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Chiles en Nogada (Chiles in Walnut Sauce) Recipe

Chiles en Nogada (Chiles in Walnut Sauce) Recipe

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This classic Mexican dish from Executive Chef Guillermo Tellez of Square 1682 in Philadelphia is perfect to serve for a small, Mexican-themed dinner party. With the green chile, the white sauce, and the red pomegranate seeds, it’s all of the colors of the Mexican flag on a plate! — Allison Beck


For the nogada:

  • 20-25 fresh walnuts, shelled and soaked in cold milk for at least 24 hours
  • 1 small piece white bread, crust removed
  • 1 ½ cups thick sour cream (or crème fraîche)
  • 1 ½ tablespoons sugar
  • Large pinch of cinnamon

For the pork:

  • 2 pounds of boneless pork
  • 2 pounds ground beef
  • 1 large carrot, diced small
  • 2 stalks celery, diced small
  • ½ onion, diced small
  • 2 cloves garlic, peeled
  • 1 tablespoon salt, to taste

For the filling:

  • ½ medium onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 3 cups cooked meat
  • 8 peppercorns
  • 5 whole cloves
  • ½-inch stick cinnamon
  • 3 heaping tablespoons raisins
  • ¼ cup apricots chopped into small pcs
  • ¼ cup dried cherries chopped
  • 2 tablespoons blanched and slivered almonds
  • ¼ cup other dried fruit, like dates or prunes, chopped
  • 2 teaspoons salt, plus more to taste
  • 1 ½ pounds of tomatoes, peeled and seeded
  • 1 pear, cored, peeled and chopped
  • 1 apple, pitted, peeled and chopped

For the chilies:

  • 6 poblanos
  • Pomegranate seeds, for garnish


For the nogada:

Drain the soaked walnuts and place in a blender. Add the remaining ingredients and blend together until smooth. Adjust the seasoning. Set aside.

For the pork:

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just fork tender — about 40-45 minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

For the filling:

Melt 6 tablespoons of the fat over medium-high heat and add the onion and garlic. Cook them, without browning, until they are soft, about 5-10 minutes.

Add the meat and let it cook until it begins to brown.

Crush the spices roughly in a spice grinder and add them along with the dried fruit, salt, and tomatoes to the meat mixture. Cook the mixture a few moments longer.

Add chopped apple and pear to the mixture, stir, and set it aside off the heat.

For the chilies:

Put the chilies straight into a fairly high stovetop flame or under a broiler and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.

Wrap the chiles in a damp cloth or plastic bag and leave them for about 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked as they steam. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili and the part around the base of the stem, intact. (If the chilies are too hot — picante — let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.

Stuff the chilies with the picadillo until they are well filled out. Place 1 chile on each of 6 plates. Warm the nogada sauce in a small saucepan and spoon over the chiles to cover. Garnish with pomegranate seeds.

Simple Recipes

Guaymas Restaurant in Tiburon is my favorite Mexican restaurant in Northern California and their Chile Poblano is the best item on the menu. It is a green poblano chili stuffed with a picadillo and covered in a walnut creme sauce and sprinkled with pomegranate seeds. I have loved this dish for years and and finally found the recipe in Diana Kennedy’s The Cuisines of Mexico. Guyamas’ version uses a ground chicken picadillo, while Diana Kennedy’s version uses a pork picadillo. “Chiles en Nogada” (chilies in walnut sauce) is traditionally made with pork and is a specialty of Puebla. According to Ms. Kennedy,

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquest were concocted of ingredients of the color of the Mexican flag in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

This dish is a bit involved, but the effort is worth it. It really is an extraordinary blend of flavors. And if you ever get to Guyamas Restaurant in Tiburon, Mill Valley California, by all means order it! You won’t be disappointed.

Chiles en Nogada

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country’s flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico’s independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It’s served throughout the country every September, in honor of Mexico’s Independence Day.

We make our chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back at least until the 1950s. Chiles en nogada are meat stuffed poblano chiles bathed in nogada, a walnut cream sauce and garnished with pomegranate seeds and parsley.

