Rich crepes made from poblano chile, with the traditional filling of a chile en nogada and dipped in a delicious nogada sauce with a touch of sherry. This preparation is very original for September 15, ideal if you love chiles en nogada and if you also want to give them a 180 ° turn.
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Ingredients6 portions
Preparation
Blend the ingredients of the crepes until you get a homogeneous mixture. Reservation.
Heat a skillet over medium heat and crepe until you have the desired number of crepes.
For the filling, heat the oil in a frying pan over medium heat and cook the onion, garlic and ground meat until it changes color. Add the fruits and cook giving each ingredient its time. Add the nuts and spices, cook about 10 more minutes over low heat. Season with salt to your liking.
Blend the ingredients of the nogada until you get a smooth and smooth sauce. Reservation.
To serve, fill the crepes with the meat and fruit preparation, bathe with the nogada and decorate with the pomegranate and fresh parsley. Enjoy.
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