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Recipe of Chiles Rellenos en Nogada
Recipe

Chiles Rellenos en Nogada

1 h 10 min
Complex
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Recipe of chiles rellenos in nogada, is a recipe very typical of Mexico. The chiles are bathed in a sauce called nogada and stuffed with meat and nuts.
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Ingredients

12 servings
  • 12 poblano peppers ready to fill
  • 1 kilo of ground beef
  • 1/2 onion cut into slices
  • 2 cloves of garlic
  • 6 spoonfuls of lard
  • 1/2 onion finely chopped
  • 3 cloves of garlic finely chopped
  • 8 grain of black pepper
  • 5 whole cloves
  • 1 cinnamon stick slices
  • 3 spoonfuls of raisin
  • 2 spoonfuls of almond clean and departures
  • 1 Cup of pear cut in cubes
  • 1/4 of Cup of peach in cubes
  • 2 spoonfuls of Salt
  • 25 castilla nuts
  • 2 cups of milk the necessary (to cover the nuts)
  • 1/2 Cup of White bread without borders, cut into cubes - FOR THE NOGADA
  • 125 grams of fresh cheese for the nogada
  • 1 1/2 cups of whipping cream
  • 1/2 teaspoonful of Salt for the nogada
  • 1/2 teaspoonful of sugar for the nogada
  • 1 pinch of ground cinnamon for the nogada
  • 2 cups of red pomegranate
  • 1/2 Cup of parsley chopped
  • 2 tomatoes chopped into squares

    Preparation

    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 a little, immediately add 1/4 cup of water, salt and a bunch of herbs, cover and cook 3 minutes. Dry them and reserve.
    FOR THE FILLING: Put the meat in a saucepan, cover with water and cook with 1/2 onion, 2 garlic and salt. When boiling, reduce heat and cook slowly for 40 minutes.
    Drain the meat and reserve the broth. In another saucepan, sauté the chopped onion with the garlic in the oil, put the meat on it. In a mortar, crush the pepper, cloves and cinnamon. Incorporate the meat along with the fruits, pears and peaches.
    Sauté chopped tomatoes and add to the meat, cook 10 minutes and rectify the salt, there must be a dry forcemeat. 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

    Serve chiles and bathe in nogada, then sprinkle chopped parsley and pomegranate.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2075
    kcal
    104%
    Carbohydrates
    74.9
    g
    25%
    Proteins
    62.4
    g
    125%
    Lipids
    185
    g
    285%
    Fiber
    27.4
    g
    55%
    Sugar
    20.8
    g
    23%
    Cholesterol
    112
    mg
    37%
    Esha
    Rate this tip
    Ratings (6)
    Amalia Ortiz
    26/07/2019 09:20:22
    Muy buena receta
    Saul Huitzil
    16/09/2017 23:50:07
    No lleva pan :v
    kareen Villaverde
    08/09/2017 18:50:22
    Excelente receta, gracias!
    gumaro morarey
    02/09/2017 14:30:33
    Muy buena
    Iris Saldana
    25/10/2015 18:45:48
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