Nogada
Walnut SauceWalnut sauce is classically made as a topping for one of Puebla's most famous dishes, Chiles en Nogada. This elegant dish features stuffed poblano chiles coated with walnut sauce and sprinkled with pomegranate seeds. It is most often served in autumn during walnut harvest. The sauce is also appropriate to drizzle over fresh fruits. Mexican crema is widely available these days and I recommend it above sour cream for this sauce.
Ingrediënten
Makes about 2 cups
- 1 cup walnut pieces
- ½ cup milk
- 1 cup Mexican crema or sour cream
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon sugar or to taste
- ¼ teaspoon salt or to taste
Instructies
- Bring 2 cups of water to a boil in a medium saucepan.
- Add the walnuts and soak them off the heat about 10 minutes to rid the nuts of some of the bitter tannins.
- Put the nuts in a strainer and rinse the nuts with cold running water.
- Transfer the nuts to a blender.
- Add the milk and blend until smooth.
- Transfer the nut mixture to a bowl.
- Stir in the remaining ingredients until well combined.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Cover and refrigerate until shortly before using, up to 3 days.
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