Chiles en Nogada, a dish to celebrate Mexican heritage (recipe included)

Is it worth  waiting the entire year to enjoy this Mexican delicatessen? Yes, it is.

Chiles en Nogada is a dish that celebrates the Independence of Mexico, and that, according to many historians, chefs, and popular culture, was served for the first time four days after the consummation of Mexico's independence, on August 28th, 1821, when Agustin de Iturbide visited Puebla after signing the Treaties of Cordoba. 

The inventors of the dish may have been  the nuns of the Santa Mónica convent in Puebla. 

However, the origin of Chiles en Nogada cannot be confirmed, and just as there are many stories about its origin, everyone has their own recipe.

For purists, the recipe should include walnuts, which can only be found at this time of year, in addition to poblano peppers, and pomegranate. So far, most agree, however, that walnuts cannot always be found, which means that pecans can be used as a substitute.

The filling is where many chefs, professionals and amateurs, disagree. Some use peach, others apple; some use pork, others beef. But where everyone agrees, is that it is a dish that celebrates the Independence of Mexico, and Mexican heritage throughout the world.

In September, many people in Mexico and in the United States look for places to buy them, or recipes to cook them. Here we will leave you a simple recipe so that the season does not end without you trying them.

In a pot, put two finely minced  garlic cloves and a quarter of an onion, chopped into small cubes. 400 gr. (one pound) of minced beef, 100 gr. of chopped pecans, 100 gr. of raisins, one acitron (candied cactus) (look at the picture) --it is ok if you cannot find it. 100 gr. of pine nuts. Once the meat is already cooked, add one apple chopped into very small pieces and let cook the last 5-10 minutes.

For the nogada: half pound of pecan, half a liter (one pound) of cream, and milk to add consistency.

Last but not least. Poblano chiles. You have to roast them directly on  fire. Once they are blackened and charred, put them in a plastic bag for around 7 minutes; after this, you can peel off the charred skin. Take out the seeds and veins of the chiles.

Then you just have to fill them up with the meat, put them in the plate with the opening facing the plate, add as much nogada as you want, and decorate with pomegranate. There you go.