View of downtown San Francisco from Guaymas, Tiburon, California
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North of San Francisco, after crossing the majestic Golden Gate Bridge into Marin County, is the beautiful City of Tiburon. Tiburon has a picturesque, cozy, little downtown. Among downtown restaurants specializing in exotic cuisines is Guaymas, a Mexican restaurant. The restaurant offers a delectable menu, but the one dish I order every time is Chiles en Nogada, made with chicken meat, served with fried rice and black beans.
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Chiles en nogada (chiles in walnut sauce) is a dish from Mexican cuisine, one of the most festive dishes connected with Mexico’s Independence Day, which falls in mid September. Contrary to popular belief, Cinco de Mayo is not Mexico’s official Independence Day. Roasted poblano chiles are filled with picadillo/fillings, a mixture usually containing shredded meat (pork or beef), seasonal fruits and spices, topped with a walnut-based cream sauce, nogada, and garnished with pomegranate seeds, giving it the three colors of the Mexican flag: green chiles, white nogada and red pomegranate. This dish is a treat for both eyes and palate.
The traditional chile en nogada is from the city of Puebla. The dish was prepared for the first time to entertain Emperor Don Agustín de Iturbide when he came to Puebla after he was declared as Agustín I in 1821. For this reason, the dish is a source of pride for the people of Puebla.
Perfect seasonal availability and late summer fruits such as pomegranates, apples, pears, peaches and walnuts, make this a traditional seasonal dish in August to the first half of September, when national independence festivities begin.
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I do not know Guaymas’ recipe. This recipe is a result of my research… with a few of Fae’s twists!
Roasted chiles before peeeling
Roasted chiles peeled and stuffed
To de-seed pomegranate:
1. Cut the pomegranate across the equator
2. Place a deep, wide bowl in the kitchen sink (to avoid needing to clean spatter). Using a heavier wooden spatula, protecting your fingers, hit the pomegranate hard all around. In a matter of seconds all seeds fall out!
Chiles en Nogada
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 4 large, fresh chiles poblanos (no substitute)
—Warning: Chile poblano may be quite spicy hot. Your discretion is advised!
PICADILO/FILLINGS
• 450 gr/1 lb chicken – boneless/skinless breast meat
• 1 medium onion, halved; one-half finely chopped
• 1 Tbsp vegetable oil
• 1 clove garlic, crushed and minced
• ½ apple peeled, cored and chopped
• ½ pear peeled, cored and chopped (use compote, if fresh not available)
• 1 peach peeled, seeded/cored and chopped (use compote, if fresh not available)
• 1 small chile-Serrano, finely-chopped (or 1/8 tsp fresh ground pepper)
• 2 Tbsp raisins
• ½ tsp tomato paste (or 1 medium tomato, seeded and chopped)
• ¼ tsp cumin
• 1 Tbsp sugar
• 1/8 tsp salt
• 1 Tbsp orange marmalade
• 2 Tbsp walnuts or pecans, finely-chopped (preferably roasted)
NOGADA/WALNUT SAUCE
• 1 cup walnuts
• 1½ Tbsp raisins
• ¾ cup ‘warm’ milk (if sauce is too thick, add 1 Tbsp of milk at a time while blending, till preferred thickness)
• ¼ cup heavy cream (or 2 Tbsp sour cream)
• dash (1/8 tsp) cinnamon
• 2 tsp sugar
GARNISH
• 1~2 Tbsp pomegranate seeds
DIRECTIONS
TO PREPARE THE MEAT
◊ Place chicken in a medium saucepan with un-chopped half onion, cover with water and cook on high. Once boiled, lower the heat and simmer until fully-cooked and still a few tablespoons of liquid left. When cooled, cut chicken into bite-sized pieces and set aside.
TO PREPARE THE CHILES POBLANOS
◊ Put oven rack on the highest shelf, closest to broiler elements. Cover a cookie sheet with aluminum foil. Line chiles on the sheet and turn oven broiler on.
◊ Broil chiles until the outer layer of skin is blistered and almost burning. Rotate them every few minutes for even skin burning. This process also cooks the chiles. When done, put them in a dish, cover with plastic wrap and let cool. This process also helps the chiles to cook a bit more in the steam –and- will help to better peel.
◊ While chiles are cooling, prepare the picadillo /fillings**
◊ After chiles are cooled, gently peel skin off. If there are no slits already on the chiles due to cooking, slice each chile along one side, lengthwise, gently remove seeds and veins. However, keep the tops of the chiles intact (don’t lift the chile by its top stem or it will tear off). If seeds are too difficult to clean, gently hold each chile in the palm of your hand under running, lukewarm water. Put them back in the dish and set aside. (Chiles will be reconstructed after they are stuffed).
* * TO PREPARE THE PICADILLO/FILLINGS
◊ In a large skillet, over medium heat, saute onion and once translucent, add garlic, then stir and fry for one more minute.
◊ Add cooked chicken with its liquid, and all ingredients of picadillo /fillings –except marmalade and walnuts. Mix together, reduce heat and let mixture meld until liquid is absorbed/evaporated (15 minutes). Stir a couple of times while cooking. Through this process, the chicken meat gets shredded, which is alright.
◊ Remove from heat, add marmalade and walnuts, mix well and let it cool enough so it can be handled/shaped into four meat balls (in sizes/shapes of the chiles).
◊ Place meat balls in chiles, cover and turn over and place onto oven-safe serving dish(s).
