Chiles En Nogada Food

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CHILES EN NOGADA



Chiles En Nogada image

Make and share this Chiles En Nogada recipe from Food.com.

Provided by Chuck Hughes

Categories     Peppers

Time 10h25m

Yield 32 serving(s)

Number Of Ingredients 44

1 cup olive oil
2 large white onions, grated
12 garlic cloves, whole plus 10 cloves garlic minced
1 lb ground beef
1 lb ground ham
1 lb ground pork
1 lb ground veal
6 peaches, finely chopped
6 large pears, finely chopped
6 large tomatoes, finely chopped (about 3 1/2 pounds)
4 apples, finely chopped
1 plantain, finely chopped
2 cups finely chopped pineapple
2 1/2 cups prunes, pitted and finely chopped
1 1/2 cups candied citron peel, finely chopped
1 cup dried apricot, finely chopped
1 cup raisins or currants
1 1/2 tablespoons fresh ground pepper
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
salt
1 cup dry sherry
1 cup dry white wine
1/2 cup butter
10 bay leaves
6 sprigs marjoram
6 sprigs thyme
32 medium poblano chiles
1 cup vinegar
2 tablespoons salt
4 cups walnuts
2 cups almonds
1 1/2 cups whole milk
1 cup crema fresca or heavy cream
1 cup dry sherry
10 ounces goat cheese
8 ounces cream cheese
1/4 cup chopped onion
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground mexican cinnamon
pomegranate seeds, for garnish
fresh parsley, chopped, for garnish

Steps:

  • For the stuffing:.
  • Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes.
  • Carefully drain the stuffing and remove the herbs and bay leaves.
  • For the chiles:.
  • Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles.
  • Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size.
  • For the sauce:.
  • Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain.
  • In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon.
  • Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.

CHILES EN NOGADA



Chiles En Nogada image

Here's our tasty take on Chiles en Nogada, a classic Mexican dish made with toasted walnuts and pomegranate seeds.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

2 Granny Smith apples, peeled
2 tsp. oil
1 onion, chopped
2 cloves garlic, minced
2 lb. ground pork
1 can (8 oz.) tomato sauce
1/2 cup raisins
8 large poblano chiles, roasted, peeled and deveined
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
1/2 cup chopped walnuts, toasted
2 Tbsp. sugar
1/8 tsp. ground Mexican cinnamon (canela)
1/2 cup pomegranate seeds

Steps:

  • Heat oven to 350ºF.
  • Shred 1 apple; chop remaining apple. Heat oil in large skillet on medium-high heat. Add onions and garlic; cook 3 min., stirring frequently. Add meat; cook 5 min., stirring frequently. Drain meat mixture; return to skillet. Add shredded apples and tomato sauce; cook on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in raisins and chopped apples.
  • Fill chiles with meat mixture; place in shallow baking dish sprayed with cooking spray. Cover.
  • Bake 20 to 25 min. or until heated through. Meanwhile blend cream cheese, milk, nuts, sugar and cinnamon in blender until smooth.
  • Drizzle cream cheese mixture over chiles just before serving; top with pomegranate seeds.

Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

CHILES EN NOGADA



Chiles en Nogada image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, diced
2 teaspoons diced onion
1 teaspoon diced apple
1 teaspoon diced dried apricots
1 teaspoon dried cranberries
1 teaspoon diced pear
1 teaspoon raisins
1 clove garlic, minced
2 teaspoons tomato paste
1 cup dry white wine
Sugar
Salt and freshly ground black pepper
4 poblano peppers, roasted and peeled
1 shallot, minced
1/2 tablespoon vegetable oil
1 clove garlic, minced
1 cup dry white wine
2 cups heavy cream
1/3 cup almonds, ground
Salt and freshly ground black pepper
1 teaspoon fresh cilantro leaves, for garnish
1 teaspoon pomegranate seeds, for garnish

Steps:

  • For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
  • Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
  • For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
  • To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA



Chiles en Nogada image

Provided by Food Network

Yield 6 entree or 12 starter serving

Number Of Ingredients 17

12 Poblano chiles, roasted and peeled
1 cup ground veal
1 cup ground pork (with 30 percent fat content)
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup vegetable oil
1/2 medium onion, finely chopped
1/2 cup almonds, chopped and toasted
1/2 cup pine nuts, toasted
2 cups chopped cactus
1/2 cup raisins
1 bunch epazote, chopped
1 1/2 cups fresh walnuts, skinned
1 cup milk
1 cup cream
Seeds from two ripe pomegranates
2 tablespoons fresh parsley, finely chopped

Steps:

  • Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.
  • Mix the veal and pork in a bowl. Add the salt and pepper.
  • In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done.
  • Remove the meat mixture from the heat and let cool.
  • Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.
  • Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well.
  • Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

CHILES EN NOGADA



Chiles en Nogada image

Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country's flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico's independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It's served throughout the country every September, in honor of Mexico's Independence Day.

