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Receta Chiles en Nogada with Plantain and Peach
This traditional Mexican dish is famous all over Mexico and especially in the Puebla region. The recipe is said to have been invented by the people of Puebla who gave a banquet in honor of Don Agustin de Iturbide.
His saint's day was on August 28 in 1821 and the Don and his followers led the last revolt against the Spanish conquistadores, just after the Spanish emperor had signed the Treaty of Cordoba. The dishes at this famous Mexican banquet were all made using ingredients, which were the Mexican flag colors - green, red, and white.
In chiles en nogada, the green is the chilies, the red is the pomegranate seeds, and the white is the walnut cream sauce. This recipe is more complex than a lot of other Mexican recipes but if you want to make an authentic receta chiles en nogada it is well worth it.
Chiles en Nogada Recipe with Mixed Fruit and Nuts
Ingredients -
12 roasted, seeded and de-veined poblano chilies
6 eggs
Corn oil, as needed
3 tablespoons flour
½ cup chopped, fresh parsley
Seeds from 3 pomegranates
1 teaspoon salt
For the Meat and Fruit Filling:
2 lbs ground pork
2 cloves garlic
1 quartered onion
2 peeled, finely diced peaches
2 peeled, finely diced plantains
1 peeled, finely diced apple
4 cups tomato puree
1 stick butter
1 chopped onion
1 tablespoon white sugar
¼ cup raisins
¼ cup finely chopped candied lemon
½ cup chopped, blanched almonds
Salt and pepper, as needed
For the Walnut Sauce:
2 cups walnut halves
1 tablespoon white sugar
1 teaspoon salt
½ cup blanched almonds
1 cup feta cheese or queso fresco
¼ cup sweet sherry
½ cup Half & Half
Preparation:
Put the garlic, quartered onion, and pork in a pan and cover the mixture with water.
Boil it for 20 minutes, then drain and set aside.
Throw away the onion and garlic.
Heat the butter in a skillet, then sauté the chopped onion until it is translucent.
This will take about 5 minutes.
Add the tomato puree and cook for 10 minutes, then add the fruit and dried fruit, meat, almonds, salt, pepper and sugar.
Cook for about 10 minutes over a moderate heat.
Puree the walnut sauce ingredients, adding more Half & Half if it is too thick.
Rinse the poblano chilies and pat them dry. Stuff them with the filling.
Spread the flour on a big plate and turn each chili in the flour to coat it.
Beat the egg whites until they are stiff.
Beat the egg yolks with some salt.
Fold the whites with the yolks to make a batter, and then dip the chilies in the batter.
Heat ½ inch of oil in a skillet and fry the chilies in batches, until they are golden brown.
Drain them on kitchen paper.
Pour the walnut sauce over the stuffed chilies, and then scatter the parsley and pomegranate seeds on top.
(Serves 6)
Photo Description:
This wonderful Mexican recipe takes some effort to make but the results are amazing. If you want to make an authentic Mexican dish for a special occasion, this chiles en nogada recipe never fails to impress because it is so spectacular and unusual. If you are new to Mexican cuisine you might like to experiment with some of our easy Mexican recipes before tackling this one but once you have made chiles en nogada once, you will want to make it again for sure.
