Chiles in Walnut Sauce / Chiles en Nogada
Chiles in Walnut Sauce / Chiles en Nogada
Posted on by Chef Lynne - CookWithUs.com
This patriotic Mexican dish is one of my favorites. It is quite impressive with complex flavors, textures, and colors (the red white and green represent the flag of Mexico.) Fresh green poblano peppers add a little heat, the savory filling a bit of sweetness, the white walnut sauce topped with sparkling red pomegranate a delightful citrus crunch. Try it when pomegranates are in season.
Chiles in Walnut Sauce / Chiles en Nogada
Created in 1821 to commemorate Mexican patriotism, this dish incorporates the colors of the Mexican flag. Stuffed poblano peppers topped with red pomegranate seeds, green cilantro leaves, and white walnut sauce.
Prepare Filling
· 8 large poblano chiles, charred, peeled, deveined
· 1/2 lb ground beef
· 1/2 lb. ground pork
· 2 T. pork lard
· 1 C. onion, finely chopped
· 2 cloves garlic, diced
· 1 T. dried ancho chile powder
· 1 t. thyme
· ½ cinnamon stick
· Salt to taste
· 1 lb. peaches or apples peeled and cubed
· 1/3 C. raisins
· 1/3 C. raw almonds, chopped
· 1/4 C. cider vinegar
· 2 t. pilloncillo or brown sugar
In a heavy skillet, melt lard over med. high heat. Add the meat and brown lightly, breaking it up into small pieces. Drain off any fat. Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes. Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes. Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.
To prepare ploblanos: Make a slit in the side of each chile. Remove seeds and membranes by cutting carefully around the crown, leaving the stem intact. Fill chiles. Chiles may be served as is or fried in a relleno batter. Cover chiles with nogado sauce. (Recipe follows)
Nogado Sauce
• 1 C. unsweetened heavy whipping cream or Mexican crema
• ½ cup sour cream, if using whipping cream
• 1 C. shelled walnuts ground in a spice mill or cuisinart
• 2 Tbl. fresh parsley, minced
• 2 Tbl. brandy
• ½ t. ground cinnamon
• Pinch of salt
• Fresh sprigs of cilantro for garnish
• 1/2 C. pomegranate seeds or sliced cherries for garnish
Whip the cream with a whisk until soft peaks form. Fold in the sour cream (if using) ground nuts, parsley, brandy, cinnamon, and salt. After the chile is stuffed and baked spoon sauce over and around each one. Garnish with a sprinkle of pomegranate seeds and cilantro.
Makes 2 cups
Vegan Chiles en Nogada | Traditional Mexican Dish ???????? | EATogether
Happy Mexican Independence Day! ???????? For this special occasion we're taking a traditional Mexican dish and making it vegan. Chile en Nogada is a stuffed poblano pepper and covered in a walnut sauce. The filling is usually ground meat, dried fruit, almonds, pine nuts, peaches, and apples, and the sauce usually involves some kind of cheese.
Our filling is made with black beluga lentils, peaches, apple, raisins, almonds, plantains, and more. It’s seasoned with tomato sauce and an irresistible nogada sauce made with peeled walnuts, agave syrup, and a splash of sherry.
FULL RECIPE HERE:
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Making Chiles En Nogada from scratch
How do you prepare Mexico's most patriotic dish? Chiles en Nogada are a lot of work, but worth it. Mérida author and educator Joanna van der Gracht de Rosado explains. Thanks to Linda Lindholm and Rosana May for their gracious assistance.
Read and print out the recipe here:
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Chiles en Nogada
Chiles en Nogada: a stuffed poblano pepper smothered in a walnut cream sauce and topped with pomegranate seeds.
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
*Note: After stuffing the peppers, warm in the oven if you desire warmer peppers.
Stuffing:
1 pound ground beef
2 tomatoes
1 plantain
1 apple
1 peach
1/2 onion
2 large garlic cloves
1/2 cup olives
1/2 cup almonds (without skin)
1/3 cup pine nuts
1/4 cup raisins
2 cloves (ground)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
handful of parsley
pomegranate seeds
salt and pepper to taste
Sauce:
4oz cream cheese (half package)
1/2 cup mexican sour cream
3/4 cup nut of choice (pecans, almonds, or walnuts)
pinch of sugar
salt to taste
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Walnut Chili Recipe
Walnut Chili Recipe #easyrecipes #walnut #cauliflower #vegan #plantbasedrecipes #homerecipes #reelsrecipe #foodvibes #
Happy National Chili Day! #nationalchiliday
So I decided to do an E-Book focused on using Walnuts & Cauliflower as plant-based meat. Sounds fun?!
Check out this easy Walnut Chili Recipe.
Ingredients:
1 - 1 1/2 chili seasoning packets (Chili mix)
12 oz can diced tomatoes
2 cups vegetable broth
½ cup onion, diced
1 jalapeño, diced (or more, if you like it spicy)
2 cups walnuts
½ cup cauliflower, chopped enough to fit into food processor
1 Tbsp chili oil or olive oil
12 oz tomato paste
1 cup of corn
2 tsp minced garlic
2 x 15.5 oz cans kidney beans
1. Add walnuts & cauliflower to a food processor and pulse for 20 -30 seconds (No need to soak the walnuts)
2. Sauté onions & garlic in chili oil
3. Add walnut & cauliflower crumbles to pan and cook until the crumbles are browned
4. Add 4 Tbsp tomato paste, 1/4 cup vegetable broth, and half of the chili seasoning packet to pan. Cook on medium for 5 minutes. Mix well and place to the side
5. In a large pot, combine the remaining tomato paste, diced tomatoes, kidney beans, corn, jalapeño, and vegetable broth. Cook on medium for 5 minutes
6. Add your crumbles and cook for 5 more minutes or until warm throughout
7. Enjoy with your favorite chili toppings
#nationalchiliday #turnipvegan #chilli #homemade #easyrecipes #walnut #cauliflower #vegan #plantbasedrecipes #homerecipes #reelsrecipe #foodvibes #checkthevibes #hiphopvibes #reelsinstagram #reelsvideo #blackcreators #chilivibes #vibes #vibez #90svibes