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Originally Posted by Dpreefer
chile en nogada is supposed to be served at room temperature. The chile is cooked and then stuffed after it cools to handling temperature. The sauce is made before and is at room temperature. The sauce is poured over the chile and pomegranite seeds sprinkled on top
(Hint: To sprinkle pomegranite seeds, cut the pomegranite in half. Hold one half over the dish and give it a few nice whaks with a wooden spoon. The seeds just pop out onto the dish. This is so easy that those who tried to manually cut them out roll their eyes when this easy method is revealed to them.
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Thanks for clarifying regarding the temprature of the chiles. I have eaten all types of Mexican dishes, but never chiles en nogada. It was different for me since most Mexican food is served piping hot. The temp didn't bother me because they were delicious.
What a great tip for the pomegranate seeds; even for when they are being eaten by themselves. I usually won't buy them because they are such a pain to peel.