Chile in nogada . The chile en nogada (more commonly, chiles en nogada, in the plural, although it is not usually served more than a single chile) is one of the typical dishes of the gastronomy of the State of Puebla . It has been called the “quintessential poblano dish.” 1 It is prepared with poblano chili stuffed with a hash and fruit stew, which includes acitron and which is covered with walnut sauce (nogada), parsley and pomegranate. The colors of the poblano pepper, the cream and the pomegranate symbolize those of the flag of Mexico .
Summary
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- 1 Story
- 2 Origin
- 3 Preparation
- 4 For the nogada
- 5 way to serve
- 6 Ingredients Chili in nogada (6 servings)
- 7 For the nogada
- 8 Sources
History
The chiles en nogada have their own legend, as it is said that when Agustín de Iturbide passed, together with the Trigarante Army, through Puebla heading to Mexico City in September 1821 after having signed the Treaties of Córdoba , the Augustinian nuns of the convent of Santa Monica they decided to do on August 28 on the occasion of his saint with an original dish. Taking as a reference the symbol of the Trigarante Army, which was a flag of white, green and red colors, which represented the three guarantees; religion, union and independence.
There are other versions about the meaning of the colors of the flag, which are represented in the chiles en nogada, which are green (faith), white (hope), and red (charity), represent the three theological virtues.
On the other hand, the writer Artemio del Valle Arizpe says that in the Don Agustín regiment there were three soldiers who had girlfriends in Puebla, wanting to receive them with a special dish that should have the colors of their uniform, those of the trigarante flag. Each one looked for the ingredient that had one of the colors and they did not want to resort to any recipe book. They prayed to the Virgen del Rosario and San Pascual Bailón to illuminate them, they began to cook and the result was what we already know, the traditional Chiles in Nogada.
It is important to mention that despite the history of this dish, there are several versions, one of them assures that it was a group of ladies who offered this dish to Agustín de Iturbide, later it was said that they had been the nuns of the Convent of Santa Monica responsible for this invention, who tried to represent the colors of the flag with the creation of this dish, contributed to the fact that the history of the invention of the mole poblano had previously been spread: a nun from the convent of Santa Rosa He made this dish to offer it to a visiting bishop. What is really important is that by combining the elements of cuisine and legend, the patriarchal and religious character of the country is revealed: the role of invention is assigned to women and if she is close to God, the better. On the other hand,
Origin
On its origin there are various theories. The most famous relates that the nuns of the convent of Santa Monica, in Puebla, created this glorious dish in honor of Agustín de Iturbide, to celebrate the signing of the treaties of Córdoba.
Preparation
- Cut all the fruits into cubes.
- Toast the almonds and pine nuts.
- Chop the garlic and onion, and citronate in a little vegetable oil.
- Add the meat and season with salt and pepper.
- When the meat is well cooked, it is reserved.
- In the same pan add a little more oil and fry the fruits, starting with the banana.
- When the fruits begin to release the juices, remove from the heat and add the meat, as well as the almonds, pine nuts and raisins.
- Stir everything and cook for three more minutes over medium heat. Remove from the heat and let cool.
- Blend the cheeses, cream, milk and nuts in a blender.
- To serve, pour the cream on the plate, place the chilies on top, fill with the meat and cover with the pomegranate and chopped nuts. * It is also customary to add chopped parsley to the decoration.
For the nogada
Blend all the ingredients. You can modify the portions to achieve the texture and flavor that you like the most.
way to serve
Fill the chilies. Arrange one on each plate and bathe them with the nogada. Garnish with pomegranate grains and parsley leaves.
Ingredients Chili in nogada (6 servings)
- 6 large poblano peppers
- Aromatic herbs
- 300 grams of ground beef
- 2 roasted tomatoes, skinned
- 1/2 onion
- 2 cloves of garlic
- 1 fried plantain (diced)
- 1/2 cup peeled almonds
- 1 apple, peeled and chopped
- 1 peach, peeled and chopped
- 1/2 cup raisins
- 100 grams of chopped lemongrass
- 50 grams of pine nuts
- 100 grams of chopped walnuts
- Sugar
- Oil
- Salt and pepper
For the nogada
- 200 grams of castilla nut
- 1/2 liter of sour cream
- 190 grams of cream cheese
- A splash of white wine
- 2 tablespoons of goat cheese
- 1/2 cup of evaporated milk
- 1/2 teaspoon ground cinnamon
- Sugar
- Salt
