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Chiles en Nogada is one of the most patriotic dishes and a great way to celebrate Mexico’s independence day.
I called my tía in Tabasco to get her recipe for this dish. We both love researching and learning. And so, we spent weeks reading and testing different versions of this recipe.
I was about to publish an easier way to make it, but she stopped me.
She said, “You have the authentic Mexican recipe. How can you not publish it for him?”
She was referring to my son.
Our history and our culture is preserved through our food, and I have to pass the torch down to him.
Con mucho sacrificio, pero aquí tienes, mijo, la receta original de Chiles en Nogada.
Ingredients
Missing here is FLOUR.
Please refer to the recipe card for exact measurements.
Biznaga (or Acitrón) is impossible to find in the United States. Substitute by using dried pineapple or dried apricots.
Sour cream, Crema Mexicana, or whipping cream can be used in this recipe.
Goat cheese is the traditional ingredient in the original recipe but can be swapped out for cream cheese. My tía was very specific about the goat cheese, and she might scold me for mentioning cream cheese. Lol.
Step-By-Step Instructions
Ground pork and ground beef are needed to make the guisado, or picadillo.
Using BOTH types of meat is traditional, but you can use only ground pork, or only ground beef.
Here is a Vegetarian Chiles en Nogada for the meatless eaters.
- Next add the fruits and nuts to the skillet.
- Mix to combine and cook.
Biznaga is candied cactus and adds sweetness to the filling. If substituting, just a small amount of dried pineapple or dried apricots is needed.
Make sure to chop up the filling into small pieces, small enough to fit a fork.
Set the mixture aside, or keep in the fridge until ready to use. This can even be done a day or two in advance.
How to Roast Poblano Peppers:
Many people like to roast poblano chiles under the broiler.
The broiler method is good for when you are using poblanos in a sauce like Pollo en Crema Poblana.
Fire roasted on a gas stove is the BEST WAY to make roasted poblanos for chile rellenos – also see Shrimp Chile Rellenos or Pork Chile Rellenos.
- Stuff each roasted poblano pepper with the filling.
- Put them in the fridge until ready to use.
Save yourself an extra step, and make these ahead of time.
They last in the fridge for up to 2 days.
How to Make the Creamy Walnut Sauce:
- Place walnuts in hot water for 5 minutes.
- Using a paring knife, peel the skin.
Peeling walnuts is absolutely necessary. If you leave the skin on, the nogada, or walnut sauce, will be BITTER.
It’s the most tedious thing in the world, but it’s only a small amount.
Better yet, buy already peeled or skinless walnuts.
- Add all the ingredients to a blender.
- Blend until smooth.
- Taste for salt.
Some people like to add a pinch of sugar to the nogada sauce.
Since the filling is savory sweet, I don’t think it’s necessary to add sugar. However, adjust as you see fit.
How to Make the Egg Coating:
- Separate the egg whites.
- Whip up until you get stiff peaks.
- Add the egg yolks one at a time.
To my son…
I have a hard time doing this because it reminds me of my grandmother. We would do this by hand. TRY THAT!
When it gets to stiff peaks, the foamy egg whites don’t fall if the bowl is flipped upside down. As kids, my cousins and I would take turns going under the bowl of egg whites. My grandmother was always happy to oblige our silly requests.
That flavor combination of egg with roasted poblano chile, please taste it. Savor it. That is the flavor that I remember most from my grandmother’s cooking. It brings me to tears every single time I taste it.
- Use toothpicks to close the chile opening.
- Then, dust the chiles with flour.
- Dip the chiles in the egg batter.
In Spanish, this is referred to as “capeado.”
This will go by very fast. Set up a station like this – flour, egg mixture, frying pan.
Remember to remove the toothpicks before serving.
- Heat the oil.
- Add the chile coated in egg.
- Fry about 2-3 minutes on each side, until golden brown.
Fry the chiles one by one.
Spoon over some of the hot oil in areas that are hard to get like the stem of the chile. Doing this will help cook the egg.
Turn the chile to fry on all sides using TWO spatulas.
- Place on a paper towel.
- Drain any excess oil.
- Remove the toothpicks.
Cover with aluminum foil to keep warm.
OR, place in a warm oven as the rest of the chiles are cooking.
How to Plate:
- Pour the walnut sauce all over the chile.
- Top with pomegranate seeds and chopped parsley leaves.
Do not substitute parsley for cilantro. It will change the flavor.
There’s a nice pop in your mouth from the pomegranate seeds when you bite into them.
We usually do not serve sides with this dish, but you can add Arroz Mexicano or Refried Beans.
Commonly Asked Questions:
What does Chile en nogada taste like?
It’s a very distinct dish with a combination of sweet and savory flavors. The decadent walnut cream sauce tames any heat from the chile pepper. There’s also a popping sensation of pomegranates bursting in your mouth.
Who invented chiles en nogada?
This dish was invented in 1821 by nuns in city of Puebla, Mexico. It was made in honor of the Mexican Army General Agustín de Iturbide who helped in winning the Mexican War of Independence. The colors of this dish are green, white, and red to represent the colors of the Mexican flag.
What does nogada mean in English?
Nogada refers to a sauce made from nuts. Traditionally, the “nuez de castilla,” or walnuts, are soaked in hot water, and the skin is peeled in order to make the walnut sauce.
How do you reheat chiles en nogada?
It is best to store the cooked chiles separate from the walnut sauce. To reheat, place on a rimmed baking sheet and bake in an oven at 375 degrees F for 15 minutes. Then pour the sauce, top with pomegranate and parsley.
