Chile in Nogada Without Battering

Name: Chile in Nogada Without Battering
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 cups vegetable oil; 1/2 white onions, finely chopped; 2 cloves garlic, finely chopped; 175 grams ground beef; 175 grams ground pork; 3/4 cups tomato purée; 100 grams almonds, peeled; 100 grams raisins; 2 plantains, chopped and fried; 100 grams pine nuts; 5 cloves; 2 sprigs cinnamon; 2 tablespoons salt; 2 peaches, creole, in cubes; 2 pears, lechera, in cubes; 2 apples, panochera, in cubes; 1 acitrón, (replace with ate); 4 Poblano chiles, roasted, sweated, peeled, and deveined; 500 grams walnuts, peeled, for the nogada; 3 cups cow's milk, for the nogada; 1 tablespoon sugar, for the nogada; 1 teaspoon salt, for the nogada; 1 goat cheese, for the nogada; 1/2 bunches parsley, finely chopped; 3 pomegranates

Deborah Dana

Chiles en nogada are a classic preparation within Mexican recipes. There is a variant that is chile en nogada without battering, but it also reflects part of Mexico's great culinary culture, as it contains the emblematic colors of the flag and fuses flavors with seasonal elements that you must try.

The soft walnut in the creamy nogada, the delicious poblano pepper without battering but filled with a sweet picadillo with a variety of fruits, and the fresh touch of pomegranate makes it a unique and unrepeatable dish. If you haven't tried it; definitely don't miss it this season. Become an expert in chiles en nogada by trying this recipe.

Reviewed by Editorial Team of Kiwilimón

Published: 24-08-2016

Preparation

30 mins

Medium

In a deep skillet, heat the oil over medium heat and fry the onion, garlic, and meat. Add the crushed tomato, almonds, raisins, plantain, and pine nuts. Season with clove, cinnamon, and salt, mix until integrated. Add the peach, pear, apple, and acitrón (it's better to use ate). Remove the cinnamon. Stuff the chiles with the meat. Set aside. For the nogada, blend the milk with the walnut, goat cheese, sugar, and salt. Serve the chile with the nogada, decorate with parsley and pomegranate.