+++ IMPORTANT: Suspension of sales to private individuals outside Germany ALL DETAILS +++

Chiles en Nogada Souffle

Chiles en Nogada Souffle The Mexican Independence Day is celebrated on September 15th and 16th, which is one of the most important festivities in the country. One of the most traditional dishes consumed during these celebrations are the Chiles en Nogada. These stuffed poblano peppers, covered with a walnut sauce and garnished with red pomegranate seeds and chopped parsley, are a badge of national identity, as they bear the colors of the Mexican flag. Preparing Chiles en Nogada is a very laborious process. In order for you to enjoy this delicious dish, we have prepared a "simplified" recipe to prepare a Chiles en Nogada soufflé. It is worth the effort! We hope you enjoy it!

Ingredients:

Makes 6 individual ramekins or one medium size baking pan

Ingredients:

For the soufflé:

50 gr butter

50 gr flour

400 ml fresh milk

2 jars á 400g of Poblano chile strips

4 eggs ( yolks and whites separated )

 For the filling:

100gr onion, finely chopped

2 cloves of garlic

400 gr of ground beef

400 gr of ground pork

120 gr of sweet cactus (nopal confit), cut in cubes (optional)

50 gr raisins

100 gr of almonds, peeled, toasted and chopped

200 gr of peach, diced

200 gr pear, peeled and diced 200 gr pear, peeled and diced

200 gr of apple, peeled and diced

50 grams of sugar

5 gr powdered cinnamon

salt, to taste

Pepper, to taste

olive oil

 For the nogada:

400 gr of walnuts, peeled

100 gr almonds, peeled

150 gr cream cheese

60 gr goat cheese ( it may be exchanged for fresh cheese)

80 grams of sugar

150 ml of sherry

nutmeg to taste

milk (if necessary)

 To serve:

the seeds of a red pomegranate

20 gr chopped parsley

Preparation:

Prepare a white poblano sauce by melting the butter in a heavy-bottomed skillet over medium heat. Remove from the heat and add the flour, add little by little the 400ml of milk, mixing constantly with a balloon whisk, until there are no lumps.  Add one of the jars of poblano chile strips, previously drained, and blend with a food processor. Heat and stir until the sauce thickens slightly. Add salt, pepper and nutmeg to taste. Let cool covered with plastic wrap at room temperature.

 

For the filling sauté the onion and chopped garlic in olive oil. Add the beef and pork and cook for 15 minutes. Add the almonds, raisins, cactus and cook for 5 more minutes. Finally add the sherry and the fruit (peaches, pears and apples) and cook for 10 more minutes. Season with salt and pepper to taste and set aside.

 

For the nogada:

Blend all ingredients until a slightly thick consistency is obtained. If necessary, add a little milk for better blending. Adjust seasoning and set aside.

Very important: To easily remove the skin from the walnuts and prevent the nogada from turning grayish, it is recommended to soak them along with the peeled almonds in a cup of milk for about 6 hours before preparing the recipe.

 

Assemble the soufflé:

Preheat the oven to 180 degrees.

Mix the egg yolks with the white poblano sauce and set aside. Beat the egg whites until stiff and fold into the poblano sauce.

 

Drain the second jar of poblano chile strips. Grease each ramekin and place two tablespoons of strips and two tablespoons of the meat filling in the bottom of one ramekin and mix well. Finally fill ¾ of the mold with the soufflé mixture and carefully incorporate the meat and poblano chile strips with the mixture. Proceed in the same way with the remaining ramequins.

 

Bake at 180°C (350°F) for 15 to 25 minutes or the surface turns golden brown (if baked in a large baking dish, the baking time takes 60 to 65 minutes).

 

When it comes out of the oven, add a little of the nogada on top of the soufflé and decorate with the pomegranate and parsley.

 

We recommend bringing some more nogada to the table so that everyone can add a little more to their liking.

 Enjoy!

Tip for preparing "Rajas en Nogada Express":

If you are in a hurry and want to prepare some quick rajas en nogada, you can prepare a meatmince with some fruit to your liking, sauté it together with the poblano strips and finally serve it bathed with the nogada, pomegranate seeds and chopped parsley!

Si vous aimez la saveur des Chiles en Nogada, vous serez ravis de no

The fields marked with * are required.

I have read the data protection information.

Related products

sufficient quantity
€4.90 *
0.25 kg (€19.60 / 1 kg)

sufficient quantity
€4.85 *
0.15 kg (€32.33 / 1 kg)