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Home Ground Beef Recipes / Beef Mince Recipes

Authentic Chiles En Nogada Recipe

Authentic Chiles En Nogada Recipe

Picture of Authentic Chiles En Nogada Recipe ready to serve.

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Today, I would like to share with you one of my favorite Mexican recipes, chiles en nogada. This is a ground beef and pork stuffed poblano pepper smothered with creamy nogada sauce.

This delicious dish is inspired by the patriotic colors: white red, and green, the colors of the Mexican flag.

Authentic Chiles En Nogada Recipe

Authentic Chiles En Nogada Recipe

Eleanor CraigEleanor Craig
This Chiles En Nogada Recipe is a ground beef and pork stuffed poblano pepper smothered with creamy nogada sauce.
5 from 1 vote
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Mexican
Servings 12 chilies
Calories 589 kcal

Ingredients
 
 

INGREDIENTS FOR 12 CHILIES:

  • Pair Of Fresh Green Mexican Poblano Pepper Close Up On White Background12 large poblano pepper
  •  
    12 large spoons special hash
  •  
    1 liter nogada
  •  
    2 cups pomegranate grains
  • Parsley On White Background1 bunch parsley
  • Raw Meat Mince½ kilo ground beef (minced beef)
  • Pork Mince½ kilo ground pork (minced pork) - optional
  • Glass Bowl Of Olive Oil Isolated On White Background½ cup olive oil
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste
  • Ripe Yellow Onion On A White Background1 large yellow onion - finely chopped
  • Garlic2 cloves garlic - finely chopped
  • Parsley On White Background1 bunch parsley - disinfected and chopped
  • Celery Isolated On White Background. Top View1 branch celery - chopped
  • Carrot Vegetable With Leaves1 medium carrots
  • Potatoes1 medium potatoes
  • Top View Of Fresh Zucchini1 medium zucchini - finely chopped
  • Fire-Roasted Tomatoes½ kilo fire-roasted tomatoes
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks1 little slice ground cinnamon
  • Almond150 grams almonds
  • Raisins In Closeup100 grams raisins
  •  
    150 grams pink pine nuts
  •  
    1 medium golden apple - peeled and finely chopped
  •  
    2 medium peaches - raw and finely chopped

SYRUP INGREDIENTS:

  • Bunch Of Fresh Picked Marjoram2 teaspoons marjoram
  • Thyme Herb2 teaspoons thyme
  •  
    2 pieces laurel leaves
  •  
    1 small piloncillo
  • Cane Vinegar2 teaspoons cane vinegar
  • Wooden Bowl Of Salt1 pinch salt - to taste

NOGADA INGREDIENTS:

  • Decanter Of Milk1 liter milk
  •  
    1 cup castile walnut without the skin
  • Cream Cheese1 large cream cheese - optional
  • Almond½ cup almonds
  • Bowl Of Sugar2 tablespoons sugar (white sugar)
  •  
    ¼ cup cognac
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste

Instructions
 

Preparation of the Nogada:

  • Dissolve the sugar in half a cup of hot water, then blend in a blender with the nuts, almonds, and cream cheese, until it is all well ground.
  • Now pour into a thick bottom pan with the cream.
  • Put on moderate heat for 15 minutes to incorporate all the ingredients.

Preparation of the peppers:

  • Roast the poblano peppers on the hob.
  • Now, put them in a clean plastic bag so that they are able to sweat. This will make them easier to peel.
  • After 10 minutes, peel the skin and remove the veins.

Preparation of the syrup:

  • Boil 2 liters of water in a large clay pot with marjoram, thyme, and laurel, a small piloncillo, and a pinch of salt.
  • Once the piloncillo has dissolved (normally after boiling for 8 minutes), remove from the heat and leave to cool.
  • Still tepid, add two teaspoons of cane alcohol vinegar and put the peppers in to marinate in the syrup for 15 minutes.
  • Then dry and leave them to drain.
  • The broad, dry, open, deveined, and seedless chilies are submerged in the same syrup. Only in this case, we must be careful that the broad chiles do not lose their shape.
  • It is recommended to put them in two by two. Now we have all of the different parts ready. It’s time to put it all together.

Preparing the chiles en nogada:

  • Take the peppers and stuff them with the picadillo. Be sure to close them up by crossing their skin so that they close.
  • Next, you need to flour them and then dip them in a beaten egg mixture.
  • Now fry them up in the oil!
  • Be sure to serve hot! Or you can also place it in a pan to reheat before serving. If you don’t want them fried, you can place the chilies in a dish, bathed in the nogada and decorated with grains of pomegranate and a sprig of parsley.

Nutrition

Calories: 589kcalCarbohydrates: 49gProtein: 11gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 11656mgPotassium: 1082mgFiber: 10gSugar: 26gVitamin A: 2426IUVitamin C: 157mgCalcium: 116mgIron: 4mg
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