x
ImagenReceta
Deborah

Deborah Dana

ADVERTISING
4 Photos
Recipe of Chile in Nogada Sin Capear
Deborah

Deborah Dana

Recipe of Chile in Nogada Sin Capear
Deborah

Deborah Dana

Recipe of Chile in Nogada Sin Capear
Deborah

Deborah Dana

Recipe of Chile in Nogada Sin Capear
Aida

Aida Gómez

x
Select File


Validate Cancel
4

Chile in Nogada Sin Capear

60 minutes
Not so easy
4 servings
8
Chiles en nogada are a classic preparation within Mexican recipes. There is a variant that is chile en nogada without capear, but also reflects a part of the great culinary culture of Mexico, thanks to the fact that it contains the emblematic colors of the flag and fuses flavors with seasonal elements that you can not fail to try.

The smooth walnut in the creamy nogada, the delicious chile poblano without capear but stuffed with a sweet picadillo with a variety of fruits and the fresh touch of the pomegranate makes it a unique and unrepeatable dish. If you have not tried it; definitely this season do not miss it. Become an expert in chiles en nogada, trying this recipe.
Learn more about Deborah Dana

Ingredients

  • 1/4 of Cup of oil
  • 1/2 piece of White onion finely chopped
  • 2 cloves of Garlic finely chopped
  • 175 grams of Ground beef beef
  • 175 grams of Ground beef pork
  • 5 pieces of tomato milled
  • 100 grams of almond peeled
  • 100 grams of raisin
  • 2 pieces of plantain chopped and fried
  • 100 grams of pinion
  • 5 pieces of clove
  • 2 branches of cinnamon
  • 2 spoonfuls of Salt
  • 2 pieces of peach criollo, cubed
  • 2 pieces of pear Dairy, cubed
  • 2 pieces of Apple pan, cubed
  • 1 piece of acitrón in cubes
  • 4 pieces of chile poblano roasted, sweaty, peeled and deveined
  • 500 grams of walnut peeled, for the nogada
  • 3 cups of milk for the nogada
  • 1 tablespoon of sugar for the nogada
  • 1 teaspoonful of Salt for the nogada
  • 1 piece of goat cheese for the nogada
  • 1/2 bunch of parsley finely chopped
  • 3 pieces of pomegranate

    Preparation

    In a deep pan heat the oil over medium heat and fry the onion, garlic and meat.
    Add the ground tomato, the almonds, the raisins, the plantain and the pinion.
    Season with cloves, cinnamon and salt, mix until integrated. Add the peach, the pear, the apple and the acitron. Remove the cinnamon.
    Fill the chiles with the meat. Reservation.
    For the nogada, liquefy the milk with the walnut, the goat cheese, the sugar and the salt.
    Serve the chili with the nogada, decorate with the parsley and the pomegranate.

    PRESENTATION

    Serve them in a talavera dish.

    TIPS

    Fry the chiles just when the oil is hot.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1453
    kcal
    73%
    Carbohydrates
    49.2
    g
    16%
    Proteins
    46.2
    g
    92%
    Lipids
    128
    g
    196%
    Fiber
    14.4
    g
    29%
    Sugar
    26.9
    g
    30%
    Cholesterol
    46.4
    mg
    15%
    Esha
    Rate this Tip.
    Ratings (8)
    Karla Luna
    2018-08-04T12:59:29.00-06
    Me gusto mucho
    Tanis Rodriguez
    2018-04-03T02:04:43.00-06
    Esta genial no la conocia
    Marcos Vicencio
    2018-01-22T23:30:27.00-06
    Le faltan algunos ingredientes
    Gerda Lenz
    2017-09-08T11:21:08.00-06
    Lleva acitrón, nueces,piñon, etc esta receta está muy pobre
    Aida Hernandez Quintanar
    2017-09-07T14:00:01.00-06
    Por lo que vi si salen ricos
    see more
    SUGGESTED RECIPES

    Chiles Rellenos en Nogada

    5 Comments

    Simple Chiles in Nogada

    7 Comments

    Traditional Chile en Nogada

    16 Comments

    Crepes de Chile en Nogada

    2 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING