Authentic Chiles en Nogada

This recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950's. Filling includes beef, pork and biznaga, candied cactus that gives the dish a delicate sweetness.

📝 Ingredients

• 6 large poblano chiles (about 6" long)
• FILLING
• 10 ozs. beef
• 10 ozs. pork
• 1 medium carrot
• 1 medium white onion
• 1 medium waxy potato
• 1 medium zucchini squash
• 3 plum tomatoes (Roma tomatoes)
• 1/2 cup peas
• 8 ozs. biznaga or candied fruit or dried fruit
• 1/2 cup raisins
• 1/2 cup almonds
• 1/2 tsp. cinnamon
• 1 tbsp brown sugar
• 1 tsp salt + salt to taste
• NOGADA
• 1 1/4 cup Mexican cream (do not use sour cream)
• 1/2 cup shelled walnuts
• 1/2 teaspoon cinnamon
• 1 tbsp brown sugar
• GARNISH
• 2 small pomegranates or 1 large
• 1 small bunch of parsley

👨‍🍳 Instructions

1. 1PRECOOK THE MEAT
2. 2Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
3. 3CHOP THE INGREDIENTS
4. 4Chop the meat into cubes first then chop finely.
5. 5Chop the onion, carrot, zucchini, potato and candied fruit into 1/4" cubes.
6. 6Chop the almond very fine.
7. 7PREPARE THE TOMATO BASE
8. 8Slice the tomatoes in half and add them to your blender with 1/2 cup of the cooking liquid from the meat.
9. 9Blend until smooth but not liquefied.
10. 10COOK THE FILLING
11. 11Fry the onions in 3 tablespoons of oil for 2 minutes.
12. 12Add the potatoes, stir and cook for 5 minutes.
13. 13Add the chopped meat and stir.
14. 14Add the pureed tomato.
15. 15Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
16. 16Add the peas, biznaga or candied fruit and almonds. stir well.
17. 17Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
18. 18Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
19. 19ROAST AND CLEAN THE POBLANO CHILES
20. 20Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
21. 21Blacken and blister the skin on all sides.
22. 22When you have roasted all of the chiles place them in a plastic bag to sweat them.
23. 23Scrape the skin the chiles with the blade of a knife.
24. 24Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
25. 25Remove the seeds inside the chile with your fingers without tearing the chile.
26. 26PREPARE THE NOGADA
27. 27Place the cream, walnuts, and cinnamon in your blender.
28. 28Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
29. 29PREPARE THE GARNISHES
30. 30Slice the pomegranates in half.
31. 31Remove the seeds from your pomegranates.
32. 32Chop the parsley very finely reserving a few leaves to use as decoration.
33. 33SERVE THE CHILES EN NOGADA
34. 34Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
35. 35Place 1 stuffed chile on each plate.
36. 36Spoon nogada over the stuffed chile until the chile is completely covered.
37. 37Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
38. 38Decorate with a 1 or 2 parsley leaves.