Como hacer CHILES EN NOGADA | Chef Roger
Recipes in this Video
Chiles en Nogada hails from Puebla, Mexico, celebrating the country's independence with its colors of green, white, and red. Traditionally served during September, this dish combines the sweetness of fruits with savory meat, showcasing the bounty of Mexican agriculture. Its rich flavors and festive presentation have made it a cherished dish, enjoyed during special occasions and holidays.
Ingredients
- ●poblano peppers
- ●ground meat
- ●onion
- ●garlic
- ●tomato
- ●almonds
- ●cinnamon
- ●clove
- ●apple
- ●pear
- ●banana
- ●walnuts
- ●milk
- ●sugar
- ●cilantro
- ●pomegranate seeds
Instructions
- 1Roast poblano peppers over an open flame until charred, then place in a plastic bag to steam.
- 2Peel the charred skin off the peppers and remove seeds carefully.
- 3Sauté onion and garlic in a skillet until translucent, about 5 minutes.
- 4Add ground meat to the skillet and cook until browned, stirring frequently.
- 5Incorporate diced tomatoes, chopped apple, pear, and banana into the meat mixture.
- 6Season with cinnamon and clove, then simmer for 10 minutes to meld flavors.
- 7Stuff each roasted poblano pepper with the meat mixture, packing it well.
- 8Blend walnuts, milk, and sugar until smooth to create the nogada sauce.
- 9Pour the nogada sauce over the stuffed peppers on a serving platter.
- 10Garnish with chopped cilantro and pomegranate seeds before serving.
Ingredient Alternatives
poblano peppers
Healthier: bell peppers
Cheaper: jalapeño peppers
Bell peppers are lower in heat and easier to find.
ground meat
Healthier: lean turkey
Cheaper: ground chicken
Turkey is lower in fat while chicken is often more affordable.
walnuts
Healthier: pecans
Cheaper: sunflower seeds
Pecans provide a similar flavor, while sunflower seeds are budget-friendly.
milk
Healthier: almond milk
Cheaper: water
Almond milk is a dairy alternative, while water can reduce costs.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups water
- ●2 cups mixed fruits (such as watermelon, pineapple, and strawberries)
- ●1/4 cup sugar (adjust to taste)
- ●1 lime, juiced
- ●1/2 tsp salt
Instructions
- 1In a blender, combine the mixed fruits and 2 cups of water.
- 2Blend until smooth.
- 3Strain the mixture through a fine mesh sieve into a pitcher to remove pulp, if desired.
- 4Add the remaining 2 cups of water to the pitcher.
- 5Stir in the lime juice, sugar, and salt until well combined.
- 6Taste and adjust sweetness if necessary by adding more sugar.
- 7Chill in the refrigerator for at least 1 hour before serving.
- 8Serve over ice and garnish with additional fruit slices if desired.
Equipment
Ingredients
- ●2 cups plain yogurt
- ●1 cup fruit juice (e.g., orange or berry)
- ●1/2 cup sugar
- ●1 packet (7g) unflavored gelatin
- ●1/2 cup water
- ●1 cup mixed fruit (optional)
Instructions
- 1In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit for about 5 minutes to bloom.
- 2In a saucepan, heat the fruit juice and sugar over medium heat until the sugar dissolves, then remove from heat.
- 3Add the bloomed gelatin to the warm juice mixture and stir until completely dissolved.
- 4In a mixing bowl, combine the yogurt with the gelatin mixture and mix well until smooth.
- 5If using, fold in the mixed fruit gently into the yogurt mixture.
- 6Pour the mixture into a mold or individual cups.
- 7Refrigerate for at least 4 hours or until set.
- 8Once set, you can unmold the gelatina onto a plate or serve directly in cups.
Equipment
Salsa Taquera hails from Mexico, where it's a staple accompaniment to tacos, enhancing their flavor with its vibrant, tangy profile. Traditionally made with fresh ingredients, this salsa reflects the essence of Mexican cuisine—simple yet bold. Today, it's enjoyed globally, often found in Mexican restaurants and homes alike, showcasing the rich culinary heritage of the region.
Ingredients
- ●tomatillos
- ●jalapeños
- ●garlic
- ●white onion
- ●cilantro
- ●lime juice
- ●salt
- ●black pepper
Instructions
- 1Remove the husks from the tomatillos and rinse them under cold water.
- 2Place the tomatillos in a pot and cover with water.
- 3Bring the water to a boil and cook the tomatillos until they are tender, about 5-7 minutes.
- 4Remove the tomatillos from the pot and let them cool slightly.
- 5In a dry skillet over medium heat, toast the jalapeños until charred, about 3-4 minutes.
- 6Peel the garlic and add it to the blender with the tomatillos.
- 7Add the toasted jalapeños, chopped white onion, and cilantro to the blender.
- 8Squeeze in the lime juice and season with salt and black pepper.
- 9Blend the mixture until smooth, adjusting seasoning to taste.
- 10Transfer the salsa to a bowl and let it sit for at least 30 minutes to allow flavors to meld.
- 11Serve with tacos or as a dip with tortilla chips.
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