Chiles en Nogada

It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red.

In Yuriria, the filling is prepared with beef, pork, and biznaga, candied cactus which adds a delicate sweetness. Biznaga will be almost impossible to find but you can replace it with the equivalent amount of any candied fruit or dried fruit with excellent results.

How to Make Traditional Chiles en Nogada

Chiles en nogada is not a difficult dish to prepare but it does require you to dedicate some time for preparation. Your time will be rewarded with a sophisticated, deeply satisfying dish with knockout presentation perfect for a special occasion.

Love and attention to detail matter. For a truly special dish, you must make the effort to chop all of the ingredients into uniformly sized pieces which will give you the most beautiful presentation.

STEP 1. – Gather all of the Ingredients

Be sure to lay out all of your ingredients beforehand and double-check your ingredient list to make sure that you have all ingredients on hand. You don’t want to start cooking and then realize that you have forgotten a key ingredient. We speak from experience on this one. Double-checking avoids swearing loud enough for your neighbors to hear.

STEP 2. – Prepare the Filling

Precook the Beef and Pork

Many chiles en nogada recipes call for ground beef or pork. This one calls for chopped beef and chopped pork. It is definitely more work to prepare chopped meat instead of ground but we feel that it gives the dish a much better texture and flavor. If you don’t want to prepare chopped meat ground meat will still taste great. It’s a matter of personal preference.

Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once.

When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid. You will use it to prepare the tomato puree.

The meat should look like this. Be sure that the meat is chopped into evenly sized pieces.

Chop the Remaining Ingredients

Before you can cook the filling you need to chop the onion, carrot, zucchini, potato, and candied fruit into ¼″ cubes. The almond should be very finely chopped. Don’t chop the peas or raisins.

Just as you laid out all of the ingredients before starting preparation lay out all of your chopped ingredients before starting to cook the filling.

Prepare the Tomato Base for the Filling

Slice the tomatoes in half and add them to your blender with ½ cup of the cooking liquid from the meat.

Start by frying the onions in 3 tablespoons of oil for 2 minutes.

Then add the potatoes, stir and cook for 5 minutes.

Add the chopped meat and stir.

Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.

Add the peas, biznaga or candied fruit, almonds, brown sugar, and cinnamon. Stir well.

Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced. Don’t cook until dry. You want the filling to be moist but not wet.

Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.

STEP 3. – Roast and Clean the Poblano Chiles

The poblano chiles must be roasted and cleaned before being stuffed. Choose chiles that are shiny with smooth skin and are firm to the touch. Wrinkled chiles mean that they are old and won’t hold their shape well when being stuffed.

Place the chiles over the open flame on the burner on your stove. You do this to blister the skin so that you can peel them. Note: Do not leave the chiles unattended.

Blacken the skin on all sides.

Once you have blackened all of the chiles place them in a plastic bag to sweat them. This helps loosen the skin even more.

Once the chiles have cooled enough that you can handle them it’s time to clean them.

Very gently scrape the skin the chiles with the blade of a knife.

Remove as much skin as possible. You will probably have to use your fingers after using your knife to remove the remaining bits of skin.

Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.

The chiles have a seed pod on the large end at the base of the stem.

Carefully use your fingers to remove the seeds.

If you are unable to remove all of the little seeds with your fingers you can place the chile under running water to remove them. This chile is ready to be stuffed with the filling.

STEP 4. – Prepare the Nogada

Once you have prepared the filling and cleaned the chiles it’s time to make the nogada, the creamy walnut sauce.

STEP 5. – Serve the Chiles, Yeah!

It’s now time to serve. Woohoo!

With a small spoon or your fingers remove the seeds from the pomegranates into a bowl or onto a plate.

Mince the parsley. Leave a few whole leaves for decoration.

Fill each poblano chile with enough filling so that it will just close. You don’t want the filling to spill out the side of the chile onto the plate. If the chiles won’t stay closed you can use toothpicks to close them.