Pro Tips:
- Do it in stages. The filling, walnut sauce, and roasted chiles can be done the day before, up to 2 days before.
- Buy already shelled walnuts and pomegranate seeds (as opposed to the fruit that needs peeling).
- Skip the egg coating. It’s a big part of the authentic Chiles en Nogada recipe. However, many people skip it because of how complex the dish already is.
Chiles en Nogada is the most traditional and festive dish to celebrate Mexican Independence Day on September 16th. It is considered the national dish of Mexico.
The combination of flavors is truly distinct, delicious, and exquisite.
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Chiles en Nogada
Ingredients
For the Filling:
- 2 tbsp olive oil
- 1/4 onion finely diced
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 tbsp salt
- 1 tsp ground pepper
- 1 garlic clove finely minced
- 3/4 cup tomato sauce
- 1 apple diced
- 1 peach diced
- 1/2 plantain diced
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 3 tbsp chopped biznaga (or dried pineapple)
- pinch ground cloves
- pinch ground cinnamon
- 6 poblano peppers
For the Walnut Sauce:
For the Egg Coating:
- 4 large eggs
- 1 cup flour (or more if needed)
Other Ingredients:
- 1 cup oil (for frying)
- parsley (topping)
- pomegranate seeds (topping)
Instructions
To Make the Filling:
- Heat the oil in a large skillet.
- Add the onion and cook for 1 minute.
- Add the ground pork and ground beef.
- Begin to break the meat up.
- Add salt, pepper, garlic, and tomato sauce.
- Cook for 5-7 minutes, or until the meat is fully cooked.
- Stir occasionally.
- Add the remaining fruits and nuts to the skillet.
- Stir to combine. Cook for 5 minutes.
- Turn heat off. Set aside until ready to use.
How to Roast the Poblano Peppers:
- Rinse and pat dry the poblanos.
- Place over the flame and char the skin on all sides.
- About 3 minutes on each side.
- Place in a sealable bag, or cover with plastic wrap.
- Steam for 10 minutes.
- Peel the skin, using a knife or spoon.
- Make a cut lengthwise on one of the sides of the pepper.
- Don't cut all the way through. We are making a pocket.
- Remove the seeds and veins from inside the pepper.
- Repeat with all the peppers.
- Cover and set aside until ready to use.
How to Remove the Skin from the Walnuts:
- Place the walnuts in hot water for 5 minutes.
- Use a sharp knife to remove the skin.
- Let cool before making the nogada.
How to Make the Walnut Sauce:
- Place all the ingredients in a blender.
- Blend until smooth.
- Taste for salt and sweetness.
How to Stuff the Chiles:
- Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.
- Use toothpicks to close the opening.
- Be sure to use as many toothpicks as needed, or the filling will come out during the frying.
How to Make the Egg Coating:
- Separate the egg yolk from the egg whites.
- Using a mixer, beat the egg whites until a stiff peak forms.
- Add the egg yolks one at a time to the egg whites.
How to Fry the Chiles:
- Set up a station – flour, egg mixture, and frying pan.
- Heat the oil in a frying pan.
- Cover the stuffed chile in flour.
- Tap the chile to remove any excess flour.
- Dip chile in the egg mixture.
- Place in the hot oil.
- Fry for 3 minutes on each side.
- Carefully turn the chile, using two spatulas.
- Spoon some of the hot oil in hard to reach areas like the stem of the chile.
- Set on a paper towel to drain any excess oil.
- Remove the toothpicks.
How to Plate:
- Place cooked chile on a plate.
- Drizzle with the walnut sauce.
- Top with pomegranate seeds and chopped parsley.
Video
Notes
- Do it in stages. The filling, walnut sauce, and roasted chiles can be done the day before, up to 2 days before.
- Buy already shelled walnuts and pomegranate seeds (as opposed to the fruit that needs peeling).
- Skip the egg coating. It’s a big part of the authentic Chiles en Nogada recipe. However, many people skip it because of how complex the dish already is.
I’ve never heard of this dish before but it looks very good. I’d love to try it one day.
It’s a truly unique dish that only comes out during September when we celebrate Mexican Independence Day.
You can just bet I am trying this over the weekend. Also, you listen to your Tia. 🙂
lol. Trust me. I listen to her. She is like another mother for me.
This dish looks beautiful and sounds delicious, I really want to give cooking this a try!
Hope you do. It’s a truly unique and delicious dish.
Interesting dish. That looks so good especially because I love roasted peppers.
I know. It’s definitely different. So many textures, but they work!
This recipe is everything I LOVE all together! Not to mention it is artistically STUNNING! A keeper for sure!
Aww.. thank you. I try to take good photos. Doesn’t always happen. lol!
Wow! This dish looks so yummy! Everything in this recipe is just so perfect! Especially the creamy sauce that makes it so enticing!
The creamy sauce is the best part!
I have never had many Mexican dishes with poblano peppers because I have always thought they were going to be super hot, and spicy. This dish look delicious though so I’ll have to give it a try.
Hope you do. You won’t regret it. So good!
I am so glad that you published the original recipe. If we’ll change something but it’s important to know how exactly this dish is made in Mexico!
Thank you. This is a very special dish to me.
Is the walnut sauce warm when serving Chiles en Nogada?
I want to make this.
It’s not warm. I leave it in the fridge and take it out when ready to serve. It gets poured all over the chile, and since the chile is hot, it warms up the sauce slightly.