Place the dough on a baking tray and prick it with a sharp utensil to prevent excessive rising. Bake at 170°C for 20 minutes. Remove, cool, and set aside.
Cook the pork loin with water, garlic, onion, cumin, and salt. Once the meat is cooked, shred it and set aside.
Chop onion, garlic, tomato, apple, pear, acitrón, banana, and peach into cubes.
Place the butter in a skillet and sauté the previously mentioned ingredients.
Add pine nuts, raisins, and almonds, and sauté for 5 more minutes.
Incorporate the shredded meat into this mixture and season with salt and pepper to taste and set aside.
The Nogada is prepared by blending walnuts with cream, cheese, and milk. Season with salt and pepper and set aside.
Assembly:
Place a sheet of puff pastry in the serving dish, add filling to taste; repeat the process once more (forming another layer) and place a puff pastry lid on top, finishing by decorating it with nogada all over and forming a Mexican flag with pomegranate and poblano strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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