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Cristian

Cristian L. Macias

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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

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6

Authentic Chiles en Nogada

60 minutes
Not so easy
4 servings
29
The authentic chiles en nogada are a typical dish of Mexican cuisine. There is a legend that tells that this dish was created by the Augustinian nuns in a convent in Puebla, to celebrate the signing of Independence with the Treaties of Cordoba. A delicate dish, full of flavor and with the elegance that an event like this required.

The authentic chiles en nogada are stuffed with sweet forcemeat, weathered and bathed in a creamy nogada sauce decorated with red pomegranate grains and finely chopped parsley. Undoubtedly, an emblematic dish with the colors that represent Mexico and that you can not miss at your table in these national holidays. So do not wait any longer and cook the authentic chiles en nogada.

Ingredients

  • 50 milliliters of vegetable oil
  • 2 cloves 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%
    Esha
    Rate this Tip.
    Ratings (29)
    Juanita Oca
    2018-09-20T03:49:20.00-06
    Hola se me pasó preguntar la. Forma de asar los chiles gracias por compartir
    Ana Ma. Eriko Kawabata
    2018-09-10T10:42:24.00-06
    Sin capear saben deliciosos. Gracias por compartir!!! Bendiciones a todo el equipo!!
    Juan Carlos Marquez Rodriguez
    2018-09-05T15:55:55.00-06
    EXELENTE RECETA MUCHAS GRACIAS
    Frida Garcia
    2018-09-02T22:23:48.00-06
    Se lee muy rica
    Chela Chelita
    2018-08-30T05:14:54.00-06
    Ya los hice y me quedaron exquisitos y a la familia les gusto mucho. los volvi a hacer pero sin capear y me quedaron igual de ricos. Gracias por compartir tan ricas recetas.
    see more
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