The chili in nogada It is one of the traditional Mexican dishes that we learned to prepare in the kitchens of our mothers and grandmothers.
For this May 10, treat them to this typical meal so that they remember the flavors that have passed in their family from generation to generation.
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Traditional chili en nogada recipe
- Preparation time: 1 hour
- Servings: 4
- 3 cups of walnut of Castilla
- ⅓ goat cheese bar
- 1 liter of milk
- ½ port horse
- 4 poblano peppers roasted and peeled
- 400 g of ground beef
- ½ onion
- 1 cup of chicken broth
- ½ cup raisins
- 1 chopped apple
- 5 apricots, chopped
- 1 cup of pomegranate
- 4 tbsp. of butter
- 1 cup coriander leaves
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- First, blend the Castile walnut with the goat cheese, milk and port; rectify the seasoning. Sauté the meat over high heat with the onion, raisins, apple and apricot with the butter; when it browns add the chicken broth, cook a few minutes more and salt and pepper.
- Finally, serve inside the chiles, bathe with the sauce and finish with the pomegranate and cilantro.
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How did chiles en nogada come about?
There are two versions of the origin of chiles en nogada. The most popular is that some Augustinian nuns from the Santa Mónica convent in Puebla wanted to receive Agustín de Iturbide with a very patriotic dish.
After learning this news, the nuns took advantage of seasonal products to create a dish with the colors of the Trigarante Army flag: the chili green, white walnut and red pomegranate. This may be the most accepted version in the history of chiles en nogada.
On the other hand, there is another much more romantic version, described by the writer Artemio de Valle Arizpe: he says that in the Trigarante Army there were 3 soldiers whose girlfriends lived in Puebla.
Therefore, excited by the triumph of Independence and to have their lovers back, they decided to create a dish to celebrate the victory. Which version do you like more?
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