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Deborah

Deborah Dana

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Chile in Nogada Without Capear

30 min
30 min
Not so easy
395
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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.
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Ingredients

4 servings
  • 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 ground
  • 100 grams of almond stripped
  • 100 grams of raisin
  • 2 pieces of plantain chopped and fried
  • 100 grams of pinion
  • 5 pieces of whole clove
  • 2 branches of cinnamon
  • 2 spoonfuls of Salt
  • 2 pieces of peach Creole, cubed
  • 2 pieces of pear dairy, cubed
  • 2 pieces of apple pan, cubed
  • 1 piece of candied lemon peel (replace with ate)
  • 4 pieces of poblano pepper 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, 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.
    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
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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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