Chiles en Nogada Traditional Recipe

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)

Preparation of the pepper

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.

Filling the pepper

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.

Nogada preparation