Traditional filling
Mayte Rueda
Chiles en nogada are an emblematic dish in Mexican cuisine, a clear example of miscegenation in our country. The traditional filling is made with a combination of beef and pork, although many people do not know this, the meat is minced, not ground, since the humidity, flavor and texture of the filling is preserved much better, it is regularly It uses ground for practicality, however it is advisable to use it minced.
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Ingredients
6
Servings
  • 2 tablespoons lard, for the filling
  • 1 cup onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 250 grams pork, chopped, for the filling
  • 250 grams beef, chopped, for the filling
  • 5 tomatoes, roasted and peeled, for the filling
  • 1 teaspoon dried oregano, for the filling
  • 1 teaspoon dried thyme, for the filling
  • 1 teaspoon cinnamon powder, grind the raja cinnamon, for the filling
  • 2 cloves, for the filling
  • 2 pears, chopped into cubes, for the filling
  • 4 peaches, chopped into cubes, for the filling
  • 1 plantain, fried, sliced, for the filling
  • 3/4 cups raisins, for the filling
  • 3/4 cups candied fruits, in cubes, for the filling
  • 1/2 cups almonds, peeled and toasted, for the filling
  • 1 cup pine nuts, toasted, for the filling
  • Poblano chile, roasts, for stuffing
  • nogada
  • parsley
  • pomegranate
Preparation
20 mins
1h
Low
  • For the filling: Blend the tomatoes for 3 minutes and strain; Separately, heat a saucepan or pot and add the butter, wait for it to melt, pour the onion, garlic and sauté for 3 minutes until transparent; Add the pork, beef and continue to fry for 5 more minutes, then add the ground tomato and wait for the liquid to evaporate halfway, then add the spices (cinnamon, cloves, thyme and oregano), the seeds (almonds and pine nuts), peaches, plantains, pear, crystallized fruit and raisins. Let cook for 15 more minutes until the flavors are well integrated. Season with salt and pepper. Cool to room temperature and reserve.
  • Fill a chili and serve with nogada, garnish with parsley and pomegranate.

Nutritional Information

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