The Flavor of Guadalajara Grill

Delicious Chiles en Nogada at Guadalajara Grill Tucson

 

Just a few hours southeast of Mexico city, after passing quaint farms and cactus-studded hillsides, one comes to PUEBLA. Seat of viceroys, and one of two historic centers of the Catholic church in the New World. It’s a place where Spanish and indigenous cultures and cuisines converged. Some call it the culinary capitol of Mexico. The colors are so bright you might think the whole town was painted with a box of Crayola crayons.

 

At Guadalajara Grill, we want to teach you about Mexican food and culture from all across the many great regions and states of Mexico right here at our Tucson restaurant. Our Chiles en Nogada, synonomous with Puebla, are a delicious and uniquely flavorful mix of these rich and colorful traditions.

Here's the recipe if you want to try them at home:

Chiles Rellenos en Nogada (Walnut Sauce)

Picadillo Ingredients:

• 1lb. Ground Beef
• ½  Cup of Almonds
• ½  Cup of Raisins
• 12 Roasted Poblano Chiles, with stems and seeds removed
• 3 cloves of garlic finely chopped
• 2 chopped peaches
• 2 chopped pears
• 2 chopped apples
• 3 roasted tomatoes,chopped
• Sugar
• 1/2 onion, finely chopped
• Olive oil
• Salt and pepper to taste

Preparation of Picadillo

(Ground Beef Minced with Fruits & Vegetables):

• Place the Garlic and Onions in Hot Oil Add the Ground Beef When it Starts to Brown
• Add Tomatoes and Cook for 5-10 Minutes
• Add All Fruit, Salt, Sugar, and Pepper to Taste for Seasoning
• Let Simmer for 15 Minutes
• Fill the Chiles with the Picadillo
• Put the Chiles in Oil Until Slightly Brown and Serve

Nogada Ingredients (Walnut Sauce):

• ¼ Liter of Creme
• Queso Fresco ( A Creamy, Soft, and Mild Unaged White         Cheese) or Cream Cheese
• 2 Cups Walnuts
• 2 Pomegranates

Preparation of Nogada:

• Liquefy walnuts, cheese and crème cheese
• Season with Sugar, Salt and Pepper to taste
• Pour Mixture Over Stuffed Chiles
• Decorate by sprinkling with Pomegranate kernels