El Grito de Dolores (The Cry of Dolores) is an historical event that happened in the early morning of 16 September 1810. Roman Catholic priest Miguel Hidalgo y Costilla rang the bell of his church and gave the pronunciamiento (call to arms) that triggered the Mexican War of Independence. This happened in the state of Guanajuato within the small town of Dolores (now Dolores Hidalgo). In October 1825, the day of 16 September began to be observed as Mexico’s Independence Day.
Chiles en Nogadas
This recipe from Cocina Vital
- 4 medium poblano peppers
- 1/2 Finely chopped onion
- 2 finely chopped garlic
- 1/2 cup Oil
- 400 gr ground pork
- 2 tomatoes without seeds, in small cubes
- 1/4 cup almond chopped
- 40 gr Pasitas
- 40 gr Acitron in cubes boys
- 1/2 Red apple , in small cubes
- 1/2 Peach peach in small cubes
- 1/2 Banana Macho in cubes and fried
- 4 tablespoons finely chopped parsley
For the nogada
- 1 cup walnuts finely chopped
- 2/3 cup creme fraiche
- 1/2 cup queso fresco
- 1 tablespoon dry sherry
- 1/4 teaspoon cinnamon
- Salt to taste
- Pepper to taste
Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.
Bake 30 minutes or until heated through.
Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each chile topped with 1/4 cup nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
Tequila or a glass of Solaz( Tempranillo) from Spain Salud!