A Festive Dish in the Colors of the Mexican Flag
We make our chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back at least until the 1950s. Chiles en nogada are meat stuffed poblano chiles bathed in nogada, a walnut cream sauce and garnished with pomegranate seeds and parsley.
It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red.
In Yuriria, the filling is prepared with beef, pork, and biznaga, candied cactus which adds a delicate sweetness. Biznaga will be almost impossible to find but you can replace it with the equivalent amount of any candied fruit or dried fruit with excellent results.
How to Make Traditional Chiles en Nogada
Chiles en nogada is not a difficult dish to prepare but it does require you to dedicate some time for preparation. Your time will be rewarded with a sophisticated, deeply satisfying dish with knockout presentation perfect for a special occasion.
Love and attention to detail matter. For a truly special dish, you must make the effort to chop all of the ingredients into uniformly sized pieces which will give you the most beautiful presentation.
STEP 1. – Gather all of the Ingredients
Be sure to lay out all of your ingredients beforehand and double-check your ingredient list to make sure that you have all ingredients on hand. You don’t want to start cooking and then realize that you have forgotten a key ingredient. We speak from experience on this one. Double-checking avoids swearing loud enough for your neighbors to hear.
STEP 2. – Prepare the Filling
Precook the Beef and Pork
Many chiles en nogada recipes call for ground beef or pork. This one calls for chopped beef and chopped pork. It is definitely more work to prepare chopped meat instead of ground but we feel that it gives the dish a much better texture and flavor. If you don’t want to prepare chopped meat ground meat will still taste great. It’s a matter of personal preference.
Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once.
When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid. You will use it to prepare the tomato puree.
Chop the meat into cubes.
Then chop it finely.
The meat should look like this. Be sure that the meat is chopped into evenly sized pieces.
Chop the Remaining Ingredients
Before you can cook the filling you need to chop the onion, carrot, zucchini, potato, and candied fruit into ¼″ cubes. The almond should be very finely chopped. Don’t chop the peas or raisins.
Just as you laid out all of the ingredients before starting preparation lay out all of your chopped ingredients before starting to cook the filling.
Prepare the Tomato Base for the Filling
Slice the tomatoes in half and add them to your blender with ½ cup of the cooking liquid from the meat.
Blend until smooth but not liquefied.
Cook the Filling
Now comes the fun part, cooking the filling.
Start by frying the onions in 3 tablespoons of oil for 2 minutes.
Then add the potatoes, stir and cook for 5 minutes.
Add the chopped meat and stir.
Add the pureed tomato.
Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
Add the peas, biznaga or candied fruit, almonds, brown sugar, and cinnamon. Stir well.
Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced. Don’t cook until dry. You want the filling to be moist but not wet.
Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
STEP 3. – Roast and Clean the Poblano Chiles
The poblano chiles must be roasted and cleaned before being stuffed. Choose chiles that are shiny with smooth skin and are firm to the touch. Wrinkled chiles mean that they are old and won’t hold their shape well when being stuffed.
Place the chiles over the open flame on the burner on your stove. You do this to blister the skin so that you can peel them. Note: Do not leave the chiles unattended.
Blacken the skin on all sides.
Once you have blackened all of the chiles place them in a plastic bag to sweat them. This helps loosen the skin even more.
Once the chiles have cooled enough that you can handle them it’s time to clean them.
Very gently scrape the skin the chiles with the blade of a knife.
Remove as much skin as possible. You will probably have to use your fingers after using your knife to remove the remaining bits of skin.
Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
The chiles have a seed pod on the large end at the base of the stem.
Carefully use your fingers to remove the seeds.
If you are unable to remove all of the little seeds with your fingers you can place the chile under running water to remove them. This chile is ready to be stuffed with the filling.
More Info On Roasting and Cleaning Poblano Chiles (video)
STEP 4. – Prepare the Nogada
Once you have prepared the filling and cleaned the chiles it’s time to make the nogada, the creamy walnut sauce.
Place the cream, walnuts, cinnamon, and brown sugar in your blender. Note: You must use Mexican cream, not sour cream.
Blend until the walnuts are completely incorporated into the sauce. You don’t want chunks of walnut in the sauce. Smoothness counts for the sauce.
STEP 5. – Serve the Chiles, Yeah!
It’s now time to serve. Woohoo!
With a small spoon or your fingers remove the seeds from the pomegranates into a bowl or onto a plate.
Mince the parsley. Leave a few whole leaves for decoration.
