en nogada.