The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez
It's story hour this week on Sweet Heat! Join Rick on this journey to make Chiles en Nogada, a delicacy served to celebrate Mexican Independence Day. Charred poblano chiles are stuffed with a picadillo made from ground pork with diced plantains, pears, apples, onions, and tomatoes. It’s topped with a deliciously rich nogada sauce using crema natural and earthy walnuts. GET THE RECIPE ►►
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:01:16 The Ingredient Breakdown
00:01:56 Chapter 1 - Ingredient Montage
00:02:37 Chapter 2 - Fire
00:03:31 Chapter 3 - Peel the Peppers, Smash the Tomatoes
00:04:29 Chapter 4 - Make the Picadillo
00:06:27 Chapter 5 - Make the Nogada
00:07:41 Chapter 6 - Getting the Stuffing Just Right
00:09:23 Chapter 7 - Plating
00:09:48 Chapter 8 - Eat
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
SERVES: 8
INGREDIENTS
Picadillo & Chiles
2 tablespoons lard
1 pound ground pork, preferably not lean
1/2 medium white onion, chopped
4 garlic cloves, finely grated
1/2 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped
1/2 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped
1/2 firm-ripe plantain, peeled and chopped
Kosher salt
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/4 cup dry sherry
1 pound roma tomatoes
1/2 peach, peeled, pitted, and chopped
1/4 cup unroasted whole almonds, chopped
1/3 cup golden raisins
1/3 cup pitted Spanish green olives
1/2 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
8 large poblano peppers
Nogada Sauce & Garnish
2 1/4 cups walnuts, unroasted
3/4 cup crema ácida or crème fraiche or sour cream
3/4 cup crema natural or heavy cream
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 cup pomegranate seeds, for garnish
1/2 cup parsley leaves and tender stems, for garnish
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chiles Rellenos en Nogada Recipe (Stuffed Chilis in Creamy Walnut Sauce)
This recipe has long been one of my favorites at a particular Mexican restaurant in my hometown. The dish’s name means “stuffed chilis in creamy walnut sauce” in English. The sauce is made from toasted, peeled walnut pieces, milk, sour cream and chevre. The peppers are stuffed with a pork picadillo.
The dish is served at room temperature, which is a little unusual in today’s world. As long as the sauce is not directly cooked, it can go atop a warmed chile relleno and satisfy the contemporary desire for food to be at least warm. Do not get the sauce too hot as it will certainly break. The stuffed peppers may be prepared ahead and then frozen for a couple of weeks before using (or up to 3 months in a deep freeze).
If you are able to roast the peppers over a true flame and blister them, their skins will come off easily. Otherwise, it is not really worth the trouble to get the skins off, in my opinion. Either way they must be broiled, whether with fire or under an element, to soften them just enough to get inside and remove the pith and seeds without destroying them.
It does seem worthwhile to take the skins off the walnuts. Not just the shells but the skin, which is a medium brown in color. The meat of the walnut is ivory colored. To peel the walnuts, pour over enough boiling water to cover them and let them soak for 2 minutes. Pour off some of the water and add cold in order to be able to handle them, then use a paring knife to carefully strip the skins from the walnut halves. Once they are peeled, toast them a little longer than you might normally, as they will have some extra moisture to get rid of.
Makes enough for 6 people: 6 peppers and ~2 cups of sauce.
Equipment:
• small mixing bowl for soaking walnuts
• sous-vide cooking setup
• blender for sauce
• pie tin for toasting almonds and walnuts
• paring knife for peeling walnuts
• sheet pan for broiling peppers (unless a flame is available)
Ingredients:
6 ea poblano peppers (use more if they are small)
1 1/4 lb pork shoulder
2 cloves garlic chopped and smashed
1 Tbsp onion powder
3/4 cup blanched almonds
1 cup onion chopped
3 Tbsp raisins
1/4 tsp cinnamon
1/8 tsp ground cloves
1 ea pear peeled, cored, diced
1/2 cup tomato 1 medium tomato, diced
For the sauce:
1 1/4 cup walnut halves peeled and toasted
2/3 cup whole milk
2-4 oz chevre more will make a thicker sauce
1/2 cup sour cream
1 ea pomegranate broken down for seeds
Procedure:
1. Chop and smash 2 cloves of garlic, mix with the onion powder and salt, and use to coat the pork shoulder.
2. Seal the pork shoulder into a cooking bag and process it sous vide at about 165F for 24 hours.
3. Blanch and peel the walnuts as described above. If the walnuts are to be toasted and used the next day, refrigerate them. Without their skins they spoil very quickly.
