Chiles en Nogada (Stuffed Poblano Peppers in Walnut Cream)

关于这个食谱

Chiles en nogada is the most visually and symbolically patriotic dish in Mexican cuisine. Roasted poblano peppers are stuffed with a fragrant picadillo of minced pork, almonds, raisins, peaches, pears and spices, then covered in a cold creamy nogada sauce made from fresh walnuts, cream cheese, sherry and milk, and garnished with ruby pomegranate seeds and flat-leaf parsley. The three colours — green pepper and parsley, white walnut sauce, red pomegranate — represent the Mexican flag. The dish is traditionally served in August and September when all its seasonal ingredients align. It is served at room temperature, never hot. Making it is a project, but the result is unlike anything else in Mexican cooking.

食材

服务 6

• 6large poblano peppers
• 400 g猪肉碎
• 1peach or apple, peeled and diced
• 1pear, peeled and diced
• 40 gblanched almonds, roughly chopped
• 30 g葡萄干
• 2西红柿，切碎
• 1洋葱，切细丁
• 2蒜瓣，切碎
• 0.25 tspcinnamon, ground
• pinch丁香，地面
• 150 g新鲜核桃，去壳
• 150 g奶油干酪
• 50 mldry sherry
• 100 ml牛奶
• 4 tbsp石榴籽
• large handful新鲜的平叶欧芹叶
• to taste盐和胡椒

步骤

1. 1

   Char peppers

   Place poblanos directly over a gas flame or under a broiler, turning, until the skin is completely charred all over. Place in a sealed bag for 10 minutes to steam, then peel off the skin. Carefully make a slit down one side and remove seeds without tearing the pepper.

2. 2

   Make picadillo

   Brown pork mince in oil. Add onion, garlic and tomatoes and cook 10 minutes. Add fruit, almonds, raisins, cinnamon and cloves. Season and cook together 10 minutes until fragrant and slightly dry.凉爽的。

3. 3

   Make nogada sauce

   Blanch walnuts in boiling water for 2 minutes; drain and peel the papery skin.将核桃与奶油干酪、雪利酒和牛奶混合，直至光滑细腻。加盐调味。

4. 4

   Stuff peppers

   通过狭缝将皮卡迪罗充分填入每个辣椒中。 Press the pepper back together.

5. 5

   组装和服务

   Arrange stuffed peppers on a platter. Spoon nogada sauce generously over each pepper.将石榴籽和新鲜欧芹叶撒在上面。在室温下食用。

变化

• •

  素食版本：用扁豆、土豆以及相同的水果和香料的混合物代替猪肉。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

• •

  清淡：减少三分之一的脂肪，最后加入一点柑橘或一点醋，既能保持亮度，又不会失去浓郁的口感。

• •

  提前准备：提前一天准备好底料，然后轻轻地重新加热——大多数炖菜和炖菜实际上在第二天味道会更好。

存储

组件可以提前一天制作并在使用前组装。 Do not sauce ahead — the nogada turns brown.

常见问题解答