Chiles En Nogada
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Category
Entrees
Recipe via Partner Food My Muse
I grew up eating these every September so I’ve tried many variations throughout the years and these are my take I hope you enjoy them as much as I do.
This is a dish that is brimming with spices, textures, flavors and aromas…using high quality spices is key. I used The Spice Hunter for every single one here because they are my favorite brand. I love being able to source where something came from, for example their Saigon Cinnamon or East/West Indies Nutmeg.
Ingredients
- 8 roasted poblanos (or broiled and peeled/seeded)
1 lb ground beef (they typically use pork/beef but we don’t love pork).
1 small apple (small cube).
1 large onion (sliced).
3 garlic cloves (chopped).
1/3 cup biznaga cubed up or dried pineapple.
6-7 prunes (chopped).
1 cup crushed tomatoes (bianco di napoli).
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1.5 tsp The Spice Hunter Thyme
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1/2 tbsp The Spice Hunter Oregano
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1 tbsp The Spice Hunter Smoked Paprika
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The Spice Hunter Red Pepper Cayenne to taste
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Mini pinch cinnamon/nutmeg (The Spice Hunter)
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Salt/pepper to taste
pomegranate to taste
1/2 cup slivered almonds
Parsley
1 1/4 cups soaked and peeled walnuts.
2 oz cream cheese.
1/2 tbsp cane sugar.
-
Salt to taste.
1 cups whole milk (start with 1 cup and adjust from there)
Nogada:
Directions
Sautée half the onion with the garlic for a couple minutes. Add 1/2 of the Mexican oregano and thyme. Puree that with the crushed tomatoes and set aside.
Sautée the rest of the onion for 2-3 min, add the beef and cook until browned. Add the salt, pepper and seasonings. Try it before adding more cinnamon and clove, go LIGHT!.
Add in apples, almonds and dried fruit. Cool 2-3 min.
Add tomato sauce and cook until mostly absorbed, about 10 ish min on low.
Stuff the poblanos, add the nogada and then pomegranate/parsley.
Nogada:
Combine all ingredients and blend until very smooth
Recipe Note
Recipe and photography credit Nadia Aidi, Food My Muse
