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To learn more or opt-out, read our Cookie Policy. This famous chile relleno appears on menus in Puebla when pomegranates and white walnuts are in season, usually in August through September, as well as all over Mexico at fine dining restaurants.
In France, young chefs learn how to make an omelette as a right of passage but in Mexico, chiles en nogada is one of the most challenging dishes to master because of the difficulty in balancing its conflicting elements. Chile en nogada consists of a large roasted and peeled chile poblano stuffed with a sweet and savory picadillo made with a combination of ground pork, chicken, and beef mixed with seasonal fruit.
At Las Molenderas, Lucio and Estela Morales cook peaches, apples, pears, raisins, almonds, English walnuts, and garlic mixed in with the three ground meats for the stuffing inside the chile poblano. Many cooks are divided over whether to apply an egg batter—Las Molenderas opts for no batter before finishing the dish with nogada. The white walnut sauce here, or nogada , is thickened with creams and soft cheeses, cooked, brought to room temperature, and then poured over the flavorful picadillo-stuffed chile relleno.
The dish is then finished with pomegranate seeds, carefully placed over the stuffed chile. With a roasted chile poblano, sweet fruit, and meat bathed in a cream sauce all converging on the plate, only expert culinary technique can achieve such a fine balance.
At Las Molenderas, the symmetry between spicy, sweet, and savory flavor, plus creamy and crunchy textures might allow one to indulge in a second helping. But Las Molenderas also has some notable moles and pipianes, which are pumpkin seed-based moles. Order this seasonal chile relleno beginning Saturday, September 29 through the end of October, depending on how long the white walnuts last. Follow Eater editors each week as they share their favorite dishes around town.
Your handy guide on where to eat from the editors at Eater LA. Add the tomatoes, prunes, apricots, cranberries, oregano, cinnamon, cloves, honey and salt and cook for 5 minutes. Melt the butter in a medium saucepan. Add the onion and garlic and saute until tender, about 2 minutes.
Add the sherry and cook for 3 to 4 minutes to reduce slightly. Add the walnuts, almonds, goat cheese, sour cream, whipping cream, milk, cinnamon and salt and cook for 30 minutes over low heat, stirring often. Puree the sauce in a blender in batches, if necessary , then strain through a fine sieve, discarding the solids. Taste and adjust the seasoning. The sauce should be the consistency of thick cream.
Preheat the oven to degrees. Roast the chiles, then peel them, but leave the stems attached. Make a small cut in each chile and remove the seeds.
Fill each chile with about three-fourths of a cup of the picadillo filling and one-fourth cup of the shredded cheese. Place the filled chiles on a baking sheet and warm in the oven for about 7 minutes. Spoon about a half-cup of the walnut sauce onto each plate. Place one chile in the center of the plate and pour a little more sauce over the top.
Garnish with the pomegranate seeds. Serve hot. All Sections. About Us. B2B Publishing. Business Visionaries. Hot Property. Times Events. Times Store. Search Query Submit Search. Facebook Twitter Show more sharing options Share Close extra sharing options.
Chiles en nogada Time 2 hours.
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