A delicious and very typical dish in Mexico, especially prepared during national holidays!
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
5 Servings
Select all ingredients
250 grams ground beef
250 grams ground pork
25 grams walnuts, in halves
25 grams raisins
50 grams canned peaches
50 grams apple, golden
1 sprig cinnamon
3 cloves
1 pinch cumin
5 Poblano chiles
50 grams sugar
salt
chicken broth
1 liter sour cream
2 pomegranates
25 grams sugar
pecan essence
25 grams walnuts, in chunks
300 grams acitrón
1/2 onions
3 cloves garlic
vegetable oil
8.82 onzas ground beef
8.82 onzas ground pork
0.88 onzas walnuts, in halves
0.88 onzas raisins
1.76 onzas canned peaches
1.76 onzas apple, golden
1 sprig cinnamon
3 cloves
1 pinch cumin
5 Poblano chiles
1.76 onzas sugar
0 salt
0 chicken broth
33.78 onzas líquidas sour cream
2 pomegranates
0.88 onzas sugar
0 pecan essence
0.88 onzas walnuts, in chunks
10.58 onzas acitrón
0.5 onions
3 cloves garlic
0 vegetable oil
16.13 cucharadas ground beef
1.69 tazas ground pork
1.67 cucharadas walnuts, in halves
2.73 cucharadas raisins
3.55 cucharadas canned peaches
7.25 cucharadas apple, golden
1 sprig cinnamon
3 cloves
1 pinch cumin
5 Poblano chiles
4.17 cucharadas sugar
0 salt
0 chicken broth
4 tazas sour cream
2 pomegranates
2.08 cucharadas sugar
0 pecan essence
1.67 cucharadas walnuts, in chunks
1.19 tazas acitrón
0.5 onions
3 cloves garlic
0 vegetable oil
250 grams ground beef
250 grams ground pork
25 grams walnuts, in halves
25 grams raisins
50 grams canned peaches
50 grams apple, golden
1 sprig cinnamon
3 cloves
1 pinch cumin
5 Poblano chiles
50 grams sugar
0 salt
0 chicken broth
1 liter sour cream
2 pomegranates
25 grams sugar
0 pecan essence
25 grams walnuts, in chunks
300 grams acitrón
0.5 onions
3 cloves garlic
0 vegetable oil
Preparation
Wash the chiles thoroughly, roast them over direct flame without burning. Place them in a plastic bag (to let them sweat). Set aside.
Chop the peach into medium cubes, wash the apple and chop it just like the peach, also the candied fruit ** (IN CASE OF NOT HAVING CANDIED FRUIT, THE OTHER INGREDIENTS ARE SUFFICIENT) Put these ingredients along with the raisins, walnut, cumin, cloves, and cinnamon in a bowl.
Chop the onion and garlic, sauté in oil. When the onion is translucent, add the previous ingredients, lower the heat and let the fruits release their natural sugar. Stir occasionally to prevent burning. When the raisins have swollen, season with salt and broth.
Add the sugar (the first amount). DO NOT stop stirring, as at this point it will start to caramelize, keep it on the heat until it reaches the desired color (this is the color the meat will take). When it reaches the desired color, add a little (2 tablespoons of walnut essence at a time) and a little water, stir vigorously to dissolve the hardened caramel. Let it boil.
At this point, add the meat and let it cook. Break up the meat so that it finally becomes a mince. Keep on low heat, checking occasionally.
While the meat is cooking, clean the chiles: (We can wear surgical gloves to avoid irritation from the seeds and veins) carefully peel them under running water, open them on one side and remove the seeds and veins. Set aside.
To prepare the cream: blend the cream with the walnut (second amount), the sugar (second amount), and a little walnut essence.
Clean the pomegranate to keep only the "seeds".
Once the meat is cooked, carefully stuff the chiles without breaking them, cover with cream and decorate with pomegranate.
Tips
These chiles can be prepared several days in advance. Everything is refrigerated separately and when ready to serve, just stuff them, microwave for a few seconds AS THEY ARE SERVED COLD OR WARM, then cover and decorate.
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Print recipe of:
Traditional Chiles en Nogada
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
At the moment, this recipe does not have nutritional information.
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Luisa Juárez
2022-09-27 11:29:47.932979 +0000 +0000
Muy rica
Anónimo null
2015-09-06 23:24:46 +0000 +0000
Ah! Y consomé en polvo!
Anónimo null
2015-09-06 23:18:26 +0000 +0000
No es tradicional! Está modernizada!
Cómo va a ser tradicional si lleva esencia de nuez, fruta en almíbar y tanta azúcar?
Anónimo null
2013-10-01 06:57:08 +0000 +0000
A través de iOS
No le puse esencia de nuez, para no endulzar mucho la carne ni la nogada, y quedaron súper buenos!!!
roxelyn roxelyn
2014-10-03 19:27:33 +0000 +0000
Delicioso!!!!
se ve bien rico!!! y mas con la granada!!!