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Recipe of Delicious Chiles en Nogada
Recipe

Delicious Chiles en Nogada

1h 10 mins
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Los Chiles in Nogada is a traditional Mexican recipe that is served in the month of September. They are made in commemoration of the independence of Mexico and its ingredients include dehydrated fruit such as acitrón, nuts such as walnuts, almonds and pine nuts, ground beef and pork and fruits such as apples, peach and bananas are a sample of the miscegenation.

The Chiles en Nogada sauce is made with castilla walnut and a touch of sherry, which gives it a delicious flavor. Do you feel like trying this traditional dish?
Learn more about Lorenza Ávila

Ingredients

12 portions
  • 12 poblano peppers, ready to fill
  • 1 kilo Pork Meat
  • 1/2 onions, cut into slices
  • 2 cloves garlic
  • 6 tablespoons lard
  • 1/2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 8 grains black pepper
  • 5 whole cloves
  • 1 cinnamon stick
  • 3 tablespoons raisin
  • 2 tablespoons almond, clean and split (for the filling)
  • 1 cup pear, cut in small cubes
  • 1/4 cups peach, in small cubes
  • 2 tablespoons salt
  • 25 castilla nuts
  • enough milk, to cover the nuts
  • 1/2 cups White bread, without edges, cut into cubes - FOR THE NOGADA sauce
  • 125 grams fresh cheese, for the nogada
  • 1 1/2 cups whipping cream
  • 1/2 teaspoons salt, for the nogada
  • 1/2 teaspoons sugar, for the nogada
  • 1 pinch cinnamon powder, for the nogada
  • 1 cup red pomegranate
  • to taste parsley, chopped
  • 2 tomatoes, chopped into small squares
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Preparation

Grill the chiles over a low heat, making sure they do not get too brown. Put them in a plastic bag for 5 minutes. Then peel and open them on one side to remove veins and seeds, being careful not to break them.
In a large pan add a little oil and fry a little, immediately add 1/4 cup of water, salt and a bunch of herbs, cover and cook for 3 minutes. Dry them and set aside.
For the filling: Add the meat in saucepan, cover with water and cook with 1/2 onion, 2 garlic and salt. Brig to a boil, then reduce heat and cook slowly for 40 minutes.
Drain the meat and set aside the broth. Finely chop the meat. In another saucepan, sauté the chopped onion with the garlic in the oil, put the meat on it. In a mortar crush the pepper, cloves and cinnamon. meat along with fruits, pears and peaches.
Sauté the chopped tomatoes and add to the meat, cook 10 minutes and adjust the salt, the ground meat must be on the dry side. Fill the peppers with the ground meat and place in a platter.
For the nogada sauce: soak the nuts in milk for 2 hours. Blend the nuts with all the ingredients (white bread, fresh cheese, thick cream, salt, sugar and cinnamon) to make a smooth paste, add salt and sugar if necessary.
Smother the chiles with the sauce when serving and garnish with chopped parsley and red pomegranate.

PRESENTATION

Serve chiles and smother in nogada, then sprinkle chopped parsley and pomegranate.

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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 (6)
María del pilar hernandez
27/08/2019 08:06:04
Se tienen que freír los chiles ? No basta mejor hervirlos con las hierbas de olor zz para que no lleven mucha grasa
Rocío SA
22/08/2019 13:27:12
Seli órele o
Evert Roca
13/12/2017 16:53:29
Los chiles en bogada tradicionales van capeados
Lily Lopez
24/08/2017 10:56:43
Yo la prepare y me quedaron deliciosos!!!
Lorenza Avila
24/08/2017 08:23:49
Es la mejor receta!!! Me fascina!!!
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