Chile En Nogada Recipe

Roast, steam, peel and prepare chiles

1) Preheat a gas burner or broiler. Place the poblano chiles directly over the flame or under the broiler, turning with tongs until the skins are evenly blistered and blackened on all sides (about 8–10 minutes). 2) Transfer blistered chiles to a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 10–15 minutes; this loosens the skin. 3) Carefully peel off the charred skin with your hands or a small knife, keeping as much flesh intact as possible. Rinse briefly under running water only if needed to remove stubborn bits; pat dry. 4) Make a lengthwise slit down one side of each chile and remove seeds and membranes with a small spoon, leaving the stem intact. Season the interior lightly with 1 tsp kosher salt. Keep chiles warm, wrapped in a towel, while you prepare the filling.

Cook aromatics

1) In a large skillet or sauté pan over medium heat, warm 1 tbs butter and 1 tbs olive oil until shimmering. Add the finely diced onion and a pinch of salt and sweat until translucent, about 5–6 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Brown the wagyu

2) Increase heat to medium-high, push aromatics to the side, add remaining 1 tbs butter, then add the chopped/ground wagyu in a single layer. Let meat brown without stirring for 2 minutes, then break up and continue to cook until fully browned and any liquid mostly evaporates, about 6–8 minutes.

Build the picadillo

3) Stir in the diced tomatoes, oregano, cinnamon, cloves, cumin, black pepper and the brown sugar. Cook 3–4 minutes until tomatoes soften. 4) Add the chopped apple, pineapple, raisins, olives and chopped blanched almonds; stir to combine and cook 2–3 minutes to marry flavors.

Deglaze and finish

5) Deglaze the pan with the sherry or white wine, scraping up browned bits. Add the stock and simmer gently until the mixture is moist but not liquidy — about 6–8 minutes. Taste and adjust seasoning with up to 1 tsp additional salt if needed. Remove from heat and let cool slightly so filling can be handled (warm but not hot).

Stuff the chiles

6) Carefully spoon the warm wagyu picadillo into each prepared poblano chile, pressing gently to fill but without overstuffing. Close the slit so the filled chile holds its shape. Place stuffed chiles on a serving platter or oven-safe dish.

Toast and prepare walnuts

1) Preheat oven to 175°C (350°F) or use a dry skillet. Spread walnuts on a sheet and toast 6–8 minutes until fragrant (do not burn). Let cool slightly. If nuts have skins and you prefer a milder color/texture, rub walnuts in a clean kitchen towel to remove loose skins; this is optional.

Blend the sauce

2) In a food processor or high-speed blender, combine the toasted cooled walnuts, milk (or light cream), queso fresco, optional cream cheese, sugar, sherry or brandy, and 1/2 tsp salt. Process until completely smooth, about 1–2 minutes. Add extra liquid (up to 2–4 tbs additional milk) in small increments if the sauce is too thick — the final consistency should be pourable but creamy, similar to a thick béchamel. Taste and adjust salt, sugar or sherry as needed; finish with a light dusting (optional) of 1/8 tsp ground cinnamon.

Strain (optional) and keep warm

3) For a silkier nogada, push the sauce through a fine mesh sieve into a bowl, pressing with a spatula. Keep the sauce warm or at room temperature; if refrigerated, bring to near room temp before serving so it pours smoothly over the chiles.

1) Arrange the filled poblano chiles on a shallow serving platter. 2) Spoon or ladle the nogada generously over each chile so they are mostly covered in the walnut cream. 3) Scatter pomegranate seeds evenly over the sauced chiles for bright color and tartness. 4) Sprinkle the chopped flat-leaf parsley over the dish for green contrast. 5) Serve immediately at room temperature or slightly warm; nogada should be cool to mildly warm and not piping hot to preserve creamy texture and flavors.