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Fresh dark brown chilaca peppers A fresh poblano pepper, often sold under the name 'pasilla' north of Mexico. The pasilla chile (/ ˌ p ɑː ˈ s iː j ə / pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, [1] a long and narrow member of the species Capsicum annuum.
It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo. Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. [2] Sometimes chicken broth is added for flavor.
The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho , from the Spanish word ancho (wide). [ 3 ] [ 4 ] Stuffed fresh and roasted, it is popular in chiles rellenos poblanos .
The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country. [32] [34] Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish.
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Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.
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