220 grams Philadelphia® cream cheese, for the nogada
80 grams sugar, for the nogada
400 milliliters white wine, for the nogada
nutmegs, to taste, for the nogada
cow's milk, (if necessary), for the nogada
Preparation
1h 35 mins
0 mins
Medium
Put the chiles over direct heat to burn the skin, be careful not to let them burn. Place them in a bag and let them sweat for 20 minutes, remove seeds, devein them, and set aside.
For the filling, heat the lard, sauté the onion and chopped garlic, add the beef and pork meats, and cook for 5 minutes, add the almonds, raisins, acitrón, and let it cook a bit.
Add the fruit (peaches, pears, and apples) and let it cook for 5 more minutes, season, and set aside.
Nogada: put the white wine, almonds, and walnuts on the heat; let it reduce and add nutmeg. Cool, blend with the cream, cheese, and sugar, adjust consistency and taste, fill the chiles, cover with the sauce, and decorate with chopped parsley and pomegranate seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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