CHILES EN NOGADA
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
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.
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Aly khan
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Matav Hussain
[email protected]I loved the creamy walnut sauce. It was the perfect complement to the spicy poblano peppers.
Supremee
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The flavors were incredible and my family loved it.
Felipe Gonzales
[email protected]I'm not sure what I did wrong, but my chiles en nogada turned out really watery. I think I'll try a different recipe next time.
Pabitra Malla
[email protected]This dish was amazing! I loved the combination of flavors and textures. I will definitely be making this again.
Buddha laxmi Shrestha
[email protected]The chiles en nogada were beautiful, but they were a bit too sweet for my taste. I think I'll try a different recipe next time.
j pai tei
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Liviu Bratu
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a local Mexican grocery store. The dish was worth the effort, though. It was delicious!
Jahangir Hassan
[email protected]The chiles en nogada were a bit bland for my taste. I think I'll add some more spices next time.
Faryad Bhatti
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I'll definitely be making it again, but I'll use a milder pepper next time.
Md shine Khan
[email protected]I was really impressed with this recipe. The chiles en nogada were beautiful and tasted even better than they looked.
Usha Bk
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Ratul Ff
[email protected]I loved the combination of sweet and savory in this dish. The poblano peppers were perfectly balanced by the creamy walnut sauce.
Creator
[email protected]The chiles en nogada were amazing! The poblano peppers were perfectly cooked and the filling was flavorful and creamy.
Samantha Therrien
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are complex and delicious.
Azaan Ali
[email protected]I've made this recipe a few times now and it's always a hit. The poblano peppers are the perfect vessel for the delicious filling.
Terwase Cynthia
[email protected]This dish was a labor of love, but it was totally worth it! The flavors were incredible and my family loved it.