Chiles in Nogada

Within the Mexican cuisine you can not miss the chiles en nogada.

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Chiles in Nogada

Within the Mexican cuisine you can not miss the chiles en nogada.
4 Portions        | 01:20:00

Ingredients

  • 4 large poblano peppers.
  • 1/2 cup ground beef.
  • 1/2 cup ground pork meat.
  • 1/4 onion.
  • 1 clove of garlic.
  • 1/2 red apple.
  • 1/2 pear.
  • 1/2 peach.
  • 20 grs. of crystallized acitron.
  • 3 teaspoons raisins.
  • 3 teaspoons almonds filleted.
  • 3 tablespoons of nuts.
  • 2 tablespoons brown sugar.
  • Oil for frying.
  • Salt to taste.
  • 1/2 cup half cream.
  • 45 grams of cream cheese.
  • 1/4 cup of nuts.
  • Grains of red pomegranate.
  • Fresh parsley finely chopped.

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Preparation

  • We split the apple into small cubes with or without peel, we reserve.
  • We split the peach into small cubes with or without shell, we reserve.
  • We split the pear into small cubes with or without shell, we reserve.
  • We split the acitron into small pieces we reserve.
  • We split the garlic finely we reserve.
  • Finely chop the onion reserve.
  • Chop the tomato into small cubes reserve.
  • We cut the grenade we reserve.
  • We put a saucepan on the fire.
  • Add oil and let it warm.
  • We add the onion.
  • Let us acitronar.
  • We add the garlic.
  • We add the tomato.
  • Let it acitronar for 2 minutes.
  • We add all the meat.
  • We integrate.
  • Leave on low heat for 3 minutes.
  • We add salt to taste.
  • We integrate.
  • We add the apple.
  • We add the pear.
  • We add the peach.
  • We integrate.
  • We add the almonds.
  • We add the raisins.
  • We add the walnuts in pieces.
  • We incorporate everything.
  • We add the acitron.
  • We move perfectly to incorporate everything.
  • Let the fire for 5 minutes.
  • Remove from heat and reserve.
  • We put in the blender.
  • We add the cream cheese.
  • We add the half cream.
  • We add the nuts.
  • We add the sugar.
  • We blend for 1 minute.
  • We booked.
  • We put a comal to the fire.
  • We put the peppers.
  • We let tatemar everywhere.
  • We take a bag plastic.
  • We add the chiles.
  • Let "sweat" for 15 minutes.
  • We take a chili.
  • We clean it.
  • We reveal and reserve.
  • We place on an extended plate.
  • We add a chili.
  • We fill it with our meat stew.
  • We bathe him with the nogada.
  • Sprinkle with parsley.
  • We add pomegranate grains.
Ready! Enjoy our delicious chiles in nogada.

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Recipes Main Course Chiles in Nogada