The recipe for Chiles en Nogada that we present here is delicious, where the Philadelphia® Cream Cheese brings a unique flavor to the nogada.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
190 grams Philadelphia® cream cheese
2 cups cream
1 cup walnut
1/2 cups evaporated milk
1/2 cups white wine
1/2 teaspoons cinnamon powder
2 tablespoons sugar
2 tablespoons goat cheese
salt
black pepper
250 grams sirloin, ground
250 grams ground pork
1 red apple, peeled and finely chopped
2 peaches, large peeled and finely chopped
1/2 cups candy barrel cactus, finely chopped
1/2 cups walnut, chopped
1/2 cups unsalted almond, peeled and chopped
1/4 cups pinon nuts
1/2 cups onion, finely chopped
3 garlic, finely chopped
1 cup mashed tomatoes
1/2 teaspoons cinnamon
1 pinch ground clove
1/2 teaspoons nutmeg
6 tablespoons oil
10 poblano peppers, roasted and deveined
1 cup pomegranate, peeled and shelled
1/2 cups parsley, washed
Preparation
Heat the oil in a pot and fry the oil, garlic and onion until lightly transparent.
Add the meat, cook until lightly browned.
Incorporate the tomato puree, fruits and so on the rest of the filling ingredients.
Cook over medium heat for 25 minutes or until cooked and the juice absorbed.
Open the poblano peppers in half and fill them with meat.
Blend the ingredients of the nogada.
Bat the chiles with the nogada, garnish with the pomegranate when serving and some branches of parsley.
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