Chiles en Nogada
I lived and studied in Mexico for one semester plus a few months during college. I was based in Cuernavaca, about an hour and a half outside of Mexico City. We traveled around the state of Morelos quite a bit and I developed a deep love for Mexico. We visited the city of Puebla which is where I first ate Chiles en Nogada and where Chiles en Nogada was created. My version is a tad untraditional, but adapted to what is easiest for me to find in my grocery store and what I usually have on hand.
There are three components to chiles en nogada:
The roasted poblano pepper which is the vessel for the entire dish and which imparts a unique roasted flavor and texture.
The filling. Made of ground meat, vegetables, dried fruit, and nuts. The combination of sweet and salty is out of this world.
The creamy walnut sauce and sweet and tart pomegranate seeds.
I am thinking about trying to make a vegetarian or even vegan version of this dish. Should I try it out?
Chiles en Nogada
Serves 2
2 large poblano peppers
2 tablespoons olive oil
1/2 pound to 3/4 pound ground beef or pork or turkey
1 medium white onion, diced
4 cloves of garlic, sliced
1 carrot, diced
1 medium yukon gold potato, diced into small pieces
3 tablespoons tomato paste
1/4 cup toasted and chopped almonds
1/4 cup raisins
1/4 cup dried currants
pomegranate seeds for topping
For the sauce:
1/4 cup greek yogurt
1/2 cup walnuts
2 tablespoons olive oil
Instructions:
Step #1 is to blister your poblano peppers.
Over a low flame on your gas stove, or in your oven at 400 degrees F, place pepper over open flame holding with tongs so you don’t burn yourself. Slowly rotate pepper over flame as it begins to turn black. Repeat with other pepper. Place immediately in a plastic bag and seal shut. This allows the pepper to steam and for you to be able to remove the burnt skin to reveal the silky pepper beneath. Set aside.
Step #2 is to make the filling.
In a large skillet, turn on medium heat and add oil. When pan is hot, add onion and saute 5 minutes until soft and slightly browned. Add garlic, carrot, and potato and tomato paste and stir to cook for another 5 to 10 minutes until vegetables are slightly soft. Then add ground meat and cinnamon and continue cooking and stirring until meat is completely cooked through. Remove from heat and stir in almonds, raisins, and currants. Season to taste with salt and pepper. Set filling aside to cool.
Step #3 is to fill the peppers.
Remove the peppers from the plastic bag and scrape the black skin off under running water. Slice one long cut along the length of the pepper. Remove the seeds and insides from each of the peppers. Spoon filling into the pepper to fill. Place on a plate.
Step #4 is to make the sauce.
In a food processor or high powered blender, combine walnuts and greek yogurt and olive oil. Blend until a smooth puree forms, adding water as necessary. Salt to taste. Spoon over the top of the filled peppers. Garnish with pomegranate seeds.
