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El 16 de septiembre preparé estos deliciosos Chiles en Nogada. Este año celebramos 200 años de la Independencia de México y 100 años de la Revolución y nada mejor para la ocasión que esta comida tan festiva.
CHILES EN NOGADA
On September 16th I prepared this delicious Chiles en Nogada. This year we celebrate 200 years of the Independence of Mexico and 100 years of the Revolution. Nothing better for the occasion than this festive dish.
I have been wanting to prepare them for more than a year but I had to wait for the pomegranate season. This delicious dish is considered among Mexican’s High Cuisine. They are chiles stuffed with a prepared ground meat with fruits and spices mixing sweet and savory flavors as well as soft and crunchy textures. A laborious but impressive dish.
A Little bit of History
Chiles en Nogada were prepared for the first time in 1821 in Puebla, Mexico, in the convent of Santa Monica for Agustin de Iturbide when he came back from signing the Treaties of Cordova that gave Mexico its Independence. The Agustine nuns wanted to create a dish with the colors of the flag: chile is green, the nogada sauce is white and the pomegranate is red.*
RECIPE: CHILES EN NOGADA
10 Chiles Poblanos
1 lb pork ground meat
1 lb beef ground meat
1 pear chopped
1 peach chopped
1 apple chopped
1/3 cup almonds chopped
½ onion finely chopped
1 garlic finely chopped
2 tbs pine nuts (optional)
Para la nogada
4 cups of Cream
½ cup of Sugar
1 cup chopped nuts
Pomegranate for decoration
1. Place onion in a large skillet until clear. Add garlic.
2. Add ground meat, season with salt, pepper and garlic salt and stir until brown.
3. Add the rest of the ingredients and season slightly again.
4. While it cooks, roast the chiles. Once roasted put them in a plastic bag to sweat. After 20 minutes rinse, make a lengthwise cut and take off seeds and veins carefully.
5. To prepare the nut sauce mix cream with nut and sugar
6. Stuff chiles and pour the sauce on the top and decorate with pomegranate.
* The ingredients mentioned as optional, do not change the essence of the dish.
** Adriana Durán, “Chiles en nogada. Colorida tradición”, Sección Buena Mesa, México, Periódico Reforma, viernes 27 de agosto 1999, p 1 G.
Filed under: Recetas / Recipes | Tagged: alta cocina mexicana, bicentenario, chiles en nogada, chiles rellenos, comida mexicana, comida saludable, convento Agustinas, convento Santa Mónica, high cuisine, Independencia, México, mexican, Mexican food, Mexican traditions, platillos mexicanos, Puebla, receta, recipe, revolución mexicana, típico, tradicional, tradiciones, traditional |