Chiles en Nogada
Chiles en Nogada originated in Puebla, Mexico, in the 1800s. Enjoy this taste of history with family and friends on Mexican Independence Day. The creamy walnut sauce is made with V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and V&V Supremo® Queso Fresco, and each chile is topped with more crumbled Queso Fresco.
Ingredients
For the sauce:
Garnish:
Directions
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1
For the stuffing: Preheat a large sauté pan over medium heat for 1 minute. Add the vegetable oil and heat for 30 seconds. Add the onion and garlic and cook for 1 minute, stirring constantly. Add the ground meats and ham, breaking up the meat with a spatula, and fry for 4 minutes. Add the tomatoes and continue stirring for 2 minutes. Raise the heat to medium-high and pour in the chicken stock. With a wooden spoon, scrape the bottom and sides of the pan to loosen the drippings. Allow the stock to cook off and dry completely.
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2
Add the cloves, cumin, cinnamon, and fruits and sauté for 2 minutes. Add the saffron, raisins, almonds, candied pineapple, and salt. Deglaze with the sherry wine, stirring continuously, and allow it to reduce completely, about 5 minutes. Transfer the stuffing to a sheet tray and allow it to cool.
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3
For the sauce: Preheat a medium skillet for 1 minute. Add the peeled walnuts and toast for approximately 2 minutes to release their oils, stirring constantly. Add ¼ cup of sherry wine and allow it to reduce, being careful not to let the skillet dry out. Remove from the heat and, with a spatula, stir in ¼ cup of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Set aside.
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4
In a bowl, combine 2 cups of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, the nutmeg, cinnamon, sugar, and 2 Tbsp. plus 1 tsp. of sherry wine. Mix well and incorporate the torn bread and the walnut mixture. Allow 15 minutes for the bread to soften.
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5
Transfer the mixture from the bowl to a blender, cover with the lid, and blend, starting at medium speed, for 1 minute. Stop the blender and add 1½ cups of crumbled V&V Supremo® Queso Fresco. Cover and blend for another 2 minutes, or until the ingredients are well incorporated.
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6
To assemble: Slightly warm the nogada sauce. Stuff each pepper with approximately ½ cup of the stuffing.
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7
Pour about 3 Tbsp. of the sauce into the middle of the plate and swirl to make a circle. Place a pepper in the middle and ladle more sauce over the pepper.
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8
Top with crumbled V&V Supremo® Queso Fresco and sprinkle with the pomegranate seeds. Place the parsley sprigs over the pepper. Repeat the process with the remaining peppers. This dish is an authentic delight of Mexican cuisine. Enjoy!
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