Fill each poblano chile with enough filling so that it will just close. You don’t want the filling to spill out the side of the chile onto the plate. If the chiles won’t stay closed you can use toothpicks to close them.
Place 1 stuffed chile on each plate.
Spoon enough nogada over each chile to completely cover it. Sprinkle with pomegranate seeds and minced parsley. Top with 1 or 2 parsley leaves. Chiles en nogada are served gently warmed with the sauce at room temperature.
Looks delicious, doesn’t it? Provecho!
Authentic Chiles en Nogada
Ingredients
- 6 large poblano chiles about 6″ long
- FILLING
- 10 ozs. beef
- 10 ozs. pork
- 1 medium carrot
- 1 medium white onion
- 1 medium waxy potato
- 1 medium zucchini squash
- 3 plum tomatoes Roma tomatoes
- ½ cup peas
- 8 ozs. biznaga or candied fruit or dried fruit
- ½ cup raisins
- ½ cup almonds
- ½ tsp. cinnamon
- 1 tbsp brown sugar
- 1 tsp salt + salt to taste
- NOGADA
- 1 ¼ cup Mexican cream do not use sour cream
- ½ cup shelled walnuts
- ½ teaspoon cinnamon
- 1 tbsp brown sugar
- GARNISH
- 2 small pomegranates or 1 large
- 1 small bunch of parsley
Instructions
- PRECOOK THE MEAT
- Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
- CHOP THE INGREDIENTS
- Chop the meat into cubes first then chop finely.
- Chop the onion, carrot, zucchini, potato and candied fruit into ¼" cubes.
- Chop the almond very fine.
- PREPARE THE TOMATO BASE
- Slice the tomatoes in half and add them to your blender with ½ cup of the cooking liquid from the meat.
- Blend until smooth but not liquefied.
- COOK THE FILLING
- Fry the onions in 3 tablespoons of oil for 2 minutes.
- Add the potatoes, stir and cook for 5 minutes.
- Add the chopped meat and stir.
- Add the pureed tomato.
- Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
- Add the peas, biznaga or candied fruit and almonds. stir well.
- Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
- Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
- ROAST AND CLEAN THE POBLANO CHILES
- Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
- Blacken and blister the skin on all sides.
- When you have roasted all of the chiles place them in a plastic bag to sweat them.
- Scrape the skin the chiles with the blade of a knife.
- Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
- Remove the seeds inside the chile with your fingers without tearing the chile.
- PREPARE THE NOGADA
- Place the cream, walnuts, and cinnamon in your blender.
- Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
- PREPARE THE GARNISHES
- Slice the pomegranates in half.
- Remove the seeds from your pomegranates.
- Chop the parsley very finely reserving a few leaves to use as decoration.
- SERVE THE CHILES EN NOGADA
- Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
- Place 1 stuffed chile on each plate.
- Spoon nogada over the stuffed chile until the chile is completely covered.
- Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
- Decorate with a 1 or 2 parsley leaves.
Byron says
Love! Love! Love!
Catherine says
You show almonds and pecans not walnuts in your photos?
Max Noronha says
I had it for the first time while having lunch with my friend Ivan from the South of Mexico.
I have never seen so many delicious dishes
From Mexican Cuisine,since I’ve lived in NYC for 34 years and was unfamiliar with Mexicans seasonings and cooking.
It’s just like in the movie “like water for chocolate”.
Amazing balance of textures, acidity, sweetness and tartness.
In other words.
Perfect.
Thank you for the recipe.
Cannot wait to try.
Catherine says
Love the careful, step-by-step instructions and all the photos, but I’m a bit confused–recipe calls for walnuts, but the nuts shown in the photos are pecans. Can I conclude that pecans are just as good–or better?
Douglas Cullen says
Pecans or walnuts are both great choices for this recipe. Provecho!
Joe says
Chile engringado
Ana Luisa says
definitely!
Who Noms the World says
This was a spectacular dish. But what I enjoyed most about this dish is how creative and how beautiful it is – probably one of the most beautiful and meaningful dishes I’ve made. I’m glad I had found your recipe to make this. I love how the colors represent the Mexican flag, a mark of true creativity because the flavor profiles work so well together too!
Suzan says
I really appreciate the clarity of this recipe and how it is presented. Just the right amount of information, and the photos are great. One question: once the chiles are stuffed, do you put them seam-side-down on the plate? Or do you leave them seam-up, more like little boats that will get filled with crema on top of the filling? Thanks!
Teegan says
Hello!
I was just wondering what types of cuts to use on the meats. I’m going to make this recipe for a school paper about cultural food experience and I want to make sure I do it right.
