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Chile in Nogada Without Capear

30 mins
30 mins
Half
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Chiles en nogada are a classic preparation in Mexican recipes. There is a variant that is the chili in nogada without weathering, but that also reflects a part of the great gastronomic 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 miss trying.

The soft nut in the creamy nogada, the delicious poblano chile without weathered but filled with a sweet mince 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 don't let it pass. Become an expert in chiles en nogada, trying this recipe.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1/4 cups oil
  • 1/2 white onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 175 grams ground beef, beef
  • 175 grams ground beef, pork
  • 5 tomatoes, ground
  • 100 grams almond, stripped
  • 100 grams raisin
  • 2 plantain, chopped and fried
  • 100 grams pinion
  • 5 whole cloves
  • 2 branches cinnamon
  • 2 tablespoons salt
  • 2 peaches, Creole, cubed
  • 2 pears, dairy, cubed
  • 2 apples, pan, cubed
  • 1 candied lemon peel, (replace with ate)
  • 4 poblano peppers, roasted, sweaty, peeled and deveined
  • 500 grams walnut, peeled, for the nogada
  • 3 cups 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

Preparation

In a deep pan, heat the oil over medium heat and fry the onion, garlic and meat.
Add the ground tomato, almonds, raisins, the male banana and the pine nut.
Season with cloves, cinnamon and salt, mix until integrated. Add the peach, pear, apple and acitron (it is better to use ate). Remove the cinnamon.
Fill the chiles with the meat. Reservation.
For the nogada, blend the milk with the nut, goat cheese, sugar and salt.
Serve the chili with the nogada, decorate with the parsley and the pomegranate.

PRESENTATION

Serve on a talavera plate.

TIPS

Fry the chiles just when the oil is very hot.

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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
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Ratings (11)
Chícharo Ruiz
14/09/2019 17:00:12
No mencionaron más q una nuez y la media crema q yo sepa no lleva plátano
Marisela Vazquez Lopez
28/07/2019 13:16:49
Delicioso platillo!!😋😋😘 para estás fiestas patrias que se aproximan...
Miriam León Cadena
17/07/2019 14:12:39
Los chiles tradicionales van capeados. Por favor tengan tantito respeto! Adoro su app
Karla Luna
04/08/2018 12:59:29
Me gusto mucho
Tanis Rodriguez
03/04/2018 02:04:43
Esta genial no la conocia
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