Chiles in Walnut Sauce
Submitted by maerchen
Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minThis is chiles en nogada, one of the proudest dishes in Mexican cooking, built in the colors of the flag: green poblano chiles, snowy white walnut sauce, and a scatter of ruby pomegranate seeds.
The filling is a picadillo, and it’s a glorious sweet-savory tangle. Ground beef browns with onion and garlic, then gets loaded with chopped tomato, apple, banana, raisins, almonds, olives, capers, and warm cinnamon. It’s the kind of stuffing that surprises anyone who expects a stuffed chile to be straightforwardly savory.
There’s real technique here. Chill the stuffed chiles so they hold together, then dredge them in flour and a fluffy egg-white batter, the capeado, and fry until puffed and golden.
The crowning walnut sauce, ground nuts blended with sour cream and broth, goes on at the end, cool and creamy against the warm chile. Pomegranate and cilantro finish the flag.
Chef Tips
- Chill the stuffed chiles for a full hour so they stay sealed and don’t burst in the oil.
- Beat the egg whites stiff and fold the yolks in gently. That airy batter is what puffs up golden.
- Spoon the cool walnut sauce over just before serving, since it’s meant to contrast the warm fried chile.
- Don’t skip the pomegranate and cilantro. They’re the red and green that complete the dish.
Variations
- Roast and peel the poblanos first for a smokier flavor and softer texture.
- Use ground pork, or a pork-beef mix, in the picadillo as many traditional versions do.
- Serve the sauce cold over room-temperature chiles, the way it’s often done for celebrations.
Ingredients
Directions
Cut a lengthwise slit down one side of each poblano chile.
Carefully remove the seeds and membranes and set aside.
Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain.
Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro.
Cover and simmer for 15 minutes.
Fill chiles with beef mixture.
Cover and refrigerate for an hour.
Beat egg whites in a large bowl until stiff.
Beat egg yolks and fold them into the egg whites.
Coat filled chiles with flour; dip into the egg mixture.
Heat ¼ inch of oil in an 8-inch skillet until hot.
Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain.
Place on cookie sheet and keep warm in a 200 degree F oven.
Prepare Walnut Sauce and spoon over the chiles.
Sprinkle with pomgranate seeds and cilantro.
Comments
