The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

The Magical Tale of Chiles en Nogada | Sweet Heat with Rick Martinez

It’s story hour this week on Sweet Heat! Join Rick on this journey to make Chiles en Nogada, a delicacy served to celebrate Mexican Independence Day. Charred poblano chiles are stuffed with a picadillo made from ground pork with diced plantains, pears, apples, onions, and tomatoes. It’s topped with a deliciously rich nogada sauce using crema natural and earthy walnuts. GET THE RECIPE ►► https://f52.co/3necTc9

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:16 The Ingredient Breakdown
00:01:56 Chapter 1 – Ingredient Montage
00:02:37 Chapter 2 – Fire
00:03:31 Chapter 3 – Peel the Peppers, Smash the Tomatoes
00:04:29 Chapter 4 – Make the Picadillo
00:06:27 Chapter 5 – Make the Nogada
00:07:41 Chapter 6 – Getting the Stuffing Just Right
00:09:23 Chapter 7 – Plating
00:09:48 Chapter 8 – Eat

PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
SERVES: 8

INGREDIENTS

Picadillo & Chiles
2 tablespoons lard
1 pound ground pork, preferably not lean
1/2 medium white onion, chopped
4 garlic cloves, finely grated
1/2 sweet, tart apple such as Winesap or Pink Lady, peeled, cored and chopped
1/2 firm, sweet pear such as Bosc or Anjou, peeled, cored and chopped
1/2 firm-ripe plantain, peeled and chopped

Kosher salt
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/4 cup dry sherry
1 pound roma tomatoes
1/2 peach, peeled, pitted, and chopped
1/4 cup unroasted whole almonds, chopped
1/3 cup golden raisins
1/3 cup pitted Spanish green olives
1/2 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
8 large poblano peppers

Nogada Sauce & Garnish
2 1/4 cups walnuts, unroasted
3/4 cup crema ácida or crème fraiche or sour cream
3/4 cup crema natural or heavy cream
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 cup pomegranate seeds, for garnish
1/2 cup parsley leaves and tender stems, for garnish

SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

How To Make The Best Classic French Toast
Homemade Strawberry Lemonade

Leave a Reply

Your email address will not be published. Required fields are marked *