Misael says
This is an absolute lie, the Chiles en nogada dates back to the 1820’s independence of mexico originally from the state of Puebla, Mexico. Refer to Monjas Clarisas or the convent of Santa Monica in Puebla, Mexico.
Capya says
They said that this PARTICULAR recipe for chiles en nogada comes from a family recipe that goes back to the 1950’s, not that the dish itself comes from the 1950’s
Debora Coffey says
I make chiles en nogada as a Christmas dish in the US (because of the colors). I’ve twice made this recipe and both times the quantities for the filling make waaaay more than six chiles’ worth of stuffing. Maybe enough for 18 chiles.. And the creamy sauce, also. … It takes me so long to roast and peel the poblanos that I have to do that step the day before. … Thanks for the recip1 :)
Randee M Ketzel says
Correct me if I’m wrong but the shot of the blender looks like you’re using pecans, not walnuts.
Eric Borja says
Sorry, looks like you have a bad recipe; the real chiles en nogada are from and only well done in Puebla, with the original recipe of 1821, the meat is not choped, and is not pre cooked, it doesn’t use carrots, peas, zucchini squash or potatos, instead uses panochera apple, criollo peach, Sprocket, and the almonds are skinless and sliced; once the chile is filled it goes caped with a very airy mix, so it get sponged when fried; the nogada is made from castillan nut and only that nut, clean with out skin, and soaked from one day with milk, the use of cream is considered almost as a sin, then is blended with some of the milk, almods, Cinnamon, a bit of white wine and goat cheese
Ian Allen says
You have a skewed view of what food can and should be. You may know of a particular way that maybe you were told was “correct” and “traditional”, however, this can change and does change from person to person and place to place. Your exclusive view is elitist, ableist, and off putting. Not saying that you’re perceived traditional version isn’t good. I’m sure it is delicious and may even taste better. My point is taste and tradition are subjective and vary from family to family, place to place, and person to person and to say that your way is the only way disgusts me and I’m sure would disgust whoever created the recipe you are advocating for.
Oscar Garza says
Not only is biznaga hard to find, it is also illegal since it is protected species in danger of becoming extinct.
I recommend replacing with candied pineapple.
Alma R. Fabela says
This recipe is exquisite regardless!!!,… Than you so much for taking the time and explaining the step by step recipe…It has a special taste and a beautiful presentation.
Thank you once again.
Sylvia Linarez says
Super delicioso! Muchas gracias Douglas Cullen, la explicación paso a paso fue muy buena y el platillo para chuparse los dedos! Saludos desde Arizona.
ELIJAH Q MONROE says
This is a good lazy chef’s recipe. For the purists, the nuts should be soaked and peeled to get the appropriate texture and brightness. Cheap restaurants fake the smoothness of salsa enogada by using cream instead of milk. It’s a pain in the culo to peel every nut.
La latina says
Thats not a chile en nogada. What a shame they sharr thia recipe as an authentic Mexican food. As a Mexican coming from a family that would prepare hundreda of them. Every year I can tell you this is not authentic. We dont dill them with those ingredients what a shame
Hector says
Outrageous!!! Please don’t call this Chiles en Nogada!!!!
Sylvia says
I’m willing to try but its a complex recipe
Carmen Lugo says
I made Chiles en Nogada from your recipe as it seemed like the easiest and it was from my mother’s home state of Guanajuato.
I made a few changes and tweaked some things but the end result (3+ hours later) was amazing.
I used ground beef and pork instead of the cuts of meat you suggested.
I would have used less liquid when blending the tomato puree because the squash made the stuffing watery.
Next time, I will make more of the Nogada (I can eat this with a spoon – it’s my favorite part of this recipe).
The stuffing reminded me of something I’ve made for Thanksgiving…I may use this recipe for that next time.
All in all, it’s a very good recipe and I would definitely use it again.
Hector says
Sooooo wrong! Chiles en Nogada are fill out with fruit…
Aunt Peg says
All sounds logical, but I have to ask why you’ve used a photo with pecans in the blender with the crema rather than the walnuts that are referred to many times in the recipe. That’s confusing.
Letty says
I also wondered why they show pecans when the recipe clearly calls for walnuts.
Susy says
As much as I like chile en nogagda. Acitron from biznaga cacti. Is now illegal to collect in Mexico. Due the the slow growing of bznaga from 50 to 100 year old plants is from where the pulp is removed. So in enjoying this incredible dish we are also destroying part of our cultural heritage.