Place 1 stuffed chile on each plate.

Spoon enough nogada over each chile to completely cover it. Sprinkle with pomegranate seeds and minced parsley. Top with 1 or 2 parsley leaves. Chiles en nogada are served gently warmed with the sauce at room temperature.

The nogada is made using peeled walnuts, cheese, a liquid and a couple of seasonings. Typically everything is blended until perfectly smooth.

There are some variations as to which cheese to use. The most traditional recipes use goat cheese, but modern adaptations use other cheeses too.

The sauce can be made using goat cheese or queso fresco. Another very modern twist is to use cream cheese.

I personally think the goat cheese is the best to use. I enjoy how well it pairs with the rest of the ingredients.

To help blend the cheese a liquid is added. It can be to use milk, or double cream or even sour cream.

Chiles in Walnut Sauce


The Poblanos

The Picadillo Filling:

  • 1/2 lb ground beef
  • 1/2 lbs ground pork
  • 2 tbsp pork lard
  • 1 cup onion finely chopped
  • 2 cloves garlic diced
  • 1 tbsp ancho chile powder dried
  • 1 tsp thyme
  • ½ cinnamon stick
  • Salt to taste
  • 1 lbs peaches or apples peeled and cubed
  • 1/3 cup raisins
  • 1/3 cup raw almonds chopped
  • 1/4 cup cider vinegar
  • 2 tsp pilloncillo or brown sugar

The Nogado Sauce:

  • 1 cup unsweetened heavy whipping cream or Mexican crema
  • ½ cup sour cream if using whipping cream
  • 1 cup shelled walnuts ground in a spice mill or cuisinart
  • 2 tbsp fresh parsley minced
  • 2 tbsp brandy
  • ½ tsp ground cinnamon
  • Pinch of salt
  • Fresh sprigs of cilantro for garnish
  • 1/2 Cup pomegranate seeds or sliced cherries for garnish


The Picadillo Filling:

The Ploblanos:

The Nogado Sauce:

Chiles en Nogada (Chilies in Walnut Sauce)

Disclosure: This post is a compensated post in collaboration with Cacique, and Latina Bloggers. As usual all opinions are my own. Thank you Cacique and Latina Bloggers for making NJB awesomeness possible! Check out this cool website with tons of Dia de los Muertos recipes!

Dia de los Muertos is upon us and I wanted to share a couple of recipes that would represent my alter for the celebration. The basics for this holiday is to celebrate those who are no longer with us. Have you seen a beautiful Dia de los Muertos alter before? It is typical to include flowers, candles, bright colors, and dishes that those who have passed would enjoy. There are traditional dishes, and breads that are typical for most alters, but also serve up their favorites, like this Chiles en Nogada (Chilies in Walnut Sauce) using a couple of Cacique Mexican Cheeses and Crema products!

Honestly, I have been working on this recipe for years. The star of this dish is the sauce, and it has taken years to master. Learning tricks to a smoother, silkier sauce as I go. It was serendipitous timing that I am working with Cacique on a recipe for Dia de los Muertos when I recently decided I was ready to share my recipe. I use Cacique in a variety of steps, match made in heaven. No pun, just good timing. The queso fresco and crema from Cacique make this sauce perfectly creamy, smooth, and just the right tang from the cheese and crema, which is Mexican sour cream. Chiles en Nogada is a Poblano chile, stuffed with pork, apples, and nuts in a tomato spice broth, topped with a creamy walnut sauce. A seriously lovely Mexican delight.

Chiles en Nogada was created in Puebla, Mexico, where many amazing Mexican dishes were born. It was served to Saint Anthony who was visiting the town. This dish, and traditional Mole was said to be made by the nuns to honor the Saint and the celebration of the Mexican holidays. The colors in this dish represent the Mexican flag with green Poblano, white walnut sauce, red pomegranates, and more green cilantro.

This dish is my favorite for the holiday seasons, and my Mamas favorite as well. I remember years ago she told me how much shes loves this dish. That is what fueled my inspiration for making it in the first place. It’s not something you find on many menus, as it is a bit time consuming, yet worth every moment! Cool thing, she helped me make this dish, I put her on pomegranate seed removal duty.

