Chiles en Nogada- Chiles in nut sauce

Abuelita  Mina  made the BEST Chiles en Nogada.  She very generously offered to make them for anyone that was having a party.  The only deal breaker was if the pomegranate seeds were not in season.  I must agree.  Chiles en Nogada are nothing without the “semillas de granadas”.  This is labor intensive, but worth it.

Pomagranets

Chiles en Nogada –Chiles in a walnut sauce

Chiles en Nogada are the typical Mexican dish served during the Independence celebrations.  The colors are representative of the Mexican flag: green (chiles), red (pomegranate) and white (sauce).  There are different versions of this sauce, but this is my favorite.  The quantities of liquids are just an approximation.  Work slowly to make sure that you don’t make the sauce too watery.

6 large green chiles, stuffed with picadillo (earlier post)
~1/2 cup mexican cream or sour cream
~1/4 cup orange juice
1/2 teaspoon sugar
1/4 round of queso fresco
1/4 cup milk
1/2 cup walnuts
1/4 cup almonds
1 teaspoon cinnamon
1 pomegranate, seeds separated to decorate
salt and pepper
.

One day ahead, take the shelled walnuts and almonds and place them in a cold pot of water.  Bring it to a boil and then pour out all the water and rinse in cold water.  Place the nuts in a new pot of cold water and once again bring it to a boil and let cool.  Remove the papery skins.  This may be hard to do if the nuts are not fresh.  The sauce is smoother without the skins, but if you can’t get them off, make sure you puree it well.  Let the walnuts  and the almonds soak in milk overnight.

Soak the walnuts and almonds in the milk for 1 hour.  Place the nuts,sugar and cinnamon and queso fresco in a blender with the milk. Add the orange juice and cream slowly until smooth and the consistency of a light mayonnaise.  The quantity of liquid will vary depending on the freshness of the nuts.  The goal is to have a sauce that is thick enough to cling to the chiles but thin enough to pour.  Check seasoning for salt and pepper.

Serve the chiles rellenos on a platter with the sauce on top and sprinkle  pomegranate seeds.  This is the “Blanco, Verde y Colorado” of the Mexican flag.  This dish is served at room temperature.

Chile En Nogada

 

7 Responses to “Chiles en Nogada- Chiles in nut sauce”

  1. Adriana says:

    Can we make this over Christmas? I want to learn how to make it. My favorite Mexican dish!

  2. That sounds like fun!

  3. Cynthia says:

    I seem to recall in the book Like Water for Chocolate, they made this dish-
    wonderful. I live in Mexico, my granadas from my tree are my new favorite food to cook with. Wonderful in guacamole with jimmy’s Verde Mojo and some carrots and red onions diced very tiny…..yes I know Jimmy! and Jimmy’s cooking.

  4. Chef Jimmy does great cooking. It’s always fun. How wonderful that you have your very own tree! I used to have a big garden an I miss going down to the garden to “see what’s for dinner”.

  5. amazing stuff thanx 🙂

  6. great blog, bookmarked it to show my friend :)!

  7. Encontré tu blog por pura casualidad y vi que todo lo que escribes es bastante interesante. Hace bastante que estoy leyendo tus artículos. Acabo de incluir tu blog en mi lector de noticias RSS. Si no estás haciendo nada interesante, accede a mi sitio. Abrazo!

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