Chiles en Nogada: Index Card

Chiles en Nogada

16 stuffed chiles · about 6 kg · 4 × 6 in

Walnuts

395 g walnut halves, preferably fresh, about 3 1/2 cups

milk, to cover the walnuts, to taste

Picadillo Filling

≈ 72 g vegetable oil

≈ 55 g white onion, finely chopped

455 g ground pork

455 g ground beef

≈ 3 g garlic

0.5 g whole cloves

≈ 1.5 g cinnamon stick, about 1 1/2 inches

water, for the spice paste, to taste

≈ 365 g tomatoes, peeled, seeded and finely chopped

≈ 110 g raisins

≈ 105 g blanched almonds, chopped

≈ 100 g pine nuts

salt, to taste

≈ 365 g apples, peeled and diced

≈ 355 g pears, peeled and diced

≈ 300 g peaches, chopped, about 1 cup

≈ 270 g ripe plantain, peeled and chopped

Poblano Chiles

≈ 1360 to 1530 g fresh poblano chiles

white vinegar, for soaking, to taste

salt, for soaking, to taste

Batter and Frying

≈ 600 g eggs, separated

salt, to taste

≈ 125 g all purpose flour, about

vegetable oil, for frying, to taste

Nogada and Assembly

200 g fresh goat cheese

≈ 12 g sugar

≈ 245 g milk

1 pinch ground cinnamon

≈ 59 g sweet sherry

≈ 565 g pomegranates, seeds only

flat leaf parsley sprigs, to taste

forklet.co/r/hDJxUTlQ?units=grams · v1

Walnuts A few days ahead, rub or pick the thin brown skins off the 395 g walnut halves, preferably fresh. It is slow work; fresh walnuts peel most easily. 60 to 120 min
Put the peeled walnuts in a container, cover with milk, to cover the walnuts and refrigerate until you make the sauce. 4 °C · 12 h to 3 days
Picadillo Filling Cook the 55 g white onions, 455 g ground pork and 455 g ground beef in the 72 g vegetable oil in a large frying pan over medium heat, breaking up the meat, until cooked through. 15 min to 20 min
Pound the 1.5 g cinnamon stick, about 1 1/2 inches, 3 g garlic and 0.5 g whole cloves to a paste in a mortar. Stir in a little water, for the spice paste, pass it through a sieve into the meat and stir. 5 min to 10 min
Add the 365 g tomatoes, 110 g raisins, 105 g blanched almonds and 100 g pine nuts. Simmer for about 20 min, stirring now and then, and season with salt.
Stir in the drained 365 g apples and 355 g pears with the 300 g peaches and 270 g ripe plantain, mix well and cook for only 2 min to 3 min. Take the pan off the heat straight away so the fruit holds its shape.
Cover with a clean kitchen towel, not a lid, and let the filling cool. 30 min
Poblano Chiles Roast the 1360 to 1530 g fresh poblano chiles directly over a high gas flame, turning, until the skins blister and blacken all over. Wrap them in a damp cloth to steam for a few minutes. 15 min to 25 min
Rub off the skins, cut a lengthwise slit in each chile and carefully pull out the seeds and veins, keeping the stem on. 15 min to 20 min
Soak the chiles in water seasoned with white vinegar, for soaking and salt, for soaking for 15 min, then pat dry with paper towels.
Spoon the cooled filling into each chile without overstuffing, so the slit still closes over it. 15 min
Batter and Frying Pour vegetable oil, for frying into a large frying pan to a depth of about 1.5 cm (⅝ in) and heat it.
Whip the egg whites from the 600 g eggs, separated to stiff peaks, then beat in the yolks one at a time and season with salt. 5 min to 8 min
Roll each stuffed chile lightly in the 125 g all purpose flour, holding it closed, then dip it in the batter until fully coated.
Fry a few chiles at a time, without crowding, turning once, until deep golden on both sides. A spatula helps to tip each chile against the side of the pan to cook the edges. 20 min to 30 min
Drain on paper towels, changing the paper a few times to soak up as much oil as possible.
Nogada and Assembly Drain the walnuts and put them in a blender with the 200 g fresh goat cheese, 12 g sugar, 245 g milk, 1 pinch ground cinnamon and 59 g sweet sherry. Blend until smooth and creamy. 2 min to 4 min
Arrange the chiles on a platter, cover them with the nogada and scatter over the 565 g pomegranates, seeds only and flat leaf parsley sprigs. Serve at room temperature or just warm.

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Cook the ground pork and beef through, until no pink remains. (The author)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Fry in a deep pan with the oil no more than a third of the way up the sides, and lower the chiles in away from you. (The author)

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Chiles en Nogada