So, tomorrow we celebrate Mexico's Independence Day, but tonight we have parties and dinners and the actual celebration 🙃 so here is what I'm gonna have for dinner
  1. Chiles en nogada
    It's one of this recipes that changes a lot, everyone does it differently, what doesn't change is the sauce that's called nogada and the "toppings"
  2. The nogada
    It's basically a nut sauce; some people put goat cheese in it, other put queso fresco, and some people put cream cheese, that's the type of nut you have to put in it, I'm to lazy to search for the name in English right now
  3. Chile poblano
    This is the one that you have to use, if you change it it's gonna be awful, again I'm not gonna search for the name you guys use for it, if you even have one 🙃
  4. The "stuffing"
    Here it gets complicated, every one makes it differently, but it's basically grounded beef (or pork) with onions m, garlic and other things, some put pine nut in it; I fell in love wth a recipe that I learned in college, that has peach, pear, almond, tomato and raisins, it also has acitron
  5. Acitron
    It's supposed to be the pulp of this cactus, but it take too long to grow and at the moment it's in danger, so what people sell as acitron it's probably crystallized pineapple
  6. First part
    You have to peel the thin outer layer of this things, it's a horrible job to do but it's kinda tradition, I don't think anyone knows of it has purpose 🤷🏻‍♀️ to do it we out them directly on the fire y wait that it starts to peel, then we put it in a plastic bag, close it and let them in there for a while, it's better that way
  7. Step two
    You put the meat inside the chile, but before that you have to take out the seeds (important part I was forgetting) I needed up and was kinda lazy and did not do it the right way 😑(the one in the photo is the one that I did right 😊
  8. To make the nogada
    Really easy, you just blend the cheese with the walnut (I looked it up, that's the name?) and some almond, milk and cream, if you peel the walnuts you will have a completely white sauce, if not it will look like mine
  9. To finish them
    Some people put the peppers in fluffed egg whites and fry them, we call it "capear" this one I really don't know if it has a name in English or what, I don't really like that technique on anything so I just skip it
  10. When you serve them the nogada always goes at room temperature, the rest of it it's really up to you if you like it hot or not (it's actually a point of discussion among food historians in Mexico)
  11. You top it off with some parsley and pomegranate to represent the colors of the Mexican flag 🇲🇽
  12. It might seem like and odd thing to eat but it's really amazing!
    If anyone likes the complete recipe I'll gladly give it to you! And I'll post the final result as soon as I serve them
  13. ♥️