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Typical Chiles en Nogada

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Prepare this recipe for typical chiles en nogada originally from the state of Puebla. It's simpler than you think! It has a perfect combination of flavors, using all the seasonal ingredients such as walnut, pomegranate, poblano pepper, pear, peach, etc.

The typical chiles en nogada are an icon in the national holidays that can not miss at your table. Each bite has a mixture of flavors and perfumes that will make this dish one of your favorites. Strip with everyone at home serving this dish without equal.
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Ingredients

6 portions
  • 6 poblano chiles, deveined and roasted
  • 1/2 kilos ground beef, beef
  • 1/4 onions
  • 1 clove garlic
  • 1/4 teaspoons whole clove
  • 1 raja cinnamon
  • 3 tablespoons raisin
  • 2 tablespoons almond
  • 1 cup pear
  • 1/2 cups peach
  • 2 tomatoes
  • 1 bag walnuts
  • milk
  • pepper
  • salt
  • oil
  • 1/2 cups white bread, without borders (for the nogada)
  • 125 grams fresh cheese, (for the nogada)
  • 1 1/2 cups whipping cream, (for the nogada)
  • 1/2 teaspoons salt, (for the nogada)
  • 1/2 teaspoons sugar, (for the nogada)
  • 1 pinch cinnamon, (for the nogada)
  • pomegranate
  • parsley

Preparation

Place the castilla nuts together with the water.
In another saucepan, sauté the chopped onion with the garlic in the oil.
Add ground beef, pepper, cloves and cinnamon slit.
Incorporate the meat together with the pear and peach.
Sauté the chopped tomatoes and add them to the meat.
Rectify the salt, add the almonds and raisins.
Fill chiles with the mixture.
Blend the nuts with the white bread, fresh cheese, cream, salt, sugar, cinnamon and milk.
To bathe the chilies with the sauce when serving.
Garnish with chopped parsley, chopped nuts and pomegranate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
181.8
kcal
9.09%
Carbohydrate, by difference
7.5
g
2.5%
Protein
5.6
g
11.2%
Total lipid (fat)
15
g
23.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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