Home Cooking

Chiles en Nogada


Home Cooking 28

Chiles en Nogada

kare_raisu | Sep 18, 2008 06:15 PM

I made a homemade version tonight - a few days late of Mexican Indepenence day - to share with my family.

I did some personal tweaking.

> My "nogada" was pine nut, queso fresco, salt, cinnamon, a bit of h20 & crema mexicana based.

> My fruits for the picadillo were plantain, peach, rehydrated raisin, and dried pineapple in lieu of bisnaga.

> I made a fresh tomato sauce by boiling whole tomatoes and blending.

> The meat was 50-50 ground 'american wagyu' beef and ground pork

> Spicing was Mexican oregano, marjoram, stick of canela, and bay leaf.

> I prefer Cilantro to Italian parsley.

This is probably the best thing I have ever made. The scent the peach gives off into the picadillo is a beautiful foral like essence and the plantain works incredible with the ground pork. And the sauce....


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