Enchiladas de chile en nogada
Mónica Mateos
For the upcoming Fiestas Patrias, prepare these delicious Enchiladas de Chile en Nogada. You can serve them as breakfast or as a main dish for lunch or dinner on September 15th. These enchiladas are very easy to make, and the best part is that the sauce that covers them is the delicious nogada. Enjoy an original dish like these Enchiladas de Chile en Nogada, which have a slight sherry touch. If you don't like ground beef that much, you can replace it with chicken.
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Ingredients
10
Servings
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for filling
  • 1/4 cups onion, finely chopped, for filling
  • 1 cup ground pork, for filling
  • 1 cup ground beef, for filling
  • 1/4 cups plantain , cut into cubes, for the filling
  • 1/4 cups poblano pepper strips , for the filling
  • 1/4 cups peach, cut into cubes, for filling
  • 1/4 cups apple, cut into cubes, for filling
  • 1/4 cups pear, cut into cubes, for filling
  • 1/4 cups raisins, for the filling
  • 1/4 cups almonds, for the filling
  • 3 tablespoons pine nuts, for the filling
  • 1/4 cups pecans, chopped, for the filling
  • 1/4 cups candied fruits, or ate, for the filling
  • 1 pinch clove, for filling
  • 1 pinch cinnamon powder, for filling
  • bay, for filling
  • 1 sprig thyme, for filling
  • 1 tablespoon oregano , for filling
  • 1 pinch salt , for filling
  • 2 cups walnut, soaked in milk
  • 1/4 cups cream cheese, for nogada
  • 1/4 cups whipping cream , for nogada
  • 1/2 cups cow's milk , for nogada
  • 3 tablespoons sugar , for nogada
  • 1/3 cups sherry , white, for nogada
  • 14 corn tortillas, fried in oil
  • 1/2 cups pomegranate , for garnish
  • fresh parsley, for garnish
  • 1 cup walnut, finely chopped
Preparation
40 mins
35 mins
Low
  • For the filling, heat a pan over medium heat with oil and cook the onion, garlic, and ground beef until it changes color. Add the plantain and the strips, cooking each ingredient in its time. Add the remaining fruits, nuts, and spices, cooking for about 10 more minutes over low heat. Season.
  • For the nogada, blend all the ingredients until you get a smooth and silky sauce, set aside.
  • Heat a pan over medium heat with oil, fry the tortillas for 1 minute, remove the excess grease. Set aside.
  • Fill the tortillas with the traditional filling, fold, and serve with the nogada. Garnish with pomegranate, parsley, and finely chopped Castilla nuts. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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