Chiles en nogada is a traditional Mexican dish consisting of a stuffed poblano pepper with picadillo filling, covered in a creamy nut sauce and garnished with pomegranate seeds and parsley. It is typically made in August or September to celebrate Mexican Independence Day. The picadillo filling is made with ground meat, fruit, and spices, while the nut sauce is made with soaked nuts, milk, and spices.
Chiles en nogada is a Mexican dish from the Puebla area that consists of three distinct parts. The first is a picadillo filling, which is a combination of ground beef, fruit, and spices. This is stuffed inside a roasted poblano pepper that can be battered and fried, depending on the recipe. Finally, the stuffed pepper is covered in a creamy white nut sauce garnished with red pomegranate seeds and diced parsley. Making chiles en nogada in August or September, the time when nuts and pomegranates are in season, is usually done to commemorate Mexican Independence Day, because the colors of the dish emulate those of the Mexican flag.
The trickiest part of making chiles en nogada is assembling the picadillo blend. According to authentic recipes, this is made with pork that has been minced with a knife, although chicken or beef can also be used. The meat is fried with onions, garlic, diced peaches and apples until everything is cooked through. For large cuts, the meat may first be cooked in water or stock and then shredded or minced before being pan-fried. Additional picadillo ingredients include raisins, cinnamon, almonds, and cloves.
Next, the poblano peppers are roasted. This can be done on a broiler, under a broiler, or directly on a stovetop with a flame. The skin is roasted until blackened, after which it is removed. The seeds inside the chili are extracted, but the chili is left mostly untouched so that the picadillo filling is contained. Some chefs state that the roasted poblano in the original recipe for chiles en nogada should be battered and fried in lard to create a firmer base for the sauce and stuffing.
The last element of chili en nogada, which must be started ahead of time, is the nogada, or nut sauce. It is essentially spices, nuts and milk that are soaked together overnight. Some recipes also call for sherry and cinnamon, while others use heavy cream, cream cheese, or queso fresco. After soaking overnight, the mixture is placed in a blender or food processor and pureed until creamy and smooth.
To assemble the chiles into nogada, the chile is first stuffed with the picadillo mixture. It is placed on a platter with the cut side up and the pepper slightly open. The nut sauce is spread liberally over the surface of the picadillo and chile until the top is a solid field of white. Additionally, pomegranate seeds and chopped parsley are sprinkled. This mirrors the colors of the Mexican flag, completing the dish.
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