Chiles en Nogada Recipe

Chiles en Nogada Recipe Image
Chiles en Nogada Recipe Image

Chiles en Nogada Recipe


noviembre 20, 2017

  • Prep: 1 hr
  • Cook: 30 mins


12 poblano peppers

For the stuffing

500 g of ground beef

1 clove of chopped garlic

1 chopped onion

1 cup of blended tomato

60 grams of raisins

60 grams of chopped almonds

2 acitrons

2 chopped peaches

2 pears chopped

2 chopped apples

1 plantain chopped

Salt and pepper to taste

For the sauce (nogada)

100 grams peeled walnuts (soaked one day before)

100 grams of goat cheese

1 dram of sherry

Half a liter of milk

To decorate

Grains of pomegranate

1 tablespoon of Chinese parsley


1Roast the chiles, and once roasted, put them in a plastic bag for half an hour.

2Once the chiles are sweated it will be easier to peel them. Peel the chiles and divert them.

The Stuffing

1Heat a little oil and fry the onion and the garlic, add the beef and cook it until browned.

2Once the meat is well browned, add the cup of tomato, raisins, almonds and acitron.

3Then add the fruits in the following order: peach, apple, pear.

4Once all the fruits get cooked, add the plantain

5Season to taste with salt and pepper.

6Remove from the fire and reserve.

The sauce

1Grind castilla nuts with milk, goat cheese and sherry.

2Fill the peppers with the mix, bathe them with the sauce and garnish with grains of pomegranate and parsley.


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