Provided by Rick A. Martinez

Categories     dinner, meat, vegetables, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 pound ground pork, preferably not lean
1 medium white onion, chopped
1/2 sweet, tart apple (such as Winesap or Pink Lady), peeled, cored and chopped
1/2 firm, sweet pear (such as Bosc or Anjou), peeled, cored and chopped
1/2 plantain, peeled and chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 cup dry sherry
1 (14-ounce) can diced fire-roasted tomatoes with their juices
1/2 peach, peeled, pitted and chopped
1/3 cup raisins
1/4 cup raw whole almonds, chopped
1/3 cup pitted Spanish green olives
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
4 cups vegetable oil, for frying
8 large poblano chiles
2 cups raw whole walnuts
1/4 cup raw whole almonds
4 ounces crème fraîche (1/2 cup)
4 ounces queso fresco (about 1 cup), crumbled
1 cup pomegranate seeds
1/2 cup small parsley leaves

Steps:

  • Make the picadillo: Heat olive oil in a large skillet over high. Spread pork in an even layer and cook, undisturbed, until lightly browned, about 3 minutes. Toss and continue to cook, breaking up meat with the back of a spoon and scraping up any browned bits from the bottom of the pan, until meat is crumbled and lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer the browned meat to a large bowl and set aside.
  • Reduce heat to medium and cook onion, apple, pear, plantain, garlic and 1 1/2 tablespoons kosher salt, stirring occasionally, until tender but not browned, 10 to 12 minutes, adjusting the heat as necessary. Add 1 teaspoon pepper, the oregano, cinnamon and clove, and cook, stirring frequently, until very fragrant, 1 minute.
  • Stir in sherry and cook, stirring occasionally, until most of the liquid has evaporated and no longer smells of alcohol, 2 minutes. Stir in tomatoes and their juices, peach, raisins and almonds and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
  • Add the cooked pork, olives, lemon zest and 1 cup water, and cook, stirring occasionally, until all the liquid has evaporated, the vegetables and fruit are tender and the pork is cooked through, 10 to 15 minutes. Stir in the parsley and lemon juice, season with salt and pepper, and set aside until ready to use.
  • Meanwhile, fry the poblanos: Heat vegetable oil in a large saucepan fitted with a deep-fry thermometer on high until thermometer registers 375 degrees. Working in four batches, fry the poblanos, turning once, until skin is opaque and blistered, 1 to 2 minutes per side. Transfer poblanos to a large, heatproof bowl, wrap tightly with plastic and let sit 15 minutes. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs.
  • Place the poblanos cut-side up on a rimmed baking sheet and fill each with about 1/2 cup picadillo, gently pressing the filling into the poblanos with the back of a spoon, until full but not bursting or splitting. Set aside.
  • Make the sauce: Purée the walnuts, almonds, crème fraîche and queso fresco with 1 1/4 cups water and 3/4 teaspoon salt in a blender until creamy. Season with salt and thin with more water, if necessary.
  • Serve stuffed chiles at room temperature topped with nogada sauce, pomegranate seeds and parsley leaves.

CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)



Chiles en Nogada (Stuffed Poblano Chile Peppers) image

A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!

Provided by Lucy Loo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 23

1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
¼ teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
½ cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
½ teaspoon ground nutmeg
¾ teaspoon white sugar
½ bunch cilantro, finely chopped

Steps:

  • Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
  • In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
  • Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
  • To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g

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From dreamstime.com


[HOMEMADE] CHILES EN NOGADA! : FOOD
183 votes, 24 comments. 21.3m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 183 [Homemade] Chiles en Nogada! OC. Close ...
From reddit.com


THE LEGEND OF A MEXICAN DISH THAT TELLS A COUNTRY’S ORIGIN ...
Chiles en nogada fans rejoice, as this dish is on the menu year-round at La Casa de Samuel in Little Village. But this is no easy feat: …
From chicago.eater.com


CHILES EN NOGADA - HOME | FACEBOOK
Chiles en nogada. August 4 at 1:22 PM ·. YA ES TEMPORADA DE CHILES EN NOGADA y que mejor que disfrutar los más ricos de Nuevo León. Tenemos desde 200 pesos por pieza más el envío. Importante hacer el pedido al menos 3 días antes. IT'S ALREADY CHILES SEASON IN NOGADA and better than enjoying the richest Nuevo León.
From facebook.com


CHILES EN NOGADA: TRADITIONAL DISH - VELAS MAGAZINE
Chiles en nogada are part of the identity of our country and are reminiscent of the work of its people, from farm to table. In the beautiful lands that are located between the Popocatépetl and Iztaccíhuatl volcanoes, and the city of Puebla, you can find Calpan, a small and generous community to which we owe the production of the ingredients that contribute to this …
From magazine.velasresorts.com


WHERE TO FIND CHILES EN NOGADA IN ... - HOUSTON FOOD FINDER
The red, white and green of the Mexican flag can be seen on buildings, people and food, including the most patriotic dish in Mexico: the Chiles en Nogada. Legend has it that after the war was won in 1821, Agustín de Iturbide, the victorious general, arrived at the Convent of Santa Mónica in Puebla, home to the Clarissa nuns of the Order of Augustinian Recollects. It …
From houstonfoodfinder.com


CHILES EN NOGADA - RAISINANDFIG
Chiles en Nogada, translated, means Chiles in Walnut Sauce. That hardly does the dish justice. It’s a roasted poblano pepper, stuffed with a delicious combination of pork, fruit, vegetables, spices and nuts, and topped with a walnut/cheese sauce. Garnished with cilantro and pomegranate seeds, the chiles are as beautiful as they are tasty.
From raisinandfig.com


CHILES EN NOGADA ~ CHILES IN WALNUT SAUCE - HISPANIC FOOD ...
Drain off any fat. Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, and salt, cook for 10 minutes. Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes. Remove cinnamon, cool slightly, and then stuff the prepared chiles with about 1/2 C. of the filling.
From hispanicfoodnetwork.com


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