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Chiles en nogada are an emblematic dish of Mexican gastronomy, with a rich history that dates back to the 19th century. This exquisite recipe combines the flavors of beef, pork and fresh fruits, covered with a creamy walnut sauce and decorated with pomegranate and parsley, creating a contrast of colors and flavors that represents the flag of Mexico.

The history of chiles en nogada is closely linked to the Convent of Santa Mónica in Puebla, where Augustinian nuns collected the best local recipes and created this dish to celebrate the visit of General Agustín de Iturbide in 1821, who would later become the first emperor of Mexico. This date is fundamental, since chiles en nogada have become a traditional dish of Mexican national celebrations.

Chiles en nogada are a gem of Mexican cuisine, with historical roots that date back to the Convent of Santa Mónica in Puebla. To create this delicious recipe, it is essential to have the right utensils and glassware, and Cristalería La Única is the perfect place to find everything you need. Enjoy this Mexican culinary tradition at its finest and surprise your guests with an authentic dish of chiles en nogada.

Below we present this exquisite recipe made by Chef Alejandro Calleros:

Ingredients:

• 4 poblano chiles
• 2 red grenades
• 80 gr Parsley
• 400 gr ground beef
• 400 gr ground pork

Ingredients for the nogada:

• ¼ kg Castile walnut
• 100 gr Almond
• 190 gr Soft cream cheese
• 80 gr Sugar
• 400 ml White wine for cooking

Ingredients for chilaquiles:

• ½ kg Tortillas
• 5 - 6 pcs Tomato
• 1 dried mirasol chili
• 1 dried ancho chili
• tree chili to taste
• 1 clove garlic
• ¼ white onion

Nogada procedure:

• Put the white wine, almonds and walnuts on the heat in a Classic Straight Pot with Lid 24cm / 5.5L Red - EKCO , let it reduce and add nutmeg to taste.
• Blend in a Classic Professional Series Blender - BPST02 - Oster along with the other ingredients of the nogada, adjust consistency and flavor.

Chilaquiles procedure:

• Cook the tomatoes along with the chilies in the Classic Straight Pot with Lid 24cm / 5.5L Red - EKCO .
• We blend only the tomatoes with the chilies and the rest of the ingredients in our Classic Professional Series Blender - BPST02 - Oster with 3 handfuls of salt.
• Return to the pot to boil and add broth from the cooked tomatoes if necessary.

Chiles procedure:

• Put the chiles over direct heat to burn the skin, taking care not to burn them.
• Put them in a bag and let them sweat for 20 minutes; remove seeds, devein them and reserve them.
• Cut the pomegranates in half with a Tramontina chef's knife number 8 on a Tecniplast polyethylene cutting board.
• Shell the pomegranates with the help of a Tramontina brand table spoon.
• Stew the combined meats in a 28 cm skillet. Vasconia master brand with the help of an ekco brand kitchen shovel.

Mounting:

• In a small Winco brand bowl, place the chili.
• In another medium Winco bowl, place a handful of tortilla chips and a tablespoon of chilaquiles sauce with a little of the ground meat, stir well and leave the tortilla chips very wet.
• Open the chili in half and fill with the chilaquiles and meat.
• We will assemble the following plates: Regina Semi Matte Pompeya Fork Plate 23cm - Santa Anita , Chicago Fork Plate 28cm Gray - Santa Anita and Emboss Mauve Fork Plate 27cm Baby Turquoise - Santa Anita .
• We will put a ladle of nogada on the plate, spread and place the chili on the bed of nogada and decorate by sprinkling pomegranate and chopped parsley.