◊ Place the rack on the middle shelf of the oven and preheat oven to 100~120°C/200~250°F and place chile dishes in oven to keep warm.
TO PREPARE NOGADA/WALNUT SAUCE
◊ It is best to make sauce when ready to serve.
◊ Place all ingredients in a blender and process until they become a smooth, semi-thick sauce. Pour over warm chile, garnish with pomegranate seeds and serve!
~ ¡Buen provecho! ~
Guaymas on the right
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So, what’s cooking in your kitchen?
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Wow. I can’t believe you made this and it looks so authentic. I thought I detected a bit of alcohol in the walnut sauce, but yours looks perfect. What a perfect rendition of the history you tell here. It’s a heavy dish and takes effort but so good and so worth it. You are kind if the equivalent of 15 grandma’s, but now I think I can do this. Thanks for sharing! You are amazing.
Darling Amanda, With the beautiful recipes I have seen on your blog, this is a piece of cake for you. Yes it is a big meal, but most of it being the fruit ingredients, every bite is a delight. As you may have figured out already, it is the walnut sauce that makes it all come together and be the decadent dish it is. I am so glad that you liked it! 🙂
Looks so fancy and delectable Fae. I love northern California, such a lovely place. Never heard of getting the seeds out of the pom like that either! Great tip.
We are not that far from each other, really. Just a few miles south. 😀 ))) Truly, this dish is a Mexican masterpiece, our neighbors from a little further south.
Oh, such a beautiful recipe, Fae! Mmmm, I can just smell these right now and my mouth is watering!
Something about the combination of the textures and tastes. The walnut sauce just sums it up!
This is lovely, so colourful!
Thank you! A Mexican masterpeice! 😀
Another great recipe Fae. And thanks so much for the background information on the dish! So very fascinating!
Thank you, and I agree. 😀
You have such a huge repertoire of excellent and unique recipes, Fae! So glad you linked this ‘coz once again I had missed it the first time around. 🙂
Thank you, Angie. I’m glad through Friday Fiesta I can bring some attention to my note worthy recipes. 😀
This is a great recipe. I really appreciate your clear instructions which should make it possible to make.
Hilda, Chiles en nogada is one special dish, with a fusion of all those fruits and meat in a spicy-hot shell, topped with creamy-walnut sauce and fresh pomegranate seeds. Varieties of burst of taste. It is a magnificent invention, don’t you think! 😛
Fae, this looks so good! How can I make this vegetarian? Drool!
Maybe lentils instead of chicken-meat and non-dairy milk for the sauce? If you can figure this one out, please teach me too. I LOVE this dish and would like to make it for my vegetarian friends.
BTW, I have a question: Vegetarians, or rather the practice of your Faith, do you abstain from eggs and milk too? How do you make your fabulous cakes for your vegetarian friends without eggs/milk? Please educate me.
Dear Fae,
I’m vegetarian, not vegan. So no meat of any kind, but we Indians love our dairy! Many of our North Indian dishes are based on paneer or cottage cheese. We have lassi or buttermilk (sweet, salty, savoury and in a 100 variations) to drink, cook with ghee or clarified butter. We South Indians end our meal with tair sadam or yoghurt and rice. A meal is not finished for us without it!
Vegetarianism is not followed by all Indians- only some communities due to reasons of “ahimsa” or non violence (for lack of a better word). More correctly compassion for fellow creatures on the planet 🙂
It is also a choice that is not imposed on children. Mine are both non- vegetarian by choice, though they know better than to expect it at home.
I do make eggless cakes for specific requests, but my cakes have eggs by and large.
Need to get back after a long hiatus, to blogging 🙂
Hugs,
R
Thank you for the education. It is good to know. Since I see your work on Facebook, I still see you. Looking forward to seeing you on your blog too. 😀
Love Tiburon, love this recipe, love your post and photo. Just Fae a usual~
Wow, this looks fabulous. And it’s such an involved and time-consuming dish to prepare (which I’d love to make… someday!). I’m impressed! 🙂
I’ve been to Tiburon, and the food looks delicious.
I love Mexican food but this is a dish I’ve never had but would certainly enjoy.
I LOVE this recipe!!! I like the mix of sweet and salty .
Beautiful colors. Would be nice for Christmas 🙂
Great city. Wish I was there now – for the food and weather. It is freezing in Chicago!
Oh this looks so good! I’ve only been to Sausalito… Never to Tiburon.
This looks wonderful, Fae. My husband could take it ,but would it be a total crime if I used Anaheim peppers?
I just can’t take the heat, but want to be in the kitchen!
Hi Tonette, I never used Anaheim peppers. Give it a try! The sweet and salty taste kind of balances with the heat. Use chiles poblanos for your husband for optimum taste and Anaheim for yourself. 😀
Amazing blog – very uplifting. cx
Oh, I really like the look of this dish.
Uhmm, looks delicious!
Fae, this is a masterpiece that one would sit and take in for awhile before eating it. I love everything; especially the walnut sauce. I know I have said this before.., you are an incredible woman !!
Good looking dish Fae. Wish my mother knew about the hitting the pomegranate with a wood spoon all around so the seeds fall out. We had a pomegranate tree in our yard when I was a young boy. Every year she made us pick one by one those juicy squirting seeds from the shell. The juice never failed to fly from the seeds. But we collected the juice and she canned oh so yummy pomegranate jelly. 🙂 Thanks for sharing Fae.
They look great! San Francisco is one place I would love to visit!
Oh Fae! This is such a unique dish! Thanks for sharing 🙂