Chiles in rich and healthy nogada tradition

• April 30, 2024

The national holidays they are an icon in the culture of Mexico , that's why celebrate them with a good food . Here we offer you a recipe classic of the gastronomy mexicana, which mixes the three colors of the flag (green, white and red), as well as the flavors sweet and salty: Chiles en nogada .

The main ingredient for this succulent dish is the chile poblano . This one is rich in Vitamin A Y C . Also, when ingested, they are released endorphins (natural analgesics that cause joy) and contains "capsaicin", a substance that is considered a natural anti-inflammatory.

The origin of Chiles en Nogada goes back to the year 1821, in Puebla, when the Clarisas nuns of the convent of Santa Monica They offered a banquet in honor of Agustín de Iturbide , who proclaimed himself emperor and celebrated his birthday. Maybe the preparation of these chili peppers is somewhat complicated; However, here we provide some tips to facilitate its development.

Ingredients:

1. 10 poblano chiles roasted, deveined and peeled

For the nogada

1. ¼ pecan walnut peeled
2. ½ cup of soaked, peeled and dried almonds
3. 1 large cream cheese or goat cheese
4. 1 liter of cream
5. Sugar to taste

For the filling

1. 300 grams of ground beef
2. Recaudo (2 tomatoes, ¼ onion and 1 clove of liquefied garlic)
3. 3 Anjou pears cut into 1 centimeter squares
4. 3 girls apples cut into 1 centimeter squares
5. 3 criollo peaches cut into 1 centimeter squares
6. ½ cup of chopped walnut
7. ½ cup of peeled and chopped soaked almonds
8. 100 grams of chopped acitron
9. ½ cup whole raisins
10. 3 oil tablespoons
11. To decorate
12. Pomegranate
13. Parsley leaves

Preparation

For the nogada

Blend all the ingredients and empty them in a bowl. Reservation.

For the filling

Fry the meat with three tablespoons of oil; salt and pepper and add the collection. Add the remaining ingredients and cook over low heat, until the fruits release their juice. Rectify the seasoning and remove from the heat when the meat and fruit are already cooked.

Fill the chiles with the mixture of meat and fruit, ideally a portion of 80 to 100 grams (one spoonful "piled"). When serving, bathe with the nogada and garnish with pomegranate and parsley leaves.

Speed ​​up processing

1. Choose poblano peppers with firm texture and smooth skin
2. To avoid oxidation of the fruit, place it in a mixture of mineral water and the juice of 2 lemons. Drain well when you incorporate it into the preparation of the filling.

Get your guests excited this September 15 and offer them some delicious and healthy Chiles en nogada!

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