x
Marielle

Marielle Henaine

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Traditional Chiles en Nogada
Recipe

Traditional Chiles en Nogada

45 mins
35 mins
Low
18
Favorites
Collections
Glider
Super List
Upload a picture
To print
Learn to prepare step by step one of the most emblematic dishes of Mexico, chiles en nogada. This recipe contains a chili stuffed with meat with a delicious nogada sauce, decorated with pomegranate and parsley. It is ideal to share in a typical Mexican night! Remember that chiles en nogada are a seasonal dish that is consumed mainly in September for the Independence of Mexico, so do not hesitate to prepare them.
Learn more about Marielle Henaine

Ingredients

6 portions
  • 6 poblano peppers
  • enough lard, for the filling
  • 1 onion, chopped
  • 2 cloves garlic
  • 500 grams beef
  • 500 grams pork meat
  • 1/2 cups almond, toasted, peeled and chopped
  • 1/3 cups raisin, 50 g
  • 1/2 cups candied lemon peel, diced
  • 1 cup peach, chopped
  • 1 cup pear, chopped
  • 1 cup apple, chopped
  • 1 3/4 cups white wine, 400 ml, for the nogada
  • 1/2 cups almond, peeled
  • 2 cups walnut, peeled
  • 1/2 teaspoons nutmeg
  • enough cream
  • 2 cups cream cheese
  • 1/3 cups sugar
  • enough parsley, to decorate
  • enough pomegranate, to decorate

Preparation

Place the chili peppers on the stove over direct heat to cook them and burn their skin; once they are black, place them in a plastic bag and let them sweat or rest for 20 minutes.
Remove the bag and with the help of a knife remove the charred layer and make a cut in half to clean the seeds and veins. Reservation.
For the filling, place the lard in a deep frying pan, add the onion and minced garlic once the onion looks transparent add the meats and cook for 5 minutes.
Add the almonds, raisins, acitrón and fruit. Cook until fruit is soft and meat is cooked, about 20 minutes. Season and reserve.
For the nogada, add the white wine, almonds and walnuts to a pot over medium heat and cook until the white wine is reduced, about 10 minutes, add the nutmeg and cool. Blend together with the cream, cheese and sugar.
Fill the chiles with the meat, cover with the nogada sauce and decorate with the parsley and pomegranate.

PRESENTATION

Cover the chiles with the nogada sauce and decorate with the parsley and pomegranate.

TIPS

Another way to peel the chilies is to fry them in oil for a couple of minutes.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Marah Reyes
29/08/2020 01:42:10
Hola kiwilimón!!! Quiero comentarles que los chiles en nogada es una receta muy antigua, la inventaron unas monjitas y no había queso crema, es un poco de queso de cabra, y jerez, la almendra va solo en el relleno, la nogada como su nombre lo dice, solo lleva nuez, azúcar morena no se hietve. y son capeados, pues de otra forma se escurre toda la nogada. Haganlos no se van a arrepentir.Saludos desde Puebla😉
Peggy Sanchez Camargo
27/08/2020 16:16:50
Deliciosos!!

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Crepes of Chile in Nogada

2 Comments

4 Nogada Recipes

3 Comments

Chile in Vegetarian Nogada

3 Comments

Authentic Chiles en Nogada

36 Comments
ADVERTISING
ADVERTISING
ADVERTISING