4. When the pork is done, allow it cool until it can be handled, then store the meat and its juices separately, so that the fat and the broth may be separated later.
5. In a 375F oven, toast the almonds for about 7 minutes, and the walnuts for 10-12 minutes, shaking occasionally to ensure they cook evenly.
6. To make the filling, place the separated pork fat into a skillet, get it warm, and add the chopped onion.
7. Allow the onion to soften.
8. Shred the cooked pork using two forks, as though making rillettes.
9. Once the onion is soft, add the garlic and stir once, then add the chopped tomato.
10.Add the reserved pork juices, the spices, raisins, pears, toasted almonds and additional garlic if desired.
11.Once the sauce has thickened, turn off the heat and add the shredded pork and stir through well.
12.Adjust the seasoning of the filling with salt and black pepper, and whatever else it may need.
13.Lightly oil and then broil the peppers, using tongs and open flame or a grill, or on a pan under the broiler.
14.Once the peppers have started to puff, place them in a sealed bag or a mixing bowl wrapped tightly with plastic film.
15.Allow the peppers to cool a bit in the steam, and then use a clean (cloth) kitchen towel to help remove the skins; if the peppers were broiled under an element, this may take more time than it is worth, but you can be the judge.
16.Once the peppers are cool and as peeled as you want, make a slit in each one, from stem to tip, and carefully remove the stringy pith and seeds within.
17.Once the filling is cool enough to handle, stuff each pepper with filling. We found that the filling all fit inside 6 peppers, which were on the large side. If using smaller peppers you may be able to make more peppers.
18.Wrap any peppers to be stored in plastic film and freeze them.
19.To make the sauce, combine all the sauce ingredients in the blender and blend them until they are smooth. Adjust the flavor with salt.
20.To serve top with about 1/3 cup of the sauce, and then sprinkle with pomegranate seeds. Optionally garnish with chopped parsley also.
Music:
Chile en nogada// poblano pepper in nogada sauce
This is my version of the well known mexican dish chile en nogada
INGREDIENTS
FOR THE SAUCE:
1 LB sour cream ( I recomend gold meadows by daysi).
1-2 cups of english walnut.
1/2 cup white sugar.
Milk or water as needed (the sauce is supposedly thick but if it turns too thick, add some liquid).
FOR THE CHILE:
6 poblano peppers, roasted(burnt) and cleaned.
FOR THE FILLING:
1/2 lb mixed ground meat (pork & beef).
1/2 white onion chopped.
2 garlic gloves chopped.
2 tomatoes roma in cubes.
1/2 apple in small cubes.
1/2 pear in small cubes.
1/2 peach in small cubes.
1/2 cup of raisins.
salt/pepper/chicken bouillon/ seasoning sauce.
PRESENTATION:
Pomegranate seeds.
Chopped parsley.
INGREDIENTES PARA LOS CHILES
PARA LA SALSA:
1 lb crema espesa.
1-2 tazas de nuez de castilla.
1/2 taza de azucar blanca.
leche o agua si se necesita (la salsa naturalmente es espesa, pero si se especha mucho agregar liquido).
PARA LOS CHILES:
6 chiles poblanos, tatemados y desvenados.
PARA EL RELLENO:
1/2 lb carne mixta molida (puerco & res)
1/2 cebolla picada.
2 diente de ajo picados.
2 tomates roma en cubos.
1/2 manzana en cubos chicos.
1/2 pera en cubos chicos.
1/2 durazno en cubos chicos.
1/2 taza de pasas.
sal/pimienta/sazonador de pollo/jugo sazonador.
GARNITURA:
Granos de granada.
Perejil picado.
MUSIC: HUAPANGO DE MONCAYO
I DO NOT OWN THE COPYRIGHT
Chiles en Nogada! Mexican Dishes: A culinary journey through Mexico!!!
