File:Chiles en nogada, caseros, México 3B.jpg
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English: This dish is called "chiles en nogada", it is a traditional Mexican dish of the season, it is offered between August-September, the present is homemade and prepared with all the traditional ingredients, minced meat (in Puebla they use grinded meat ~in mechanized meat mill or grinder~, but it seems more in line with the time of origin to use minced meat by hand, at the time there was no simple way to grind the meat as we know it today, it is inferred that it was minced on a cutting board with a knife), pine nuts, fruits such as pear, apple, apricot, it is also added acitrón, raisins or prunes, among other ingredients that are used for the tomato base sauce that will flavor the filling more.
It is battered with wheat flour and a finely beaten egg, first using the whites and once ready, the yolk is incorporated (some recipes indicate that it does not need a egg batter, but as it is said that it was a dish designed to entertain Agustín de Iturbide, It should have been better prepared, the batter was considered a luxury, so it was worth doing it in the presence of the great character). The "nogada" with "castilla" walnut softened with milk to remove the bitter membrane of this walnut, goat cheese; the same milk as well as sugar, salt, and a good white and dry sherry are used to obtain a creamy cream. The "poblano chile" used is roasted on a "comal", then hot, they are placed in a bag or container so that its same steam softens it and it is easy to remove the tough skin and seeds, it opens to be filled with the stew of meat, seeds and fruits.. It is decorated with parsley and pomegranate grains, optionally you can use fried plantain to contrast (in my home, we make several improvements to all the ingredients and techniques to achieve a more complex and complete dish)Español: Este platillo es llamado "chiles en nogada", es un platillo tradicional mexicano de temporada, se ofrece entre agosto-septiembre, el presente es casero y hecho con todos los ingredientes tradicionales, carne picada (en Puebla usan molida, pero me parece más acorde con la época de origen usar carne picada, no había en la época manera sencilla de moler la carne como la conocemos actualmente, se infiere se picaba en tabla de corte con cuchillo), piñones, frutos como son pera, manzana, chabacano, además se agrega acitrón, pasas o ciruelas pasas, entre otros ingredientes que se usan para la salsa base jitomate que saborizará más el relleno.
Es rebozado con harina de trigo y huevo a punto de turrón usando primero las claras y una vez a punto, se incorpora la yema (algunas recetas marcan no se reboce, pero como se dice que fue un platillo pensado para agasajar a Agustín de Iturbide, debió ser mejor preparado, el rebozado era considerado un lujo, por lo que valía hacerlo en presencia del gran personaje). La nogada con nuez de castilla suavizada con leche para retirar la membrana amarga de esta nuez, queso de cabra; la misma leche además de azúcar, sal y un buen jerez blanco y seco se usan para lograr una crema untuosa. El "chile poblano" usado se asa en comal, luego caliente se colocan en bolsa o recipiente para que su mismo vapor lo suavice y sea fácil retirar la piel dura y las semillas, se abre para ser rellenado con el guiso de carne, semillas y frutos. Se decora con perejil y granos de granada, opcionalmente se puede usar plátano macho frito para contrastar (en mi hogar, hacemos varias mejoras a todos los ingredientes y técnicas para lograr un platillo más complejo y completo). |
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| Source | Own work |
| Author | Petrvs III |
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This image was uploaded as a part of Wiki Loves México 2021 photo contest.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 03:04, 1 June 2021 | | 3,264 × 2,448 (5.78 MB) | Petrvs III (talk | contribs) | Uploaded own work with UploadWizard |
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