Chiles En Nogada
Chiles en nogada the special delicious dish from mexico Chiles en nogada is a dish of Mexican cuisine. The name comes from the Spanish word for walnut trees, nogal.It consisted of poblano chili stuffed with picadillo topped with walnut cream-based sauce, called nogada, and pomegranate seeds, providing three color Mexican flag: green chilli, peanut sauce and white to red to pomegranate. Walnuts are used to prepare nogada is a variety called Nogal de Castilla or Castillan Walnut, also known as English Walnut. Chiles en nogada not an easy dish, and it was not meant to be. It's part of the tradition. Walnuts should be peeled. Spices assembled. Raw and dried fruit, chopped. Even after assembly chile, you have to dunk in egg batter and fried. Traditional Chile en nogada is from Puebla; it is related to the independence of the country since it says they are ready for the first time to entertain the emperor Agustín de Iturbide when he came to town after naming as Agustín I. This dish is a source of pride for residents of the state of Puebla. Some historians believe the Mexican inventor of this dish is Monjas Clarisas, although others think they are Contemplativas Madres Agustinas of the convent of Santa Mónica, Puebla. Chiles en nogada usually contain apples, sweet-milk criollo pear and peach. Cream usually have milk, double cream, fresh cheese and beans washed. The traditional season to make and eat this dish is August and the first half of September, when the pomegranates appear in Central Mexico market and the celebration of national independence begin.In some areas, a dish made dependent upon a mature pomegranate - usually between early October and January. Before making Chiles en nogada, remove the skin walnuts if the sauce will taste bitter. Loosen the skin with peanut boil for 5 minutes, then drain the beans in a colander, and blast them with your sink spray hose. If you do not have a hose spray, rub the nuts with a brush under running water.