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Prepare a classic of the national holidays and organize "The Scream" in your home. The chile en nogada, originally from Puebla, will conquer all your guests with its delicious sweet flavor and creamy texture; do not stop preparing it.
Roast the chiles on a hot flame, trying not to get too heavy. 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 skillet put a little oil and fry them a little, salt and the laurel, cover and cook 3 minutes. Dry them and reserve.
FOR THE FILLING: In a saucepan, sauté the chopped onion with the garlic in the oil, add the tomatoes to sauté and add the meat.
In a mortar, crush the pepper, cloves and cinnamon. Incorporate the meat along with the fruits, pears and peaches.
Cook 10 minutes and rectify the salt, it should be a dry hash. With this the peppers are filled and they settle into a platter.
FOR THE NOGADA: Put the nuts in the milk to soak 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, put salt and sugar if necessary.
To bathe the chilies with the sauce when serving and to garnish with chopped parsley and red pomegranate.
PRESENTATION
Garnish with a large amount of pomegranate and accompany with fruit.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
4151
kcal
208%
Carbohydrates
168
g
56%
Proteins
135
g
270%
Lipids
358
g
551%
Fiber
53.7
g
107%
Sugar
61.3
g
68%
Cholesterol
225
mg
75%
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Alicia Bautista
30/11/2015 12:50:25
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