Traditional Chile en Nogada (Puebla)

Traditional Chile en Nogada Recipe (Puebla)

The Chile en Nogada is an emblematic typical dish of the gastronomy of Puebla that represents not only a delight for the palate, but also a national symbol. Its colors green, white y red proudly evoke the Mexican flag, making this dish a classic choice for national festivities. The mix of spicy, sweet, and creaminess is unique and a complete experience of traditional Mexican cuisine.

Preparation time

This dish requires a bit of time and dedication to achieve its authentic flavor.

• Preparation: 45 minutes
• Cooking: 30 minutes
• Total: 1 hour 15 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the chiles

• 6 large poblano chiles, roasted, peeled, and deseeded

For the filling

• 500 g ground beef and pork (half and half)
• 1 finely chopped onion
• 2 cloves garlic, minced
• 2 large peeled and chopped tomatoes
• ½ cup sliced almonds
• ½ cup raisins
• ½ cup pine nuts
• 1 panochera apple diced into small cubes
• 1 lechera pear chopped
• 1 criollo peach chopped
• ½ cup acitrón (crystallized biznaga)
• Salt, pepper, and cinnamon to taste

For the nogada

• 200 g peeled Castilla walnuts
• ½ cup milk
• 100 g fresh cheese
• 1 cup heavy cream
• 2 tablespoons sugar
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For decorating

• 1 deseeded red pomegranate
• Fresh parsley leaves

If you can't find acitrón, which is a type of crystallized cactus, you can omit it or replace it with small pieces of apple or pear to maintain the sweet and crunchy texture. The walnut of Castilla is key in the nogada, but if it is not available, common walnut can be used although it slightly changes the flavor.

Utensils we will use

• Frying pan or saucepan for cooking the filling
• Large bowl for mixing the nogada
• Sharp knife and cutting board
• Wooden spoon or spatula
• Blender or food processor for the nogada, you can use a molcajete if you don't have one
• Skewers or toothpicks to close the chiles
• Serving plates

Preparation

1. Prepare the chiles

• Roast the poblano chiles: Place the chiles over direct flame or in the oven under the broiler. You should burn the skin until it is black and blistered to facilitate peeling and give it a smoky flavor.
• Sweat the chiles: Put them in a plastic bag and let them rest for 10 minutes. This helps the skin to peel off easily.
• Peeling and deveining: Carefully remove the burnt skin without breaking the chile. Make a lateral incision to remove the seeds and veins, avoiding damaging them so they maintain their shape.

2. Make the filling

• Sauté the base ingredients: In a pan, heat a little oil and sauté the onion and garlic until translucent.
• Add the meat: Add the ground meat and cook over medium heat until browned, making sure to stir to prevent lumps from forming.
• Add tomato and spices: Add chopped tomato, salt, pepper, and cinnamon to taste. Cook until the tomato is well integrated and the mixture has a fragrant aroma.
• Add fruits and nuts: Add the sliced almonds, raisins, pine nuts, apple, pear, peach, and candied citron. Cook over low heat for approximately 15 minutes for the flavors to blend well.

3. Prepare the nogada

• Process nuts: Peel the walnuts well to avoid bitterness. Soak them in milk to soften them.
• Blend the ingredients: In the blender, mix walnuts, milk, fresh cheese, cream, sugar, and sherry or white wine until a thick and homogeneous sauce is obtained.

4. Fill and assemble

• Fill the chiles: Carefully fill each chile with the prepared picadillo without overfilling to prevent them from breaking.
• Cover with the nogada: Place the chiles on a plate and cover them evenly with the nogada sauce.
• Decorate: Sprinkle with red pomegranate seeds and a few fresh parsley leaves for color and flavor.

To finish and serve

Chile en Nogada is traditionally served at room temperature so that the flavors and textures can be properly appreciated. Serve with white rice or refried beans to complement the experience of this Puebla specialty. You can also accompany it with a fresh salad, such as a nopalitos salad, to add contrast and freshness to the dish.

Approximate nutritional information per serving

• Calories: 650 kcal
• Proteins: 25 g
• Fats: 35 g
• Carbohydrates: 45 g
• Fiber: 6 g

These values are approximate and may vary depending on the ingredients and portions.

4 common mistakes and how to avoid them when preparing Chile en Nogada

Preparing Chile en Nogada can seem challenging, but with attention, it is possible to avoid failures that alter the final result.

