File:Chiles en nogada, caseros, México, Mesa 8.jpg
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[edit]DescriptionChiles en nogada, caseros, México, Mesa 8.jpg |
English: The image is how the table is typically prepared in Mexico, informally to share with the family, the chilies can be accompanied with a young wine, whether red or white, that has a certain fruity flavor, medium acidity, and slightly dry, we can even be prepare fresh cocktails with dry and white sherry for those who like something sweet (with mint leaves, sugar or honey and some citrus) or a simple soda; it can be served with any type of bread, from normal to rustic (blueberry and walnut will suit the dish very good); even as an aperitif we have used classic "hot buttered rum".
This dish is called "chiles en nogada", it is a traditional Mexican dish of the season, it is offered between August-September, the present is homemade and prepared with all the traditional ingredients, minced meat (in Puebla they use grinded meat ~in mechanized meat mill or grinder~, but it seems more in line with the time of origin to use minced meat by hand, at the time there was no simple way to grind the meat as we know it today, it is inferred that it was minced on a cutting board with a knife), pine nuts, fruits such as pear, apple, apricot, it is also added acitrón, raisins or prunes, among other ingredients that are used for the tomato base sauce that will flavor the filling more. It is battered with wheat flour and a finely beaten egg, first using the whites and once ready, the yolk is incorporated (some recipes indicate that it does not need a egg batter, but as it is said that it was a dish designed to entertain Agustín de Iturbide, It should have been better prepared, the batter was considered a luxury, so it was worth doing it in the presence of the great character). The "nogada" with "castilla" walnut softened with milk to remove the bitter membrane of this walnut, goat cheese; the same milk as well as sugar, salt, and a good white and dry sherry are used to obtain a creamy cream. The "poblano chile" used is roasted on a "comal", then hot, they are placed in a bag or container so that its same steam softens it and it is easy to remove the tough skin and seeds, it opens to be filled with the stew of meat, seeds and fruits.. It is decorated with parsley and pomegranate grains, optionally you can use fried plantain to contrast (in my home, we make several improvements to all the ingredients and techniques to achieve a more complex and complete dish)Español: En la imagen es como típicamente se prepara la mesa, de manera informal para comer con la familia, se pueden acompañar los chiles con un vino joven sea tinto o blanco, que tenga cierto sabor afrutado, acidez media, y ligeramente seco, inclusive se pueden preparar cócteles frescos de jerez seco y blanco para quienes gusten algo dulce (con hojas de menta, azúcar o miel y algún cítrico) o un simple refresco, se puede servir con cualquier tipo de pan, desde el normal a algún rústico (el de arándanos y nuez le va muy bien), inclusive como aperitivo hemos usado "hot buttered rum" clásico.
Este platillo es llamado "chiles en nogada", es un platillo tradicional mexicano de temporada, se ofrece entre agosto-septiembre, el presente es casero y hecho con todos los ingredientes tradicionales, carne picada (en Puebla usan molida, pero me parece más acorde con la época de origen usar carne picada, no había en la época manera sencilla de moler la carne como la conocemos actualmente, se infiere se picaba en tabla de corte con cuchillo), piñones, frutos como son pera, manzana, chabacano, además se agrega acitrón, pasas o ciruelas pasas, entre otros ingredientes que se usan para la salsa base jitomate que saborizará más el relleno. Es rebozado con harina de trigo y huevo a punto de turrón usando primero las claras y una vez a punto, se incorpora la yema (algunas recetas marcan no se reboce, pero como se dice que fue un platillo pensado para agasajar a Agustín de Iturbide, debió ser mejor preparado, el rebozado era considerado un lujo, por lo que valía hacerlo en presencia del gran personaje). La nogada con nuez de castilla suavizada con leche para retirar la membrana amarga de esta nuez, queso de cabra; la misma leche además de azúcar, sal y un buen jerez blanco y seco se usan para lograr una crema untuosa. El "chile poblano" usado se asa en comal, luego caliente se colocan en bolsa o recipiente para que su mismo vapor lo suavice y sea fácil retirar la piel dura y las semillas, se abre para ser rellenado con el guiso de carne, semillas y frutos. Se decora con perejil y granos de granada, opcionalmente se puede usar plátano macho frito para contrastar (en mi hogar, hacemos varias mejoras a todos los ingredientes y técnicas para lograr un platillo más complejo y completo). |
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Source | Own work |
Author | Petrvs III |
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This image was uploaded as a part of Wiki Loves México 2021 photo contest.
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File change date and time | 21:00, 31 May 2021 |
Y and C positioning | Centered |
Exposure Program | Normal program |
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Date and time of digitizing | 18:39, 17 September 2017 |
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Date metadata was last modified | 16:00, 31 May 2021 |
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