Xcarlett says
I’m so sorry to say this but Chiles en Nogada it’s a traditional dish from Puebla, Mexico. The original Chiles from this area doesn’t have potatoes, peas or carrots. My grandmother has been making Chiles for almost 67 years now and believe me this is not the authentic recipe. I’m also a Mexican historian and even though I love to see special recipes like this one shared with the world, it is frankly painful to see such a distorted ingredient list and version of such an iconic dish.
David Johnson says
So what is the authentic recipe?
Bev says
I agree. Just made it Saturday. Had the dish in Puebla and other parts of Mexico. What an unauthentic recipe!
Geena says
You are so right!
This is NOT anything what chiles en Nogada are!
Hector muñoz says
Si tanto le gusta la comida mexicana le sugiero se tome el tiempo de investigar más a fondo las recetas pues con tristeza veo como le han corregido la receta de los chiles en nogada que son originarios de puebla, México y ningún buen chile que se respete lleva papa en su preparación. No ahondó en su ignorancia de esta receta pues mi único deseo es que comparta a su público datos veraces en cuanto a la tradición de la gran cocina mexicana. Gracias
Cook from Puebla says
This is not authentic in the slightest. Such a shame since the original authentic recipe is delicious. This is so misleading and a bit disrespectful for my culture.
David Johnson says
Get over it.
Frank Ohrt says
No, get a better recipe.
Susy A says
OH, Lord! You can call the recipe “Chiles Rellenos”
but this is not an authentic recipe.
J. Kinnear says
The “nogada” is called a “walnut sauce” but the plate of ingredients shows pecans, not walnuts. please shed a little light here. Maybe there are others who, like me, don’t care too much about how “authentic” a recipe is as long as it is interesting and tastes good. I suppose I’ll make a batch of sauce and add walnuts to half and pecans to the other half…or maybe do thirds and use peanuts in one third. Yes…that’s what I’ll do. Never mind, David Johnson. Thanks for the rest of the ingredient list, whoever published it! Every region of Mexico uses what is readily available there. Here in the Sacramento Valley of California the we can certainly do the same since we grow most everything anyway.
J. Kinnear says
Beginning to wonder if it’s COVID that has made so many folks people very crabby, negative, self-righteous, trump-like. Just looking at older comments and comparing them to recent ones…
Maybe I’ll post star rating after tasting the recipe.
JOUMANA ACCAD says
Great recipe but please don’t call it authentic. It’s just a personal version of the chiles en nogada.
KZA says
I don’t know what is authentic or not, but those look like Walnuts to me and it sound delicious either way.
Paula says
Hmm… have to wonder about the authenticity if he got the eponymous ingredient — walnuts — wrong.
nick l says
In addition to all the other stuff the photo of “walnuts” in the blender are pecans
Geena says
This is NOT in any way Chiles en Nogada!
And Nogada means Pecan sauce not Walnut.
Potato’s? Peas? Zucchini? Never!
That whole combination sounds disgusting and this is one of the most delicious iconic dishes in Mexico
Santiago Feliz says
You’re misguided and uneducated. You make false statements.
The word nogada comes from nogal, which means walnut tree.
Pecan says
Lol. Blaming Trump for a Mexican recipe and the comment section is also crabby, negative and self-righteous. Clearly Covid-19 and politics has poisoned you as well.. You’re ridiculous and a hypocrite.
Jack says
The delicious combination of poblano peppers stuffed with a mixture of ground beef and pork, topped with a creamy walnut sauce, and sprinkled with pomegranate seeds is truly exquisite! Loved your recipe!!
– Jack from Skilletguy.com
Jan says
The recipe says walnuts but the photo clearly shows pecans in the blender.
Virginia says
I am from Las Cruces, New Mexico, and we definitely use pecans there for the recipe
Becky says
I live in Guanajuato. This “old” recipe is not from here. Every family and restaurant here makes Chilis en Nogada with fruit – apples, pears, peaches, raisins and candied citrus. No one uses vegetables for this entre. Curious as to where this recipe came from.
Unk Shine says
This recipe made my kitty cat hungray. Mew mew mew, I like it too.
Ernest Johnson says
A taste of Mexico. Would definitely recommend
Yola says
Absolutely delicious! You’re right, it’s worth the time to cook cuts of meat and finely chop them, because the texture was much nicer than with ground meat. There was extra filling, even though I stuffed mine pretty well, probably enough for 8 chiles instead of the 6 that I made. I’ll definitely make this again!