Jewel of Chili Pepper in Walnut Sauce

"Chile en Nogada is an emblematic dish of Mexican cuisine. Many stories and legends have been forged that exalt it. The...

"Chile en Nogada is an emblematic dish of Mexican cuisine. Many stories and legends have been forged that exalt it. The truth is that its colors are inspired by the Three Guarantees Army flag of Agustín de Iturbide and was indeed created by Catholic nuns. Today, preparing and embellishing this spectacular recipe is something I really enjoy because it reminds me of the Baroque period, fundamental in the history of Mexico" -- Chef Marta Ortiz, Dulce Patria

Ingredients

Seasonal

  • 8  Pinches of fresh and pretty poblano chili peppers, peeled, deveined and seeded
  • 250  Grams  fried parsley

Directions

Seasonal

Joya del chile en nogada
(Jewel of Chili Pepper in Walnut Sauce)

Yield 8 pieces

Ingredients
8 pieces fresh and pretty poblano chili peppers, peeled, deveined and seeded
Relleno para Chiles en Nogada (see recipe)
Nogada (see recipe)
250 grs fried parsley
Cinnamon sticks wrapped in edible gold leaf, for decoration
The seed of a red pomegranate

Preparation
Carefully open the chili peppers along. Spoon the filling into the chili peppers and top them with enough “Nogada”. Decorate with fried parsley and a long cinnamon stick wrapped in edible gold leaf. Sprinkle the red pomegranate seed over and, if you fancy, outline a figure on the dish with the “Nogada”.

Note: We suggest serving this chili pepper in a dish of contrasting color, such as black, and decorate with edible gold leaf.

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.

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