- Poblano Peppers12 Piece(s)
- Egg4 Piece(s)
- Flour1 Tablespoon(s)
- Oil4 Teaspoon(s)
- Pork Meat500 Gram(s)(minced)
- Onion1 Piece(s)
- Tomato Puree1 Cup(s)(natural)
- Raisins60 Gram(s)
- Almonds60 Gram(s)
- Pinions30 Gram(s)
- Acitrons2 Piece(s)(biznaga)
- Peaches2 Piece(s)
- Pears2 Piece(s)
- Pan Apples2 Piece(s)
- Ripe Male Banana1 Piece(s)to taste Salt and pepper
- Castile Nuts100 Gram(s)Fresh
- Goat Cheese100 Gram(s)
- Port1 Cup(s)(sherry)
- Milk1/2 Liter(s)
- Pomegranate1 Piece(s)
- Chinese Parsley1 Tablespoon(s)
One of the most traditional dishes of Mexican cuisine, was made for the first time by the Augustinian nuns who lived in the Convent of Santa Monica to entertain Agustín de Iturbide when he returned from signing the Independence of Mexico. That is why chiles en nogada have become the national dish and its a symbol of commemorate independence. This recipe is the most traditional way as Augustinian nuns prepared it, the poblano peppers are filled with a delicious beef and pork stew with banana, apple, pear. It is bathed in nogada sauce and garnished with pomegranates.
Make the filling
Toast the peppers, wrap in a plastic bag, after half an hour, unwind, remove the skin and wash.
Fry a clove of minced garlic and onion, add the pork (it can be substituted for beef or equal parts pork and beef)
You can try Spare ribs American style (pork ribs)
When it is well fried, add the tomato puree, raisins, peeled and chopped almonds, acitron; and the chopped fruits are added in this order: peach, apple, pear
Season with salt and pepper. This cooking is removed from the heat when it thickens and let stand.
The filling is cold, the peppers are filled.
Chiles en Nogada preparation mode
Beat the egg whites until stiff and then mix well with the yolks. The chiles stuffed with flour are passed and then by the beaten eggs. Fry everywhere and drain.
A day before peel the castile nuts and let them soak in water to cover, cover and leave in the bottom of the refrigerator. The next day drain and add the milk to soak.
Grind the nuts with a little milk, goat cheese and the glass of port.
Bathe the chiles with the nogada, garnish with some grains of pomegranate and a little parsley.
To serve Place cold fried chiles on a platter then Ladle walnut sauce on top. And better Sprinkle with pomegranate seeds and garnish with parsley. (Chiles Rellenos en Nogada)