Chiles en Nogada is a traditional Mexican dish made with poblano peppers stuffed with a mixture of meat, fruit, and nuts, and then covered in a creamy walnut sauce. It is a delicious and festive dish that is often served during the Mexican Independence Day holiday.
In this video, I will show you how to make authentic chiles en nogada from scratch. I will walk you through each step of the process, from preparing the ingredients to assembling the dish. By the end of this video, you will be able to make your own delicious chiles en nogada at home.
The exact origin of the chile en nogada is unknown, but there are several legends surrounding its creation. One legend says that the dish was created by the nuns of the Santa Mónica convent in Puebla in 1821 to celebrate the Mexican War of Independence. The nuns wanted to create a dish that would represent the colors of the Mexican flag, so they used green poblano peppers, white nogada sauce, and red pomegranate seeds.
Another legend says that the dish was created by a Spanish noblewoman named Doña Petrona Álvarez de la Puebla. Doña Petrona was married to a wealthy Spanish merchant who lived in Puebla. She was a talented cook, and she often experimented with new recipes. One day, she created a dish that combined poblano peppers with a creamy walnut sauce. The dish was a hit with her friends and family, and it eventually became known as the chile en nogada.
Regardless of its origin, the chile en nogada is a beloved dish in Mexico. It is a symbol of Mexican culture and tradition, and it is a must-try for anyone visiting the country.
Foreign History of Chile en Nogada! The First Bite!
It was a hot summer day in Puebla, Mexico. Three tourists from different countries were sitting at a table at a local restaurant. They were all there to try the famous chiles en nogada, a traditional Mexican dish that is made with poblano peppers stuffed with a mixture of meat, fruit, and nuts, and then covered in a creamy walnut sauce.
The American tourist, named John, was the first to take a bite. He closed his eyes and savored the flavors. Wow, he said. This is amazing! The filling is so flavorful, and the nogada is so creamy and delicious.
The German tourist, named Hans, was next to take a bite. He nodded in agreement. Yes, he said. This is a very unique dish. The flavors are unlike anything I've ever had before.
The French tourist, named Marie, was the last to take a bite. She smiled. This is definitely something special, she said. The flavors are so well-balanced, and the textures are perfect.
The three tourists continued to talk and eat as they enjoyed their chiles en nogada. They all agreed that it was a truly unforgettable experience.
The Unique Flavors
The chiles en nogada are a unique dish because they combine flavors from both Mexico and Europe. The filling is made with ground beef, pork, and chorizo, which are common ingredients in Mexican cuisine. The nogada is made with walnuts, cream, and cheese, which are ingredients that are often used in European cuisine.
The combination of these flavors creates a dish that is both familiar and exotic. The filling is hearty and flavorful, and the nogada is creamy and decadent. The pomegranate seeds that are used to garnish the chiles add a touch of sweetness and acidity.
Chiles en Nogada Recipe!!!
Ingredients:
8 poblano peppers
1 pound ground beef
1 pound ground pork
1 onion, chopped
2 cloves garlic, minced
1 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup pine nuts
1/2 cup sugar
1/4 cup apple cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
1/2 cup milk
1/4 cup cream cheese
1/4 cup goat cheese
1/4 cup pomegranate seeds
Instructions:
Make the filling:
Heat a skillet over medium heat and cook the onion and garlic until softened.
Add the ground beef, salt, pepper, and spices and cook until the beef is browned and cooked through.
Add the walnuts, almonds, raisins, pine nuts, sugar, and vinegar and cook for an additional 5 minutes.
Make the nogada:
In a blender, combine the cream, milk, cream cheese, goat cheese, and pomegranate seeds.
Blend until smooth.
Fill the chiles:
Cut the chiles in half lengthwise and remove the seeds.
Fill the chiles with the meat filling.
Top the chiles with the nogada:
Pour the nogada over the chiles.
Serve immediately.
Tips:
For a more authentic flavor, use Castilla walnuts.
If you don't have Castilla walnuts, you can substitute pecans or almonds.
For a thicker nogada sauce, add a little cornstarch dissolved in water.
Serve the chiles en nogada with a little extra pomegranate for garnish.
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
Chiles en Nogada
Poblano chillies or capsicums stuffed with a flavourful pork mixture and served with walnut sauce. Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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