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Chiles en Nogada Chiles en Nogada

Huejotzingo , San Martín Texmelucan

Poblano dish par excellence, Chiles en nogada (chili in wallnut sauce) are typical of Mexican cuisine, specifically the city of Puebla, but have also been regarded internationally as one of the finest and representative of fine cuisine.

This dish essentially consists of a poblano chile, known in Mexico to a fresh Capbsicum annuum, and in some regions called Chile Ancho

The chile is filled with a stew of beef and pork, mixed with fruit that is in season (banana, apple, pear, peach). It is then weathered with beaten egg or mounted and lastly, fried.

For the presentation a white sauce made of walnut is prepared, finely chopped and liquefied sweet muscatel, cream and cheese. The combination of  these ingredients form the walnut sauce with chili which bathes and is decorated with Granada fruit and leaves of parsley.

It is a very patriotic dish, because the three colors of the Mexican flag: green chile and the parsley, white walnut sauce and red for Granada.


This dish carry more than 190 years of tradition; and since then nineteenth century, Puebla families congregate during the months of July, August and September to taste this delicacy Baroque.

Regular season begins near the July 15 and lasts about 85 days, until September 30. Featured will start the season with great tasting food, with authentic chiles en nogada or their particular interpretation of the original recipe.


The appearance of the famous Chiles en Nogada coincides with the stage of our independence and reaffirmation of sovereignty. That's why dress in three colors, displaying the flag..

In 1821, the consummation of Independence, the patriotic spirit of all Mexicans and historical facts were decisive for our country. In that September, Mexico "tested" for the first time the three colors of their flag, which that year had been created

El personaje central, pero no el más importante, de estos sucesos fue Don Agustín de Iturbide, autor del Plan de Iguala y creador del Tratado de Córdoba, junto con el último Virrey Don Juan de O'Donojú, principal firmante de la carta de Independencia, y que por estas y varias razones era aclamado.

A su regreso de la Villa de Córdoba, donde firmó el tratado que acordaba la independencia, decidió visitar Puebla, cuyos habitantes le eran fieles por haber logrado la capitulación de Puebla de los Ángeles. Quizá por este motivo decide festejar su santo en esta bella ciudad, donde es recibido por sus partidarios con un espléndido banquete, el 28 de agosto de 1821, día de San Agustín.

El lugar lucía con gran esplendor los tres colores de la naciente bandera nacional: el verde, la Independencia; el blanco, la Religión; y el rojo, la Unión. Se ofreció una selecta variedad de platillos poblanos, elaborados por las Madres Contemplativas Agustinas, del convento de Santa Mónica. Las monjas poblanas, contagiadas del espíritu y fervor patriótico que reinaba en esos días, decidieron preparar un platillo que tuviera los tres colores de la bandera; fue así como crearon los chiles poblanos en nogada, que surgen del más puro espíritu patriótico y nacional.

Quisieron seleccionar lo mejor de cada zona de Puebla para deleitar al libertador de México, que posteriormente se convertiría en emperador. Para ello utilizaron los ingredientes de temporada: aprovecharon la nuez de castilla tierna de la zona y la granada de corona y bermellón para dar los colores blanco y rojo de la bandera, y para el verde, unas hojitas de perejil, adornando el chile. Este platillo es una verdadera mezcla de dulce con salado, pues más de 35 ingredientes deleitan el paladar.

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Preparation Time: 3 hours.

Portions: : 15

Preparing Chiles

Chiles are roasted with his tail, constantly moving them to take an even color and do not burn; should be crispy and not soggy. Wrapped in a plastic bag to sweat. After half an hour, a cut on the side, seeds are taken away, were skinned and washed in water. If they are too spicy, soaked in water with vinegar and salt for 30 minutes. Are removed, drained and then dried to fill.

The poblano chile from the time of St. Augustine in Puebla (August 28) is characterized by fleshy and very dark (while darker color will be less spicy) so it can easily be filled. To do a rag on a tray and above preparations placed chilies.

Preparation of stuffing

In a large saucepan is set to heat the butter and olive oil; the garlic to brown them and are removed are added Chopped garlic with the onion and fry until translucent incorporated. After cooked meat, rehashed and seasoned with a little salt and pepper is added. With her raisins, prunes, crystallized pear, pineapple and fresh fruits are added. Cook over medium heat for 20 minutes, stirring constantly. Continue adding tomatoes, walnuts, pine nuts, spices, herbs and liquor. Everything gets seasoning, to taste.

Cook over low heat until thick consistency take, it becomes a season when you start to see the bottom of the pan. Approximate cooking time is two hours and a half. After must cool.

Preparation of weathered

Beat egg whites until stiff and mix well with the yolks. Skip chiles rellenos flour and then by the beaten eggs. Enter a pan with hot oil (keep constant temperature), flip everywhere and pass trays with blotting paper towels to drain.

Preparation of Nogada

Soak walnuts and almonds in milk for 2 hours, drain and peel them to acquire flavor and not turn black. Grind the nuts with almonds and pour the milk slowly to left not watery the nogada.

Grind the cheese with a little cream and put together all ingredients. Transfer to a bowl and pour the onion, sugar or honey, cinnamon and sherry. Season with salt to taste.

Cooling the sauce for 2 hours; if it is thick, add more cream; consistency must be semi-thick.



For chiles:

• 30 medium poblano peppers washed and roasted

To weather:

• 9 eggs

• 3 flour tablespoons

• 2 cups oil

For the filling:

• 1/4 cup butter

• 1/2 cup olive oil

• 10 cloves garlic, peeled

• 7 cloves garlic, minced

• 1 large onion, finely chopped

• 1 kilo of pork or chicken or beef, cooked with onions, garlic, black pepper and salt, shredded and chopped

• 1/2 cup raisins

• 1 cup prunes without bone finely chopped

• 1 cup pear or orange finely chopped crystallized

• 1 cup finely chopped fresh pineapple crystallized

• 5 pears finely chopped

• 5 peaches finely chopped

• 2 medium apples or finely chopped quince

• 1 ripe plantain finely chopped

• 1 kilo of ripe tomato finely chopped

• 1 cup finely chopped almonds

• 1 cup pine nuts

• 1/2 tbsp. ground cinnamon

• 1/2 tbsp. freshly ground pepper

• 1/2 tsp. ground cloves

• 1/2 tsp. ground nutmeg

• 1 sprig of laurel leaves

• 5 sprigs fresh thyme

• 5 sprigs fresh marjoram

• 1/2 cup dry sherry

• 1/2 cup dry white wine

• Rock salt to taste

For the Nogada:

• 225 walnuts peeled and soaked in milk (3 cups)

• 60 almonds, peeled and soaked in milk (1 cup)

• 1 1/2 goat creamy cheeses (200 grams each)

• 2 cups milk

• 1 1/2 cups plain cream

• 1 cup light whipping cream

• 1 tbsp. grated onion

• 3 tbsp. sugar (do a honey with a little water)

• 1/2 tbsp. cinnamon

• 1/2 cup dry sherry or sweet, or combined

• salt to taste

For the garnish:

• 4 o 5 red pomegranates peeled and shelled

• 1bunch parsley, washed and cut into leaves


Place the peppers in large platters or individual plates.

Put a layer of walnut sauce, chili then bathed with walnut sauce, and garnish with the Granada and the sides decorate with parsley leaves.

Serve the chili at room temperature.


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