This is the perfect meal to share family duties. But it really is not too difficult to make, it just requires a few steps to make that walnut sauce super creamy, especially using Cacique Queso Fresco, and Crema. Soaking the walnuts overnight to remove the skin, queso fresco, and crema are essential keys to making this sauce the best, so don’t skip them!

To be super perfectly honest, if I could buy good quality blanched skin peeled walnuts, I would. It is the only tedious task I would love made easier for this meal. It is slightly therapeutic, sitting peeling the skin off, but after twenty minutes, therapy is over and I want it done. So if you find peeled walnuts, let me know!

This is truly a unique, special, traditional Mexican dish, perfect for celebrating. That is why I chose it for the Cacique Dia de los Muertos celebration. While I am not making this for any particular person, it was simply the best meal for the celebration of life as a Latina. This recipe sings the true culinary masterpieces of Mexico, and I am happy and proud to share it with you! It is a very special recipe to me, a labor of love, and I enjoyed sharing it with my family. It was such a treat to watch them enjoy it so much.

Chiles en Nogada (Chilies in Walnut Sauce)

Note: Start this recipe the night before by following these steps to start the sauce…

1. In a medium pot, boil water, add 1 cup shelled walnuts, blanch for 1-2 minutes. Remove using spider or strainer. Allow to cool for a few minutes. Remove skin by rubbing and peeling off the skin (the skin is very bitter, and will produce a chunky bitter sauce if you skip this step). Get most of the skin off, it can be difficult to get every last bit, so get as much as you can.

2. Place walnuts in a medium bowl, cover with milk (about 2 cups), place in fridge overnight.

More Notes & Tips: It looks like a tons of ingredients, and can feeling overwhelming. So like I learned in Culinary school, grab all of your ingredients and place them on sheet pans, or plates for each step. Measure and keep separate on the sheet pan or plate. That way everything remains organized and separate for each step. Like below… This is called Mise en Place, everything in it’s place.

Chiles en Nogada (Chilies in Walnut Sauce)

Ingredients for the following day:

6 Poblano Peppers, roasted, skin peeled, seeded (directions below)

1 cup walnuts, blanched, skin removed, and soaked overnight

1-15 oz container Cacique Crema, Mexican sour cream

2 tablespoons sugar, I use organic cane sugar

1/2 teaspoon fine sea salt

Picadillo- filling for peppers

Measuring: Measure each spice, and place in one bowl to keep organized and use less dishes. Do the same for the tomatoes, dried fruits, almonds, olives, and apple.

1 pound pork loin, chopped, you could also use ground pork, beef, or turkey

1/2 medium onion, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1-15 oz can diced tomatoes, (fresh if in season, peeled, seeded, and chopped)

1/4 cup almonds, finely chopped

1/4 cup green olives, finely chopped

1/4 cup apple, cored, finely shopped

1/4 cup fresh cilantro, chopped

Roasting the Peppers:

1. Place peppers on a sheet pan, place under the broiler on high for 10 minutes, turning once at 5 minutes. Remove from oven, place in a large bowl, cover with clean dish towel. Allow to sweat for 10 minutes. Remove skin by peeling off.

2. Place skinned peppers on a cutting board. Carefully slice open a slit on one side, remove seeds. Set aside.

Walnut Sauce:

1. Drain walnuts. Add walnuts, queso fresco, cream, salt, and cinnamon to a blender, blend until smooth. Taste for seasoning, add more fine sea salt if needed. Set aside at room temperature.

1. In a large skillet over medium high heat, add olive oil. Once shimmering, add chopped pork. Brown for 3-5 minutes, stir a couple of times. Season pork with 1/2 teaspoon fine sea salt. Lower heat to medium, add onions and garlic, cook 2-3 minutes. Stir frequently.

