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Authentic Chiles en Nogada

40 min
20 min
Not so easy
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The authentic Chile en Nogada is typical dish of Mexican cuisine. There is a legend that says that this dish was created by the Augustinian nuns in a convent in Puebla, to celebrate the signing of Independence with the Treaties of Córdoba. 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 picadillo or ground meat, covered and soaked in a creamy nogada sauce decorated with red pomegranate seeds and finely chopped parsley. Undoubtedly, an emblematic dish with the colors that represent Mexico and that you can't miss at your table in these national holidays. So don't wait any longer and cook the authentic chiles en nogada.

Ingredients

4 servings
  • 50 milliliters of vegetable oil
  • 2 cloves of garlic chopped
  • 1/2 piece of onion chopped
  • 350 grams of ground beef and pork
  • 5 pieces of red tomato ground
  • 100 grams of almond peeled
  • 100 grams of raisin
  • 2 pieces of plantain chopped and fried
  • 100 grams of pinion
  • 5 pieces of whole clove
  • 20 grams of cinnamon
  • 10 grams of black pepper
  • 20 grams of Salt
  • 2 pieces of peach Creole
  • 2 pieces of pear dairy
  • 2 pieces of apple panocheras
  • 1 piece of candied lemon peel
  • 4 pieces of poblano pepper 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, pear, apple and the candied fruit. Remove cinnamon and thyme.
    In a bowl, whisk the whites into stiff peaks. 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 sauce, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
    Cover the chiles with the nogada sauce and decorate with the chopped parsley and the red pomegranate seeds. Serve.

    PRESENTATION

    Serve them in a talavera dish.

    TIPS

    Fry the chiles just when the oil is hot.

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    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
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    Ratings (32)
    Heredia Clara
    15/06/2019 14:02:59
    Me encantan las recetas
    May Martínez
    05/01/2019 13:12:59
    Muy ricos los hice sin capear
    Alicia Mittelholz
    06/11/2018 22:54:21
    Deliciosa gracias❤️
    Juanita Oca
    20/09/2018 03:49:20
    Hola se me pasó preguntar la. Forma de asar los chiles gracias por compartir
    Ana Ma. Eriko Kawabata
    10/09/2018 10:42:24
    Sin capear saben deliciosos. Gracias por compartir!!! Bendiciones a todo el equipo!!
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