Chillies in Walnut Sauce

About this recipe

Chiles en nogada is Mexico's quintessential patriotic dish, originating in Puebla. Poblano chillies are filled with a mince picadillo studded with seasonal fruits, then draped in nogada (a creamy walnut sauce) and garnished with pomegranate seeds and fresh parsley - representing the green, white and red of the Mexican flag. Traditionally prepared in August and September.

1. 1

   Roast and peel the poblano chillies as for chiles rellenos: char them directly over the flame, steam in a bag, peel and carefully devein, keeping the chilli whole.

   

   💡 If the dough feels dry, add a splash of warm water. If it's too sticky, add a little more masa flour.

2. 2

   For the picadillo: fry the minced beef and pork in oil over high heat for 10 minutes. Add the chopped onion and garlic. Cook until the onion softens.

   
3. 3

   Add the chopped tomato, the peeled and diced fruits (peach, apple, pear, plantain), the raisins, almonds, pine nuts and acitrón. Cook for 15 minutes over medium heat.

   

   💡 The fruits should be in season (August–September) for authentic flavour.

4. 4

   Season the picadillo with cinnamon, salt, pepper and dry sherry. Cook for a further 5 minutes until the liquid evaporates. Allow to cool.

   
5. 5

   Generously stuff each poblano chilli with the picadillo, taking care not to tear them. Secure with cocktail sticks if needed.

   
6. 6

   For the nogada: soak the walnuts in milk for 30 minutes. Peel off the thin skin that covers them.

   

   💡 Peeling the walnuts is essential - the skin tastes bitter and will ruin the nogada. It is tedious but necessary.

7. 7

   Blend the peeled walnuts with the goat's cheese, remaining milk, salt and a pinch of sugar until you have a smooth, white, pourable sauce.

   
8. 8

   Arrange the stuffed chillies on a serving platter. Generously drizzle the cold nogada over them.

   
9. 9

   Garnish with pomegranate seeds and fresh parsley leaves to complete the Mexican flag colours: green (chilli), white (nogada) and red (pomegranate).

   
10. 10

    Serve at room temperature. Chiles en nogada are not reheated - the nogada should be cold over the slightly warm chillies.

    

    💡 This dish is eaten in August and September, when Castilla walnuts and seasonal native fruits are available.