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Recipe of Authentic Chiles en Nogada
Cristian

Cristian L. Macias

Recipe of Authentic Chiles en Nogada
Cristian

Cristian L. Macias

Recipe of Authentic Chiles en Nogada
Cristian

Cristian L. Macias

Recipe of Authentic Chiles en Nogada
Cristian

Cristian L. Macias

Recipe of Authentic Chiles en Nogada
Rebeca

Rebeca C

Recipe of Authentic Chiles en Nogada
Jess

Jess Hernandez Rodriguez

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6

Authentic Chiles en Nogada

60 minutes
Not so easy
4 servings
17
The recipe for Authentic Chiles en Nogada is a classic preparation within Mexican recipes. It is a traditional dish in our kitchen, being one of the most delicious preparations of the gastronomy of our country

Ingredients

  • 50 milliliters of vegetable oil
  • 2 teeth of garlic chopped
  • 1/2 piece of onion chopped
  • 350 grams of Ground beef of beef and pork
  • 5 pieces of red tomato milled
  • 100 grams of almond peeled
  • 100 grams of raisin
  • 2 pieces of plantain chopped and fried
  • 100 grams of pinion
  • 5 pieces of clove
  • 20 grams of cinnamon
  • 10 grams of Pepper
  • 20 grams of Salt
  • 2 pieces of peach Creole
  • 2 pieces of pear dairy
  • 2 pieces of Apple panocheras
  • 1 piece of acitrón
  • 4 pieces of chile poblano roasted, peeled and deveined
  • 4 pieces of egg
  • 10 grams of sugar
  • 40 grams of flour
  • 500 grams of walnut without skin
  • 700 milliliters of milk
  • 1 piece of goat cheese poblano
  • 1/2 bunch of parsley chopped
  • 3 pieces of red pomegranate

    Preparation

    Heat the oil and fry the garlic, onion and meat.
    Add the ground tomato, the almonds, the raisins, the plantain and the pinion.
    Season with oregano, cloves, cinnamon, thyme, ground pepper and salt, mix until integrated.
    Add the peach, the pear, the apple and the acitron. Remove cinnamon and thyme.
    In a bowl, whisk the whites to the point of nougat. Incorporate the yolks one at a time. Add the flour and salt.
    Fill the roasted chiles, peeled and deveined.
    Flour the chilies, coat them with the egg mixture and fry them in oil. Drain them on a paper napkin.
    For the nogada, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
    Bat the chiles with the nogada and decorate with the chopped parsley and the red pomegranate. It serves.

    PRESENTATION

    Serve them in a talavera dish.

    TIPS

    Fry the chiles just when the oil is hot.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1481
    kcal
    74%
    Carbohydrates
    60.7
    g
    20%
    Proteins
    47.9
    g
    96%
    Lipids
    126
    g
    193%
    Fiber
    18.8
    g
    38%
    Sugar
    25.7
    g
    29%
    Cholesterol
    46.4
    mg
    15%
    Rate this Tip.
    Ratings (15)
    María Cervantes
    2018-05-13T10:20:34.00-06
    Riquísimo!!
    Gloria Picazo
    2017-11-08T05:34:35.00-06
    Será que le puedo agregar queso crema filadelfia a la salsa?
    VANESSA ESQUIVEL
    2017-09-18T18:44:05.00-06
    excelente!!
    Blanca Estela Navarro Salgado
    2017-09-05T14:51:13.00-06
    (null)
    Anonymous
    2016-09-15T00:02:52.00-06
    Chiles originales en nogada Me gusta totalmente son cómodos hacia mi mamá  de Tehuacán Puebla  claro que los haré en octubre para mi hermano el doctor 
    see more
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