Prepare a classic for the patriotic festivities and host El Grito at your home. The chiles en nogada, originating from Puebla, will captivate all your guests with their delicious sweet flavor and creamy texture; don’t miss out on making it.
1 cup cow's milk, the necessary to cover the walnuts
1/2 cups white bread, without edges and in cubes
125 grams queso fresco
1 1/2 cups whipping cream
1/2 cups sugar
1 pinch cinnamon powder
2 cups pomegranate
parsley, chopped
Preparation
1h
0 mins
Medium
Roast the chiles over direct heat, making sure they don’t burn too much. Place them in a plastic bag to sweat for 5 minutes. Then peel them and open them on one side to remove veins and seeds, being careful not to break them.
In a large skillet, add a little oil and fry them briefly, salt, and bay leaf, cover and cook for 3 minutes. Dry them and set aside.
FOR THE FILLING: In a saucepan, sauté the chopped onion with the garlic in the oil, add the tomatoes to sauté, and then add the meat.
In a mortar, crush the pepper, clove, and cinnamon. Incorporate into the meat along with the fruits, pears, and peaches.
Cook for 10 minutes and adjust the salt; it should remain a dry filling. Use this to stuff the chiles and arrange them on a platter.
FOR THE NOGADA: Soak the walnuts in milk for 2 hours. Blend the walnuts with all the ingredients (white bread, fresh cheese, heavy cream, salt, sugar, and cinnamon) until it becomes a smooth paste, adding salt and sugar if necessary.
Pour the sauce over the chiles at the time of serving and garnish with chopped parsley and pomegranate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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