Economical Chiles en Nogada
Yamilette González
Chiles en Nogada is a typical dish of Mexican cuisine that combines all kinds of ingredients and flavors, highlighting the richness of our culinary tradition. Experts say that this dish was created in 1821 by the nuns of the Convent of Santa Mónica in Puebla to celebrate Mexico's Independence and to honor Agustín de Iturbide. Although it is the ideal dish to celebrate the patriotic month, it can also be expensive, so you can't miss this recipe for economical chiles en nogada.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • Poblano chile
  • 600 grams ground beef
  • 1 cup tomato purée
  • 1 cup canned peaches, diced
  • 1 cup apple, peeled and diced
  • 1/2 cups onion, diced
  • 2 cloves garlic, finely chopped
  • 3/4 cups raisins
  • 1/4 cups sunflower seeds
  • 1 cup walnuts, for the nogada
  • 1 cup double cream, for the nogada
  • 2 cups milk, for the nogada
  • 2 tablespoons sugar, for the nogada
  • vegetable oil
  • salt
  • parsley, finely chopped, for decoration
  • 1 pomegranate, seeded, for decoration
Preparation
15 mins
21 mins
Low
  • Roast the chiles on a griddle until well charred on both sides. Place them in a bag and let them rest for 10 minutes. Set aside.
  • Place the chiles on a cutting board and remove the skin and veins with a knife.
  • Pour a little oil into a pan over medium heat and sauté the onion, garlic, and meat for 7 minutes. Then, add the tomato puree and cook for 5 more minutes. Finally, add the peach, apple, raisins, and sunflower seeds; cook for approximately 7 more minutes. Set aside.
  • Stuff the chiles with the previous mixture. Set aside.
  • For the nogada: Blend the milk, half cream, cream cheese, and sugar.
  • Place the stuffed chile on a serving plate, drizzle with the nogada, and decorate with pomegranate and parsley.

Nutritional Information

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