80.6 F
Saturday, September 24, 2022

Video: Enjoy preparing your own Chiles en Nogada with your friends

Latest headlines

Joanna van der Gracht de Rosado
Joanna van der Gracht de Rosado
Writer and educator Joanna van der Gracht de Rosado co-founded the TTT school and raised two children after moving to Mérida in 1976. The British Columbia native, author of "Magic Made in Mexico," blogs at Changes In Our Lives.
Chiles en Nogada. Photo: Getty

Chiles en Nogada are not difficult to make, but they are time-consuming.

Only poblano peppers have the right flavor. The first step is to char them over an open flame, turning them constantly so they don’t burn through. Place them between layers of newspaper for half an hour so they will sweat. This loosens the skin, seeds, and veins, so you can remove them. 

This story is based on our YouTube video narrated by the author. Please like and subscribe to our YouTube page to get more videos like this.

Finely dice the onion, tomato, garlic, and bell pepper. Grate fresh nutmeg. Chop the pecans, fruits, and preserved citrus rind. So colorful!

Remove the charred skin from the chilies. Then rinse in cold water to remove any stuck-on skin. Then make a cut down the length, so you can take out the veins and seeds. Rinse off again with cold water, and line up the chilies to be filled.

Measure out the herbs you’ll add to the meat filling. Get the skillet to medium heat, add oil, and start cooking the meat.

To keep the flavors intense, add the chopped vegetables, fruits, nuts, and spices one ingredient at a time, stirring as you go. 

In Mexico we say, that love enters the heart through the eyes, and when done, the meat filling will certainly be colorful and fragrant enough to attract all eyes.

Now it is time to stuff the chilies. Place them on a plate, sliced side up, and use a slotted spoon to loosely fill them.

Using your hands, set the stuffed chilies close together in a container, cover with parchment paper, and refrigerate them overnight.

The chopped pecans should be soaked in milk and chilled as well.

The next day, an hour before serving, the Nogada (the nut sauce) needs to be assembled. Start by first draining off the milk and rinsing the nuts in cold water.

Shake off the excess moisture and stir in cream, sugar, salt, and nutmeg. If the sauce is too thick, thin it with a little cold milk. The taste should be slightly sweet with a salty undertone.  

Next, rice needs to be prepared. I like to add saffron or the more affordable condimento español.

The guacamole is the final piece to be prepared before filling the individual plates. Mash ripe avocados with the onion and cilantro, then add lemon and salt. 

To serve, first, place the rice into a mold and invert it onto the plate. Beside it, place a large dollop of guacamole. Drizzle a spoonful of Nogada onto the plate, and set a chili on top. Spoon more Nogada over the chili, then garnish with cilantro leaves and pomegranate seeds. Don’t forget a piece of artisanal bread or tortillas to soak up any extra sauce!

Welcome your guests, then relax and enjoy one of Mexico’s most iconic, attractive, and delicious culinary specialties.  

Thanks to Linda Lindholm and Rosana May for their gracious assistance.

- Advertisement -spot_img

Subscribe Now!


More articles