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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.
Ingredients
12 poblano peppers ready to fill
1 kilo of Ground beef
1/2 onion cut into slices
2 cloves of Garlic
6 spoonfuls of shortening
1/2 onion finely chopped
3 cloves 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
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.