2. Add spices blend, stir to combine, cook for 2-3 minutes. Add tomato/fruit/almond blend, stir and cook for 15 minutes, uncovered, stir frequently. Taste for seasoning. Add fine sea salt is necessary.

1. Place roasted Poblano on individual plates, stuff with heaping spoonful of Picadillo. Ladle 1/4-1/2 cup walnut sauce over pepper. Top with pomegranate seeds, and cilantro.

No need to re-warm sauce or peppers, this dish is meant to be slightly warm to room temperature. If leftovers, do not heat sauce in microwave for more than 30 seconds, it will separate. Best brought to room temperature on counter.

Chiles en Nogada: Fit for a King

Every August, my Mexican sister-in-law and family took on their painstaking yearly tradition, making chiles en nogada to celebrate the birthdays of my brother-in-law and his youngest daughter. This complicated dish, typical of the state of Puebla, originally was a dessert created in colonial times, and eventually became a meal in itself, combining sweet and savory with the addition of shredded meat. Ingredients such as pomegranate seeds, chiles poblanos, walnuts, pears, and apples are in season from July through September, joining their flavors with others to produce this mouth-watering specialty.

At the home of my relatives, a day or two ahead of time, family members would begin to crack fresh walnuts, soak them, and peel off the thin skins covering the brain-like inner flesh. Fingers and nails soon bore the telltale signs of their task, a brownish-black stain that can take days to disappear. This step is considered necessary to remove the infamous bitter taste of the skins and leaves the walnuts looking perfectly pearly white.

Closer to the fiesta, the shiny, dark green poblano chiles were toasted over a gas flame on the stove, filling the kitchen with smoke. The charred skins were then removed carefully, along with the seeds and veins, which tend to make the chiles spicier. The chiles can be from three to six inches long, but to stuff them, large ones are preferred. If they are especially spicy, they can be soaked in salt water. When shopping for poblanos, “The darker ones aren’t as hot,” I’ve been told. “Put oil on your fingers and nails so that you can remove the spiciness more easily, afterwards”. Another tip: “Try to avoid touching your eyes for a few hours!” The sting of chile is hellish in sensitive eyes.

Another tedious chore, best achieved by a team of cooks or family members, involves chopping the fruit, ideally from the nearby region of the volcanoes: stripey panochera apples, small hard sweet-milk pears, and peaches. A more tropical and softer ingredient, plantains, is sometimes added. Crisp almonds are chopped finely and added to the mix, as well as raisins and pork or beef that has been finely shredded. Aromatic spices such as nutmeg, cumin, and cloves are added, and perhaps bits of acitrón (candied cactus), depending on the family’s recipe.

Then comes the filling of each chile with its wonderful bounty, the careful beating of egg whites until they are stiff, the dipping of each chile until it is well covered in the fluffy batter, and the sizzle as they are fried and turned. When properly golden, the chiles are placed on paper towels to be relieved of at least a bit of the hot oil.

Not ready yet! Members of the kitchen team have blended the walnuts with fresh goat cheese, cream, and a taste of wine or sherry to make a rich, creamy sauce. Others have finely chopped some parsley leaves, with their fresh herbal aroma. Preparing pomegrates has been a tedious work of love, as the inner divisions of white pulp are removed and the treasure of tiny bright red gems is finally liberated.

Last, but definitely not least, is serving the plates. Each chile is centered in the middle, doused with a generous portion of creamy walnut sauce, and finally sprinkled with parsley and pomegranate. A dish for a king, or at least a future emperor, as tradition suggests, when the Santa Monica nuns of Puebla supposedly prepared this dish for General Agustín Iturbide on his birthday, during the Mexican War of Independence in 1821.

The contrast of green and ruby red against the white “nogada” reflects the colors of the Mexican flag designed by Iturbide. However, specialists have indicated that the recipe existed previous to that time, so it may be that the colorful additions were the true novelty.

