Chiles En Nogada (Stuffed Poblano Peppers in Walnut Sauce)

If there is one thing I have learned from years of watching cooking shows, is to taste, taste, taste!  I cannot stress this enough.  Even when I make meatballs of meatloaf, I get a little of the meat mixture and cook it and then try it to see if I need to adjust anything.  I never like to say put a tsp of salt, because I think salt and pepper should be up to the cook's pallet.  So if there is anything you need to learn is to taste everything as you go. 

I remember I was making pinto beans and I added too much salt!  In a panic I called my Mom and my Dad answered.  Mom was not home so I asked him what do I do, I added too much salt?  My Dad which was a great cook, tells me, anytime you add too much salt to anything, add a potato, the starch in the potato absorbs the salt.  It worked and I got to save the beans!

I am going to be honest with you, chiles in nogada where not a dish I grew up with.  My grandmother made awesome chiles rellenos, but for some reason did not make these kind.  I always thought they were hard to make and that is why everyone ate them at restaurants.  They are actually easier to make because you don’t have to cover them I egg whites and fry them like the traditional chiles rellenos.

One day my sister Mariela and I were at my Mom and Dad’s house talking about the nogada sauce.  I said to her, let’s  make them!  We googled and found a recipe.  The one that follows is the one we found but we adapted to what we had.  It seems like there are lots of ingredients that I am sure most people have them in their cupboards. 

I hope you enjoy them as much as we did.  I recommend you start with roasting the peppers so they can sweat and are easier to peel.  The beauty of this dish is that it is mainly served at room temperature.  You can make everything a day ahead if you are serving this for a party, your guests will be very impressed with this dish that is so traditionally Mexican.  Enjoy!  Feel free to ask me any questions! Buen provecho!

Chiles en Nogada

(stuffed peppers in walnut sauce)

4-6 poblano peppers

1 -2 pomegranates

For the filling:

2 TBSP olive oil

2 garlic cloves minced

½ large onion chopped (or one small one)

½ lb each of pork and beef (can make all beef if you like but not all pork)

½ cup of vegetable stock

½ TBSP thyme (powder)

½ TBSP Mexican oregano (powder or dried)

½ tsp cloves ground

½ tsp cinnamon (if you can find Mexican, it is better)

1 peach peeled and cut into small squares

1 apple peeled and cut into smalls squares

¼ cup slivered natural almonds

¼ cup pine nuts

Prepping the stuffing:

Heat the oil in a pan and cook the garlic and onion until translucent.  Add the meat, vegetable broth, thyme, oregano, cloves and cinnamon.  Cook until the broth is partially absorbed and the meat starts to brown.  Add the peach, apple, almonds and pine nuts.  Add salt and black pepper to taste.  The stuffing can be made the day ahead and store in the refrigerator.  Just make sure you warm it up before stuffing.

For the nogada (sauce)

1 Cup walnuts

½ Cup queso fresco

1 Cup milk

2 TBSP sherry

2 TBSP granulated sugar

Half a bolillo or 3 inches of French bread soaked in milk with 1 tsp cinnamon and one tsp sugar

Combine all ingredients in a blender and if the sauce is too thick or clumpy add more milk.  I have to admit I have omitted the bread and I can tell you that the result is still very good.    

Roast 4-6 Poblano peppers directly on a gas stove, on the broiler or on a comal (iron skillet).  I roast them directly over the flame on my gas stove and just char them until they have cooked through.  You are looking for the skin will turn black and that is ok.  Then place them in a paper bag close the bag so that they are easier to peel.  I always skip this step, I just start peeling directly under the faucet, and it works.  Once all the peppers have been peeled, make a slit and with your fingers discard as much of the seeds and veins as you can.  Try to take them all out because it can turn into an inedible pepper because of the heat. 

Stuff each pepper nicely and serve individually cover with the sauce.  Decorate with the pomegranate seeds and parsley flakes.  I honestly do not always use pomegranate seeds because I cannot find the pomegranate.  With or without the seeds they still taste amazing.  The seeds add crunch and tartness to the sweetness of the sauce.  If you do happen to find a pomegranate, make sure you are wearing an apron because the color of the pomegranate is hard to remove from clothing!

My first entry

I have to admit my favorite channels and shows are related in some way or other to cooking.  Whether it is the Food Network, Cooking Channel, Top Chef, or PBS's Rick Bayless and Lydia Bastianich, I love to watch them all.  I first started watching cooking shows on PBS in the 70’s such as Julia Child, and the Frugal gourmet in the 80’s.  I discovered the Food Network when I lived in San Antonio attending college.  It started as a little channel with repetitive programming back in 1999. 

Every time I saw a show with Mexican food, I would get very excited only to be disappointed.  Yes, I understand that in today's world of desperate chefs trying to make it on to one of the above named networks; they have lost the art of cooking.  They have adapted and changed true time and tested recipes that have proven to stand the test of time.  My biggest, biggest and when I say biggest, I mean huge! The size of infinity, which has no size but you get my point, is the belief that every Mexican recipe has cumin in it.  People around the world please understand that TEX-MEX food is known for the use of this B.O smelling spice, not Mexican food.  There is a clear line between both sides of the border cooking.  You can definitely tell when it is a Tex-Mex food or true Mexican food. There are very, very, and when I say very, I mean, a handful of Mexican dishes that call for this spice (Cumin).

I have always loved food and cooking.  I remember when I was about 3 years old, my great grandmother Petra would be waiting for me when I got out of pre-pre-pre K, yes my mother couldn't stand me at home begging her to take me to school, so she asked if I could go and they said yes.  This was in Mexico of course, where life was much simpler.  I would cook with Petrita, which is what we all called her.  I would help her make lunch for everyone.  I remember standing in a chair helping her make gorditas (corn concoctions like a fat tortilla) and shelling peas for the caldo (watery soup not creamy).  Then as everyone got home and started eating, Petrita would always say, Anita (that is I) made all the dishes!  Gosh I miss her she was so awesome!!!!!!!

Not all of us have the luxury to attend culinary school.  We are either too busy with work, kids, school or whatever the reason may be.  In my case, I know that I am a great cook, but I do not know much about how certain spices go with certain foods.  I could be creative if I learned little things like how to create sauces.  Unbelievably, it takes practice to make a sauce and to know how butter or cream reacts to heat.  I have found nothing on line that can explain to me the reason for each process.  I know that if I understood those little things in the cooking world, I could go from a cook to an awesome cook.  Therefore, I am hoping to get some inside knowledge and pass it on to you!

As I post some of the recipes and tips, you will eventually get to know me and I hope you get to know my sisters Mariela and Lorena, my brother Alberto (Tito as we lovingly call him) and my mom as well.  They are great cooks and I am sure I can convince them to collaborate with me in this crazy blog that may be read by none, or who knows may be read by many.  Some of you may have better recipes than I do and I hope you can share your own family recipes and tips!

So, here is to the beginning of a great blog!