Nogada Chiles
September is the month when Mexico commemorates it’s independence to start the festivities I’m sharing with you a dear recipe from my Aunt Marcela. This is an original from Puebla, the home of the Nogada Chiles and a family tradition of hers and her mom as they were used to prepare this delicacy every year to enjoy together as a family.
Nogada Chiles are a legendary tradition and historians say this was a dish served only on very special celebrations and believe the nuns of the convent of Santa Monica, Puebla are the creators of this recipe which was first served to Agustin de Iturbide, emperor of Mexico and creator of the Mexican flag; the nuns’ inspiration behind this dish were the colors of the Mexican flag: green, white and red along with the local produce available in the state.
Nowadays Nogada Chiles are a staple of the traditional Mexican cuisine nonetheless a delicacy to the palate and only available in Mexico for the months of September through November.
INGREDIENTS
- 12 poblano chiles
- 5 peaches
- 5 pears
- 5 apples
- 1 cup chopped acitrón (candied bisnaga fruit, if not found replace with candied pineapple)
- 1 thick pineapple slice
- 1 big plantain
- 1/2 cup of raisins
- 1 cup chopped almonds
- 4 tomatoes
- 1 cup of chopped onion
- 1 half cup chopped parsley
- 6 chopped garlic cloves
- 1 pound of ground beef
- 1 pound of ground pork
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 cup of pomegranate seeds
- Parsley leafs to decorate
- 2 cups of deep frying oil (peanut, sunflower or canola)
For the batter:
- 8 eggs
- 1 cup flour
- 1/2 teaspoon of ground white pepper
For the Nogada sauce:
- 3 cups fresh walnuts
- 1 teaspoon sugar
- 1/2 teaspoon of nutmeg
- 1 pinch of salt
- 3 tablespoons dry sherry
- 3 cups Mexican style sour cream
- 1/2 teaspoon ground cinnamon
How to prepare the “nogada sauce”: Place all the ingredients in the blender until getting a smooth, thick sauce. Soak walnuts overnight in milk for better results.
Preparation time: 2 hours, serves 12 people. Approximate cost $4.50 per person. You will need a mixer, 2 frying pans, 2 bowls, spoons, roasting pan. You can prepare a day in advance, this dish is laborious but it is worth it, believe me.
Roast the chiles in a roasting pan or a “comalito”, when ready place them in a plastic bag for ten minutes to allow them to sweat, this process helps the next step which is peeling and scraping out the seeds, just do it gently to keep the chilies intact for stuffing.
Finely chop all the fruit, almonds, tomato, onion, parsley and garlic. Fry the onion, tomato, garlic and meat in a frying pan, add the fruit, almonds, parsley, cinnamon, pepper, sugar and a bit of salt. Let it cook until juices reduce this will be the stuffing to use for the chiles.
Stuff the chiles by spooning the prepared meat into each chile. Place flour on a plate or in a shallow dish, season with white pepper coat each chile on the flour prior submerging in the batter.
For the batter beat the egg yolks in a bowl until they are pale and thick, in a separate bowl whisk the whites until they form soft peaks, you can use an an electric mixer if desired. When ready fold in the yolks, a little at a time. Take each chile and submerge in the batter, cover well.
In a frying pan have ready hot oil for deep-fry around 350°F, fry the chiles until golden, let them rest on paper towels to remove excess oil and set aside.
To serve, place one chile in a nice dish, cover it with “nogada sauce”, decorate with pomegranate seeds and some parsley leafs.
Enjoy this dish with your family and friends and surprise them with this unique and flavorful dish worthy of presidents and emperors!
This post is also available in: Spanish
Que delicia este es uno de mis platillos favoritos muchas gracias por compartirlo se ven deliciosos.
Hola Sandra, esta receta es muy especial pues es original de mi Tia Marcela a quien quiero tanto. Gracias por tu visita y comentario!
No te voy a mentir…suena complicada ya que tiene muchisimos infredientes, pero la verdad que acabo de llegar de mexico y tanto mi esposo y yo , llegamos enamorados de la gente, de el pais, de la cultura y de la comida!!! asi que tendre que anotar todo e intentarlo!! gracias x compartir!!
La receta como cualquier receta tradicional es compleja y si tiene muchos ingredientes pero el resultado vale la pena, no por nada es digna de emperadores. Esta receta se sugiere se haga en partes y con varios dias de antelacion para poder disfrutar con la familia. Saludos y gracias por el carino que profesas a mi pais!
Hola
Gracias por compartir esta receta tan especial. Esto lo hare para una ocasion especial.
Ya puedo saborearlo. ahummm.
Que rico!!!!!
Hola Mar, gracias por tus comentarios si haces esta receta de mi tia avisame que tal te parecio, un abrazo!
Wow!!!
Bien creo que para no estropear este platillo que se ve muy rico e interesante me voy a Puebla a comerlo como Dios manda!
Cualquier pretexto para viajar es bueno, saludos!
Se ven buenisimos! Nunca los he probado pero esta foto me ha dejado con ganas de salir corriendo para la cocina a preparar la receta.
Me encanta saber que es la temporada perfecta para comerlos.
Saludos!
Gracias Cristina, saludos!
Que hambre me dio y ya son casi las 11 de la noche jejeje
Hola Mariyol, gracias por visitar mi sitio, saludos!
Qué delicia! Se ve riquísimo! Por los ingredientes que la receta lleva me imagino el festin de sabores! Qué viva la tia Marcela!
Estoy de acuerdo contigo, que viva la tia Marcela, saludos!
Adriana que buena se ve la receta aunque como Peruana es raro, pero no me gusta la comida picante pero por los demás ingredientes creo que esta súper yummy este platillo, tengo que prepararla! Muchas Gracias por darnos tan ricas opciones!
Namaste!
http://www.mamiholisticaygenial.com
Gracias Yissele por tu visita y comentarios, saludos!
Soy una fan #1 de la buena comida mexicana! Esta recta se ve con mucho sabor y muy autentica!
I’ve always wanted to try chiles en nogada Have been to Mexico and always miss trying them, never there are the right time. This recipe sounds and looks delicious but does sound like a lot of work. Would love to give this a shot. That nogada sauce sounds like it would be delicious to for using on other things like fish. Thanks so much for sharing this very special recipe with us Adriana.
Nogada Chiles are laborious but delicious, that nogada sauce for chicken or fish great idea Paula, thanks for stopping by and for your support!