Chiles en Nogada (1821, Mexico)
For the peppers: For the stuffing: For the sauce:
Six poblano peppers, baked, and peeled 1/4 a white onion 500g of walnuts
Three eggs to ‘capear’ 250g of chopped tomatoes One cup of milk
A handful of white flour, One clove of garlic 250g of almonds, blanched
A handful of pomegranate seeds 250g of mince (50/50 pork, beef) 125g goats cheese
A handful of fresh parsley 1/4 cup of candied pineapple A shot of sherry
50g of raisins Helping of sugar
35g of sliced, blanched almonds
One diced peach, apple, and pear
1/2 diced banana
1/2 tsp of cinnamon, cloves
Pinch of thyme, oregano, salt, pepper
1/4 cup roasted pine nuts
Make sure for this recipe that you blanch your walnuts in advance. It's time consuming, fidgety work, so do it the day before! Or the week before, as the nuns originally did in 1821.
Designed with Mobirise web creator