Chiles En Nogada (Stuffed Chillies in White Sauce)
Chiles En Nogada (Stuffed Chillies in White Sauce) is a traditional Mexican recipe for a classic dish of poblano chillies with a beef and pork stuffing served in a white nut and cheese sauce. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Stuffed Chillies in White Sauce (Chiles En Nogada).
For the Salsa de Nogada:
230g walnuts or almonds
120ml milk
90g goat cheese or cream cheese
1 tbsp sugar
salt. to taste
Garnish:
Chopped Parsley
Pomegranate seeds
Method:
For the Salsa de Nogada: Start by putting the almonds or walnuts in hot water for about 20 minutes. This will make it easier to remove their skins, resulting in a white salsa.
Once you have removed the skins, put the almonds or walnuts in cool water for 15 more minutes. Add the almonds or walnuts to the rest of the salsa ingredients, and blend until smooth. Set aside until needed.
For the Filling: Start by frying half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes. Next, add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth.
In the same pan where you fried the onions and garlic, add the rest of the onion, the ground meat, and the salt and cook until the meat is cooked through. Add the fruit, cooking them for an additional 5 minutes.
Add the cinnamon and sugar, stir, and cook for 3 more minutes over medium-low heat. Now add the tomato sauce mixture from above and let simmer until almost all of the liquid has evaporated. Remember that the meat shouldn't be dry, but it shouldn't have too much liquid either, because that will make it harder to fill the poblano peppers later.
To Make the Chiles Rellenos (stuffed chillies): Once the meat and salsa are ready, add some of the filling to each cleaned and prepared poblano pepper. In order to do this, cut an opening right down the middle. You can also use toothpicks to close it back up if you desire.
Smother in the salsa, and top with parsley and pomegranate seeds.
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