Elbow Soup Stuffed with Nogada

Name: Elbow Soup Stuffed with Nogada
Prep time: 90 min
Cook time: 90 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 liter Water; 2 leaves bay (laurel); 1/4 onions; 3 tablespoons oil; salt, to taste; 1 bag elbows pasta, No. 4 The Modern; 250 grams pork meat; 1 kilo tomtato; 2 pears, Dairy, diced; 2 apples, diced; 4 peaches, matches in cubes; 1/2 plantains, diced party; 1 clove garlic; 1/2 sticks butter, 45 g; 3 leaves parsley, to decorate; 1 pomegranate

30 mins

Half

1 comments

Ma. del Carmen San martin

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To print

This La Moderna soup paste is very easy to prepare since for the final touch it is not necessary to bake in the oven it can also be put on the grill of the stove.

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Ingredients

10 portions

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Preparation

For the soup, put water to boil with the bay leaves, onion, oil and salt, add the soup for 15 minutes over medium heat.

For the nogada, in a pan add a little oil, since it is hot add the meat with a little salt and the tomato (already ground together with the garlic and onion).

Once fried add all the fruit and let it boil for 20 minutes without stopping moving to avoid sticking. Let cool and fill the coditos one by one.

In a refractory spread with butter and place a little tomato and on this the coditos. Repeat the procedure until the ingredients are finished. The last layer must be of tomato. Place a few cubes of butter, grated cheese and parsley and cook for 15 minutes.

Decorate with the pomegranate.

TIPS

Remove the coditos from the water as they are filled because if they drain all are closed and can not be filled easily.

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Elbow Soup Stuffed with Nogada

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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Ratings (1)

Alejandra Espinoza

14/07/2015 20:20:00

algo muy delicioso para el paladar hola he probado la nogada en los chiles en nogada y sabe delicioso y por lo que veo esta combinación es maravillosa