1. Not peeling the chiles well

If the burnt skin of the poblano peppers is not completely removed, the nogada loses its smooth texture and can have a bitter taste. To facilitate peeling, respect the sweating step in a plastic bag. Using a damp towel to rub can help without damaging them.

2. Overfilling the chiles

A common mistake is to put too much filling, which makes it difficult to handle the chiles without breaking them. The key is a generous but balanced filling to maintain the intact shape and a clean presentation.

3. Not softening the walnuts well for the nogada

Unpeeled or unsoaked walnuts can give the sauce a bitter and bland taste. It is essential to peel and soak the walnuts in milk to soften their texture and flavor.

4. Serving the dish cold

Although some people prefer cold nogada, serving the chile too cold can hide the vibrant flavors of the filling. The ideal is for it to be at room temperature or slightly cool to preserve the creaminess without losing flavor.

Chile en Nogada and its place in Poblano culture

This dish is the pride of the traditional Mexican cuisine, particularly from Puebla, where the recipe originated and has been passed down from generation to generation. The balance between the spiciness of the poblano chile, the sweetness of the fruit filling, and the creaminess of the nogada, make this a gastronomic celebration. Furthermore, its symbolism with the colors of the Mexican flag makes it an essential piece during the Mexican festivity of Independence Day.

In Puebla homes, preparing Chiles en Nogada is a tradition that unites families and keeps alive the cultural heritage. It is common to find them at celebrations, special dinners, or regional culinary festivals. To accompany this emblematic dish, a beer rice or some refried beans, both complements that come from the same gastronomic richness and enhance the flavors.

Tips for achieving a perfect filling in Chile en Nogada

The secret to a good Chile en Nogada lies in the preparation of the filling where sweet and savory ingredients are combined in harmony.

• Use fresh and seasonal fruits: Panochera apple, lechera pear, and criollo peach provide authentic texture and flavor.
• Be careful with spices: Cinnamon and pepper should be used sparingly so as not to overshadow the sweet-savory profile.
• Mix the fruits well and nuts: So that all ingredients integrate but maintain their texture.
• Do not overfill the chile: A balanced filling prevents the chile from breaking when frying or serving.

To prepare a good filling, it is also important to control the heat during the cooking of the picadillo; it should be medium and simmer gently once the fruits and nuts are incorporated so that the flavors develop without the filling drying out.

Origin and symbolism of Chile en Nogada in Puebla Gastronomy

This dish dates back to 1821, when the Augustinian nuns of the Santa Mónica convent in Puebla created the recipe to celebrate Mexico's independence. Its colors represent the green, white, and red tones of the national flag. Each ingredient has a meaning: the poblano chile represents independence and land, the nogada union and purity, and the pomegranate the blood of heroes.

Since then, the Traditional Chile en Nogada is a festive dish and an emblem of Mexican identity. It is prepared especially in the months of August and September, when fresh pomegranates and walnuts are in season.

Modern variations and adaptations of Chile en Nogada

While the traditional recipe is highly respected, there are versions that adapt to different tastes or lifestyles.

• Vegetarian version: Meat is replaced by a mix of lentils, rice, and vegetables.
• Vegan version: Cream and cheese are replaced by plant-based alternatives such as almond cream and tofu.
• Quick recipe: Use shredded chicken to speed up the filling preparation without losing flavor.

These variations allow more people to enjoy this dish without losing its essence or connection to Puebla. However, to maintain the authentic flavor, it is important to respect the balance between sweet, savory, and creamy that characterizes the nogada.

Ideal complements to accompany Chile en Nogada

To complete the table during a meal with Chile en Nogada, simple dishes that do not compete with the flavor of the chile are usually served.

• White rice: A staple that cleanses the palate between each bite.
• Green pozole o wedding stew for those who wish to vary the menu but maintain diverse regional gastronomy.
• Refried beans: They add creamy texture and an easy-to-prepare protein complement.
• Swiss chard stew with potato and tomato as a light and fresh option.

These accompaniments allow you to fully enjoy Chile en Nogada without overwhelming the palate, respecting the prominence of the main dish.

The illustrated step-by-step process to better understand the details in the preparation of roasted poblano chiles and the mixing of the traditional nogada filling.

In-depth analysis of the nogada, with tips to achieve the ideal creamy texture and a perfect balance between flavors.