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Chiles en nogada
🇲🇽 A classic of Mexican cuisine: Chiles en Nogada! Learn how to make these poblano chiles stuffed with meat and fruit and topped with nogada sauce.
Serving size 4
Preparation time 30 min
Ingredients
Preparation
- 2 tablespoons of lard - 2 tablespoons of finely chopped onion - 2 teaspoons of minced garlic - 600g of ground beef - 1 tablespoon of salt - 1/2 teaspoon of ground black pepper (TERANA) - 7 tomatoes, deseeded and diced small - 1/4 teaspoon of ground cinnamon (TERANA) - 1/4 teaspoon of ground nutmeg (TERANA) - 1/4 teaspoon of ground cumin (TERANA) - 1 pinch of ground cloves (TERANA) - 1 apple, diced - 1 pear, diced - 2 peaches, diced - 1/2 banana, diced and fried - 1/4 cup of shelled and chopped almonds - 1/4 cup of Raisins - 8 roasted poblano peppers, peeled and seeded - 1 package of cream cheese at room temperature (190 g) - 50 g goat cheese - 2 cups of peeled walnuts - 4 tablespoons of sugar - 500 ml of sour cream - 1 1/2 cups of milk - 1/4 teaspoon of TERANA ground cinnamon - 1/2 teaspoon of salt - 1 pomegranate for garnish - 1/4 cup of parsley leaves, disinfected and finely chopped
1. For the filling, heat the lard and fry the onion until translucent; add the garlic and cook for 1 more minute. Add the meat with 1 tablespoon of salt and TERANA ground black pepper; cook for 10 minutes. Add the tomato, ¼ teaspoon of TERANA ground cinnamon, TERANA ground nutmeg, TERANA ground cumin, TERANA ground cloves, the apple, pear, peach, banana, almonds, and raisins, mix, and cook for 5 more minutes. Fill the chiles and set aside.
Prepare the nogada sauce
2. For the nogada sauce, blend the cream cheese with the goat cheese, walnuts, sugar, cream, milk, ¼ teaspoon of TERANA ground cinnamon, and ½ teaspoon of salt.
Serve the chiles
3. Serve the chiles drizzled with the nogada sauce, garnish with the pomegranate and parsley.