This past August, I celebrated 5 years of living south of the border, in Mexico. It has become my home, and a door to countless opportunities, just one of them being photography. It was here that I first started shooting in awe of my surroundings, and it is here that I have grown into AndiAndrea. Today is Mexico's Independence Day, and what better way to celebrate the country of color and cuisine than with Mau Cocina de Todo. He's serving up the most authentic and traditional plate for Mexico's patriotic month: Chile en Nogada.
- 1 cup of walnuts (peeled)
- 100 grams of goat cheese
- 100 grams of cream cheese (half a stick)
- 3/4 cup of mil
- 1 cucharada de jerez (o extracto de vainilla)
- 1 cucharada de azúcar (o mas al gusto)
- 1 pizca de sal
- 2 tablespoons of olive oil
- 2/3 lbs (300 grams) ground beef
- 2/3 lbs (300 grams) ground pork
- 1 stick of cinammon
- 3 whole cloves
- 1/2 tsp cumin
- 1 tbsp dried oregano
- 1 medium onion chopped
- 3 cloves of garlic chopped
- 2 medium tomatoes chopped
- 2 peaches chopped into 1/4 inch cubes
- 1 apple chopped into 1/4 inch cubes
- 1 pear chopped into 1/4 inch cubes
- 1/2 cup of raisns
- 1/2 cup of almonds peeled and chopped
- 1 tbsp of sugar or to taste
- salt and pepper
- 10 poblano peppers
- 3 pomegranates
- 1 cup of chopped flat leaf parsley
- For the Nogada: Chop the walnuts in a food processor until finely chopped. Do not over mix or we will end up with walnut butter. Add the rest of the ingredients and process until smooth. Add extra milk for desired consistency. Taste and add more sugar, vanilla or salt to taste. It should be slightly sweet.
- For the picadillo filling: In a large pan at medium high heat add the oil, cinammon stick, cloves and cummin. Saute until fragrant. Add the chopped onion and saute for 2 minutes. Then add the chopped garlic. Saute until translucent and soft. Add the ground beef and pork. Break it down and saute until no longer pink. Add oregano, salt and pepper. Chop the tomatoes and add them to the pan. Saute for 2 minutes. Now add the peaches, apple and pear. Sauteing for 2 minutes in between each addition. Turn the heat down to medium love and add the raisins, almonds and sugar. Add some salt and pepper and let it simmer for 10 minutes.nTaste the filling and season to taste with more salt, pepper and/or sugar.
- For the peppers: On a gas burner of your stove blacken the peppers on all sides. They should be all burnt. Put them in a plastic bag to sweat for 5 to 10 minutes. Peel the black skin off using your fingers. Cut the peppers open and remove all the seeds. Stuff the peppers with the picadillo. It can be served at room temp. Place the pepper on a platter or a plate to serve.
- Add the nogada cream over the pepper and add some pomegrante seeds and chopped parsley.