Chiles En Nogada (No Egg Batter)

Jun 03, 2023June 3, 20230 13
Authentic Chiles En Nogada (No Egg Batter) Recipe from Mexico
in Main

Prep

45 min

Cook

1 hour

Ready In

1 hour 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground beef
1 lb ground pork
2 tablespoons vegetable oil
1/4 cup raisins
1/8 cup chopped walnuts
1/8 cup chopped blanched almond
1/8 cup stuffed green olive ( with red pepper )
apples or pear
3 tomatoes , boiled and peeled
1 plump garlic clove
1 small onion , chopped
1/2 liter heavy cream
100 g cream cheese
100 g walnuts
1/8 cup sweet sherry ( Jerez Dulce )
12 poblano chiles
1 white onion , thinly sliced
1 garlic clove , finely chopped
1 teaspoon dried herbs ( marjoram , thyme , oregano )
1/4 cup vegetable oil
2 cups water
1/2 cup cider vinegar
1 red pomegranate

Nutrision Information

Servings Per Recipe
12
Calories
490
Sugar
11g
Fat
42g
Chiles en Nogada is a patriotic dish that is typically served in Mexico during the month of September to celebrate Mexican Independence Day. It is thought to have originated in the city of Puebla, where it was first created by the Augustinian nuns of the Santa Monica convent to honor a visit from Agustin de Iturbide, a Mexican general and politician who played a key role in the country's independence. Traditionally, the dish features a battered egg coating on the stuffed chiles, but this version omits the batter for a healthier and allergy-friendly option without sacrificing taste or flavor. It is a perfect dish to share with family and friends during special occasions and celebrations.

Instructions

1.Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat.
2.Once the oil is hot, add the ground beef and pork to the pan, and cook until browned, breaking up any large chunks as you go.
3.Add the chopped onion, garlic, and dried herbs to the pan and cook for a few minutes until the onion is translucent.
4.Next, add the raisins, chopped walnuts, chopped blanched almond, chopped green olives, and diced apples or pears to the pan. Stir everything together and cook for another 5-10 minutes.
5.While the meat mixture is cooking, roast the poblano chiles over an open flame or under the broiler until the skins are charred and blistered.
6.When the chiles are cool enough to handle, gently peel off the skins, taking care not to tear the flesh of the chiles.
7.Make a small slit down the side of each chile, and carefully remove the seeds and membranes from the inside.
8.Stuff each chile with the meat mixture, being careful not to over-stuff.
9.To make the nogada sauce, blend together the heavy cream, cream cheese, walnuts, sherry, boiled and peeled tomatoes, garlic clove, and onion until smooth and creamy.
10.In a separate pan, sauté the sliced white onion and garlic in vegetable oil until tender. Add the water and cider vinegar to the pan, and bring to a simmer.
11.Add the stuffed chiles to the pan, cover, and simmer for 15-20 minutes, until the chiles are cooked through and tender.
12.Serve the chiles en nogada hot, drizzled generously with the nogada sauce and sprinkled with pomegranate seeds.

PROS

Chiles en Nogada is a traditional and flavorful dish that represents the colors of the Mexican flag with its green chiles, white creamy sauce, and red pomegranate seeds.

This version is egg-free, making it a great option for anyone with egg allergies or sensitivities.

The sauce is rich and satisfying, and the combination of sweet and savory flavors in the stuffing is truly delicious.

CONS

This dish can be time-consuming to prepare, as there are a lot of steps involved and several ingredients to chop and sauté.

It can also be a bit messy to stuff the chiles, so be prepared for some spills and drips in the process.

While it is a festive dish that is traditionally served for Mexican Independence Day, it may not be everyone’s taste preference.

HEALTH & BENEFITS

Chiles en Nogada contains a variety of nutritious ingredients, including ground beef and pork, onion, garlic, raisins, and walnuts.
Poblano chiles are a good source of vitamin C and contain capsaicin, a compound that has been linked to pain relief and metabolism-boosting effects.
The high-fat content in the cream and cheese sauce means that this dish should be enjoyed in moderation as part of a balanced diet.

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