1 hr 45 mins
Queen Dragon Mom's Note:
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Units: US | Metric
Walnut Cream Sauce
- 1 cup cream
- 1/2 cup queso fresco
- 1 tablespoon sugar (or more to taste)
- 1/3 cup chopped walnuts
- 1 small pomegranate (or more about 1/2 cup, more if you wish, for garnish)
- 1 sprig cilantro (for garnish)
- 1/2 small white onion, finely chopped
- cooking oil (enough to coat bottom of pan)
- 1 lb ground beef (or ground pork, or use cooked shredded pork)
- 1/2 cup blanched slivered almonds or 1/2 cup other nuts
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/4 cup raisins (soaked in hot water if hard, discard water)
- 2 tablespoons sliced pitted green olives
- 2 tablespoons diced dried fruit (such as apples, dried apricots, dried or candied pineapple, or Mexican cactus candy dulce de biznaga)
- 8 poblano chiles, toasted, peeled, slit down the side and seeded
- 1For the sauce: In a blender combine first 4 ingredients until smooth.
- 2The sauce is to be served at room temperature, do not heat.
- 3For the filling: In a large sauté pan cook onion and garlic in oil over medium heat until golden brown.
- 4Add remaining ingredients and cook until beef is done.
- 5Stuff chiles with meat mixture.
- 6(Note: You can use toothpicks to keep the chiles closed after they have been stuffed or just handle them very carefully).
- 7For the Batter: Beat egg whites until stiff peaks form.
- 8In a separate bowl beat yolks well.
- 9Fold yolks into beaten whites.
- 10Sprinkle about 2 1/2 tablespoons of the flour on top and fold it into the egg mixture.
- 11Sprinkle a plate with a layer of flour and lay each stuffed chile in it.
- 12Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere.
- 13In a large sauté pan heat about 1/4 inch oil over medium-high heat.
- 14When oil is hot, pick up each floured chile by the stem and dip it the batter.
- 15Then gently lay it in the oil.
- 16As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked (this makes them easier to turn too).
- 17When the first side is golden brown, turn and cook the other side.
- 18Remove with a slotted spoon and drain on several layers of paper towels.
- 19Keep warm in a low oven (about 150 or 200 degrees) until all are done.
- 20Note: The chiles may be prepared in advance and reheated on a nonstick baking sheet for about 8 minutes at 450 degrees.
- 21Or they may be served at room temperature.
- 22To Serve: To serve, place a stuffed chile on each plate and cover with walnut cream sauce (the nogada).
- 23Sprinkle with pomegranate seeds and garnish plate with cilantro.
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Nutritional Facts for Chiles En Nogada
Serving Size: 1 (267 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 478.0
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 11.7 g
- Cholesterol 336.0 mg
- Sodium 176.0 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 3.0 g
- Sugars 10.7 g
- Protein 24.0 g
The following items or measurements are not included: