🌟How to make Chiles en Nogada ORIGINAL RECIPE
🇲🇽On August 28, 1821, Chiles en Nogada were served for the first time to Agustín de Iturbide and have since become the emblematic dish of the city of Puebla and of Mexico worldwide.
In this video, learn how to prepare Chiles en Nogada with the ORIGINAL and TRADITIONAL Poblano recipe.
You'll love it!!!
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📝 Ingredients for 20 Chiles en Nogada
20 Large Poblano Peppers
🔸For the filling:
1 kg. Tomatoes
1 Garlic clove (for blending the tomatoes)
1/2 Medium onion (for blending the tomatoes)
3 tbsp. - 1/2 Pork
1/2 Onion, finely chopped for the filling
2 Garlic cloves, finely chopped for the filling
750 g Pork (chopped, minced, or ground)
750 g Beef (chopped, minced, or ground)
500 g Criollo peach (net weight, peeled and pitted)
500 g Lechera pear (net weight, peeled and cored)
500 g Panochera apple (net weight, peeled and cored)
3 Plantains
100 g Crystallized chilacayote (instead of acitrón, as the biznaga cactus from which the latter is extracted is a protected species due to the risk of extinction)
100 g Light raisins
100 g Dark raisins
100 g Sliced almonds
150 g pine nuts
45 ml or 3 tbsp sherry
Salt and pepper to taste
1 tbsp ground cinnamon
1/2 tsp cloves
1 tbsp beef bouillon powder (optional)
🔸For coating the chiles
20 eggs
Salt to taste
1/2 cup flour for coating
Oil
🔸For making the Nogada sauce
500 g walnuts (approx. 120 pieces)
250 g blanched, untoasted almonds
100 g fresh goat cheese
750 to 1000 ml cow's milk
5 tbsp white sugar
1/2 tsp salt
1 tsp ground cinnamon
40 to 50 ml Jerez
🔸For assembling the chiles
5 pomegranates
1 sprig of parsley