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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 onion chopped
  • 350 grams of ground beef and pork
  • 5 red tomatoes ground
  • 100 grams of almond peeled
  • 100 grams of raisin
  • 2 plantain chopped and fried
  • 100 grams of pinion
  • 5 whole cloves
  • 20 grams of cinnamon
  • 10 grams of black pepper
  • 20 grams of Salt
  • 2 peaches Creole
  • 2 pears dairy
  • 2 apples panocheras
  • 1 candied lemon peel
  • 4 poblano peppers roasted, peeled and deveined
  • 4 eggs
  • 10 grams of sugar
  • 40 grams of flour
  • 500 grams of walnut without skin
  • 700 milliliters of milk
  • 1 goat cheese poblano
  • 1/2 bunch of parsley chopped
  • 3 red pomegranates

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 (35)
Leopoldo Rangel
22/08/2019 07:32:58
Se ve delicioso.
Adriana Aracely Sandez Cazares
20/08/2019 19:59:01
Excelente y todos los ingredientes se consiguen, me encanta todas las recetas, gracias por compartir! Mis saludos!
Maya Equis
09/08/2019 18:24:26
Deliciosa gracias
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
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