Chiles or peppers in homemade nogada sauce

Homemade chiles or pimientos en nogada, Mexican recipe

In Mexico, during the national holidays, it is typical to eat the chiles or peppers in nogada homemade, a Mexican recipe that I have tried only twice in Madrid, and I really wanted to make them at home, because they are a delight.

I have simplified this recipe, as I have made a lighter version, by roasting the peppers and not breading and frying them as in the original recipe.

In addition, instead of the poblano peppers from Mexico, I have used some tricolor peppers of the california variety, which are not very large, are wide and are firm and firm so that they can be stuffed.

INGREDIENTS: ( 6 peppers)

• 6 peppers tricolor california variety from Spain
• 250 gr. minced beef
• 250 gr. ground pork
• 1 clove garlic
• 1 onion
• 1/2 apple
• 1/2 pear
• 4 dried apricots (optional)
• A handful of raisins
• A handful of slivered almonds
• 1/2 teaspoon cinnamon
• 1 clove (optional)
• Salt and pepper to taste
• Grenada
• Fresh parsley for garnish
• Olive oil

For the sauce or nogada:

• 80 gr. cream cheese
• 50 gr of nuts peeled
• 100 ml of cooking cream
• Salt and pepper to taste

RECIPE ELABORATION STEP BY STEP: (click here to see video-recipe)

1. First chop the onion and garlic finely.
2. In a frying pan heat a couple of tablespoons of oil, brown the garlic and then add the onion and cook for ten minutes with a pinch of salt.
3. Then add the peeled and diced apple and pear, raisins and almonds. Stir, add the cinnamon and ground cloves and cook for 5 more minutes.
4. Now add the minced meat, seasoned with salt and pepper to taste, stir and cook for another 8 minutes, stirring well to integrate all the ingredients.
5. While the meat is cooking, roast the peppers over high heat or “roast” so that the skin burns slightly. I have done it in the airfryer at 205ºc, 7 minutes per side or until they acquire a dark brown color. Let them cool and then with your hand remove the skin, and carefully, also remove the stalk and the seeds that remain inside.
6. Put the cream cheese, walnuts and cooking cream in the bowl of a blender until you get a smooth sauce. If it is too thick you can add a splash of milk. Add salt and pepper to taste.
7. Finally, with the help of a spoon, fill the chiles with the meat mixture. Place them in the baking dish and cook for 5 minutes at 200ºc.
8. Pomegranate peeling.
9. The only thing left to do is to serve, placing the peppers on a nice platter, the sauce or nogada on top, the pomegranate seeds and fresh parsley, if you like it chopped.

I encourage you to make this delicious Mexican recipe that you will love!

In case you didn't know, according to the most widely spread version, the chiles en nogada were created in 1821 by the Augustinian nuns of the convent of St. Monica, in the city of Puebla de los Angeles.

They prepared this dish to celebrate the visit of Agustín de Iturbide, who returned triumphant after signing the Treaty of Córdoba, which consummated the independence of Mexico. The nuns wanted to pay tribute to him with a dish that would represent the colors of the new trigarante army and the Mexican flag:

Red: the pomegranate (union)

Greenparsley (independence)

White: la nogada or salsa (religion)

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

I encourage you to follow me to learn to eat well or better !

With all my love,

Mireia Alum