The national dates in Mexico are filled with colors and typical flavors; and what more colorful and tasty than a delicious Chile, in Nogada!
In Mexico, since pre-Hispanic times the chili It is an icon with a long cultural, culinary and even medicinal tradition. Currently, we have around 200 Creole varieties y 64 adapted1; We are one of the countries that has the greatest variety thanks to the climatic and geographical conditions, which allow it to be cultivated in practically every corner of the Republic.
One of the varieties with the highest production in Mexico is the poblano, only after the jalapeño and the serrano. Among the nutritional qualities of this type of spice, its high vitamin C intake, since a piece of this chili contains around 200 mg of said nutrient; that is, more than 3 times of the daily intake recommendation. Support the collagen generation, necessary for bones, gums and blood vessels; improves the iron absorption, it is a great fiber source and also contains chlorophyll and antioxidants that protect cells2.
Chili peppers also offer great visual appeal thanks to their shapes, textures, and sizes; Its brilliant colors and hues of green, yellow, orange, red and purple make it an ideal ingredient to create and decorate any extraordinary dish full of history. For example, from the charming state of Puebla, the chile en nogada is a culinary symbol that embodies the colors of our flag and represents religion, union and independence.3.
Chili is a primary ingredient in Mexican meals; It is present in up to 90% of our dishes, either directly (chopped or sliced) or as a fundamental condiment for sauces, marinades, moles and dressings4.
Join the great versatility of our kitchen and delight yourself with this traditional dish reinvented with a mix between history, tradition and modernity.
4 poblano peppers ⠀
1 Smoked Tuna Loin Dolores® Premium
2 garlic cloves, minced
1 apple, chopped
1 peach, chopped
1 plantain, chopped
1 bunch parsley, chopped
350g tomato, chopped
1 tablespoon oil
Salt and pepper
2 tablespoons raisins
2 tablespoons pine nuts
2 tablespoons almonds, chopped
4 cloves, ground
For the nogada:
1 cup of goat cheese or cream ⠀
1 tablespoon of sugar ⠀
2 cups of milk ⠀
1 cm of cinnamon ⠀
3 cups walnut, chopped
1 cup of red pomegranate grains ⠀
1 handful of parsley
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Roast the chiles directly over the stove flame until their skin has burned.
Then put them in a plastic bag for 5-10 minutes.
Remove them from the bag and peel them off. Cut them up and strip them. ⠀
In a pot, heat the oil over medium heat, sauté the onion and garlic for 3 to 4 minutes. Subsequently, add the Dolores® Premium Smoked Tuna Loin and cook for 5 minutes.
Add the tomato, parsley, raisins, almonds, pine nuts, peach, banana and apple.
Season with cloves, salt and pepper. Mix well. ⠀
On the other hand, blend the milk, cinnamon, nuts, cheese (or cream) and sugar.
Fill the chiles with the mixture of tuna. When you're done, place them on a plate and pour in the nogada sauce.
Garnish with the pomegranate seeds and parsley. ⠀
1 Secretary of the Environment and Natural Resources /The 64 varieties of chili in Mexico./ Publication date 31/12/2018
2 The Power of the Consumer. / The Power of ... The poblano pepper/ last revision 15/08/2019
4 National Institute of Anthropology and History / Chili peppers and sauces in Mexico. A taste of identity./ Publication date 13/06/2013