The story goes that this exquisite and traditional dish was created by the Augustinian nuns of the Santa Mónica convent in Puebla, to celebrate the Independence of Mexico. That is why only during September it is offered in different places in Mexico.
Demian Cruz, Sous Chef at Fairmont Mayakoba, shares the recipe so you can make it at home and surprise your family with this delicacy.
Ingredients (4 portions)
- 4 poblano peppers deveined, and cleaned, preferably roasted on charcoal or directly over the stove flame
- 125 g chopped onion
- 15 ml oil 35 gr xoconostle (sweet and dried apricot)
- 150 g diced peach with skin
- 150 g hard pear in cubes without skin
- 150 g apple pan in cubes without skin
- 25 g raisin
- 12 g white pine nut
- 12 g clean and coarsely chopped almonds
- 5 g salt
- 30 ml of oil to fry the fruit
Pour the oil into a saucepan and then the finely chopped onion and garlic, stirring until the onion and garlic are crisp. Add the finely chopped meats by hand, constantly stirring so they do not clump and form balls until the meat releases the juices and let dry a little.
Add the chopped tomato to the meat and let it season for 7 minutes. In another frying pan, heat with oil and fry the apple, pear, peach, and xoconostle. Cover and let them fry and cook without falling apart; the fruit should be whole. Mix with the meat. Add the raisin, pine nut, almond, xoconostle, and stir.
Fill the poblano peppers and bathe them with the nogada. They can be weathered or unweathered, depending on taste.
- 400 g nuts
- 15 g fresh goat cheese
- ½ spoon of sugar
- ½ spoon of salt
Blend the walnut, goat cheese, salt, sugar, milk, and sherry. The sauce has to be thick. The chili is garnished with pomegranate, finely chopped parsley, and a sprig of parsley.