📍 Puebla
Chiles en nogada
Poblano peppers filled with meat and fruit, covered with walnut sauce and pomegranate.
- Preparation
- 60 min
- Cooking
- 30 min
- Waiting and resting
- 0 min
History
Associated with Puebla and September celebrations, the dish combines seasonal fruit with a creamy walnut sauce.
Ingredients
Preparation
- 1
Roast the peppers until blistered. Cover 10 minutes, peel carefully and slit one side to remove the seeds.
- 2
Sauté onion and garlic in oil. Add and break up the meat, then add tomatoes, fruit, raisins, almonds and cinnamon.
- 3
Cook the filling 20-25 minutes until the liquid reduces and the meat reaches 71 °C. Season.
- 4
Blend walnuts, cheese and milk into a creamy sauce, adding milk gradually to control its thickness.
- 5
Fill the peppers, cover with walnut sauce and decorate with pomegranate and parsley. Serve immediately; refrigerate the sauce if made ahead.
Cooking tips
- Drain the filling before stuffing the peppers so it does not dilute the walnut sauce.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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