What is chiles en nogada?

chiles en nogada is a mexican meal from the Puebly area, which is made of three different parts. The first is the stuffing picadillo , which is a combination of minced meat, fruit and spices. This is stuffed inside the roasted chili chili, which can be deleted and fry depending on the recipe. Finally, the stuffed pepper is covered in white creamy nut sauce, which is decorated with pomegranate seeds and roughly sliced ​​parsley. Creating Chiles EN Nogada in August or September, at a time of season, is usually reminiscent of Mexican Independence Day, because the colors of the bowl imitate the colors of the Mexican flag. According to authentic recipes, it is made of pork that was ground with a knife, although chicken or beef can also be used. The meat is fried with onion, garlic, sliced ​​peaches and apples to Evšechno are cooked. For large cuts, the meat can be cooked in water or supply and after being completed in a pan, shredded or ground. Other folders for Picadillo include raisinsY, cinnamon, almonds and cloves.

Furthermore, baked peppers are torn. This can be done via the grill, under the broiler or directly on the flame hob. The skin is baked until it is blackened to be removed. The seeds inside chili are discarded, but chili is mostly left intact, so it can keep the stuffing Picadillo. Some chefs say that the roasted torn in the original recipe for Chiles EN Nogada should be beaten and shallowly fried in the bends to help create a stronger base for sauce and stuffing.

The last element of Chiles EN Nogada, which needs to start in advance, is the nogada or walnut sauce. This is basically spices, walnuts and Milk, which are soaked overnight. Some recipes also require sherry and cinnamon, while others use heavy cream, cream cheese or queso fresco . After soaking overnight, the mixture is placed in a blender or kitchen robot and purely untilIt is not creamy and smooth.

For assembling Chiles EN Nogada, Chilli is for the first time filled with a Picadillo mixture. It is placed on a serving bowl with a cut side pointing up and the pepper opens slightly. The walnut sauce is a liberal spoon over the surface of Picadillo and Chilli until the top of the field is solid white. Despite this, the seeds of the pomegranate and the chopped parsley are sprinkled. This reflects the colors of the Mexican flag and completes the bowl.