Chiles en Nogada


Olive oil Onion Ground pork Ground beef Salt Ground pepper Garlic Tomato sauce Apple Peach Plantain Raisins Slivered almonds Biznaga (or dried pineapple) Ground cloves Ground cinnamon Poblano peppers Goat cheese package Sour cream (or crema mexicana) Walnuts Water Milk Salt Sugar Eggs Flour Oil Parsley Pomegranate seeds

Cook the meat


Heat the oil in a large skillet. Add the ground pork and ground beef, salt, pepper, and tomato sauce. Cook until the meat is fully cooked.

Add the fruits


Next add the fruits and nuts to the skillet, mix to combine, and cook. Make sure to chop up the filling into small pieces, small enough to fit a fork.

Roast the poblano peppers


Place over the flame and char the skin on all sides. Then, place them in a sealable bag, letting them steam.  Peel the skin, make a cut lengthwise making a pocket and remove the seeds and veins from inside the pepper.

Add the filling


Stuff each roasted poblano pepper with the filling. Put them in the fridge until ready to use.

Peel the walnuts


Place walnuts in hot water for 5 minutes, and using a paring knife, peel the skin.

Make the walnut sauce


Add all the ingredients to a blender and blend until smooth. Some people like to add a pinch of sugar to the nogada sauce.

Make the egg coating


Separate the egg whites and whip up until you get stiff peaks. Add the egg yolks one at a time.

Fry the egg coated chiles


Heat the oil. Add the chile coated in egg and fry each side until golden brown. Then, place on a paper towel to drain any excess oil and remove the toothpicks.

Plate the chiles


Pour the walnut sauce all over the chile. Top with pomegranate seeds and chopped parsley leaves.  Do not substitute it for cilantro, it will change the flavor.

Enjoy this delicacy


This is the most traditional and festive dish to celebrate Mexican Independence Day on September 16th. It is considered the national dish of Mexico.

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