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Recipe of Chiles Rellenos en Nogada
Sara

Sara Salame
Recipe of Chiles Rellenos en Nogada
kareen

kareen Villaverde
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Recipe
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Chiles Rellenos en Nogada

70 minutes
Complex
12 servings
5
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.

Ingredients

  • 12 poblano peppers ready to fill
  • 1 kilo of Ground beef
  • 1/2 onion cut into slices
  • 2 teeth of Garlic
  • 6 spoonfuls of shortening
  • 1/2 onion finely chopped
  • 3 teeth of Garlic finely chopped
  • 8 grain of black pepper
  • 5 cloves
  • 1 cinnamon slit
  • 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 cream to beat
  • 1/2 teaspoonful of Salt for the nogada
  • 1/2 teaspoonful of sugar for the nogada
  • 1 pinch of cinnamon powder 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%
    Rate this Tip.
    Ratings (5)
    Saul Huitzil
    2017-09-16T23:50:07.00-06
    No lleva pan :v
    kareen Villaverde
    2017-09-08T18:50:22.00-06
    Excelente receta, gracias!
    gumaro morarey
    2017-09-02T14:30:33.00-06
    Muy buena
    Iris Saldana
    2015-10-25T18:45:48.00-06
    A través de iOS Escribe aquí tus comentarios
    Susana Resendez
    2015-09-03T15:13:38.00-06
    Chiles rellenos en nogada Excelente me encanto la receta,mil gracias
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