It is almost a shame to consume the artwork of the chiles en nogada, which in a fine restaurant may be served on a typical hand-painted Talavera-ware plate with its cobalt blue designs on white. In homes, the best dishes are likely to be used, especially as this is usually a special once-a-year custom, due to its complexity. We savor each bite of the nutty sauce, and the marvelous mixture of fruit with an occasional almond crunch. The sweetness does not overwhelm one’s palate, as it is balanced by the savory meat and the heat of the chile. Each pomegranate seed offers a slight tang and a tiny spurt of juice.

The effort, the collaboration, and the intricacy of this regional specialty make it the ideal dish to bring family together to feast like royalty and celebrate together.

Astray Recipes: Chiles en nogada (chiles in walnut sauce)

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag in this dish were the green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen walnuts. Sometimes they are crammed into small paper bags, but the top one will always be cracked open so that you can see its quality. The flesh is tender, almost milky, with a very delicate flavor, and the papery skin around it can be peeled off easily.

Practically every restaurant will have chiles en nogado on the menu, and no family fiesta will be complete without them during their short season.

You really have to use chiles poblanos for this dish. Bell peppers or the canned, peeled green chiles are no substitutes. The walnuts should be very fresh, but in a pinch you could use the commercially packed walnuts, which soften and swell when soaked in water overnight.

One of the points most vehemently discussed among Mexican cooks is whether the chiles for this dish should be capeados (covered with beaten egg and fried) or not. I agree with those who say no I think the rich sauce and batter together is too much. They are served warm with the cold sauce poured over them at the last moment. But if you personally prefer them capeados, then do it that way.

* Many people like a slightly sweet sauce, while others prefer it a little salty--it is entirely a mater of taste. If you prefer sweet, substitute 1½ tablespoons of sugar for the ½ teaspoon salt.

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.

Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

Cover the nuts with boiling water and leave them to soak for 5 minutes. (If you leave them soaking too long the skin will become too soft and will be more difficult to remove.) Remove the papery brown skin--it should come off quite easily.


  1. Chiles: Roast chiles over open flame on gas stovetop or under broiler, turning often, until skins are charred. Place in paper or plastic bag and close to “sweat” chile for 4 to 5 minutes. Remove chiles from bag and run under cold water. Skin will peel off easily. Make lengthwise slit to remove seeds and veins. Rinse chiles and pat dry with paper towels. (We suggest that plastic gloves be worn when working with the chiles as skin can become irritated. Do not touch face or eyes when working with the chiles.)
  2. Meat Filling: Heat oil in a heavy large skillet over medium heat. Add onion and garlic cook until just soft, but not browned. Add ground beef. Cook until browned, stirring occasionally drain. Add the remaining ingredients except the sherry. Turn the heat to medium low. Simmer, stirring frequently, until most of the liquid has evaporated, about 15 minutes. Stir in the sherry and continue cooking for 5 minutes.
  3. Walnut Sauce: Place walnuts in medium bowl. Cover with boiling water let stand for 5 minutes. Drain. When walnuts are cool enough to handle, remove the skins and discard them. (This will take a long time!) Walnuts may need to be covered with boiling water again to keep them easy to peel.
  4. Place peeled nuts, evaporated milk, media crema, goat cheese, cinnamon, sherry and sugar in blender container cover. Blend until smooth. (It should be the consistency of a thick milkshake.) Makes about 4 cups.
  5. To Assemble and Serve: Fill each chile with about 1/2 cup filling. Place stuffed chiles on serving platter. Cover with Walnut Sauce and place remaining sauce in serving bowl. Garnish with pomegranate seeds and parsley.
  6. Serve at room temperature.

Prep Time: 6 hr | Cook Time: 1 hr | 10 servings

* Acitrón is the crystallized or candied pad or paddle (leaf) of the prickly pear cactus. This can be found at Latin markets.

Nutritional information: Calories: 520 Calories from Fat: 290 Total Fat: 32 g Saturated Fat: 12 g Cholesterol: 60 mg Sodium: 460 mg Carbohydrates: 38 g Dietary Fiber: 5 g Sugars: 22 g Protein: 21 g

Watch the video: ChIlEs En NoGaDa (July 2022).


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