Chiles en nogada fáciles con Thermomix

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while chicken is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are healthier, while sunflower seeds provide a budget-friendly crunch.

sherry

🥗Healthier: white wine

💰Cheaper: apple cider vinegar

White wine maintains flavor, while vinegar is cost-effective.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Cashews are creamy and healthier, while peanuts are economical.

Roast poblano peppers over the stove until the skin is blackened, about 5 minutes.

Sprinkle with sea salt and place in a plastic bag to sweat for 5 minutes.

Peel the skin off the peppers by hand and rinse them in water to remove the skin without losing flavor.

Make a slit on one side of each pepper to remove the seeds and veins; if you want them less spicy, soak them in water with 1 cup of white vinegar for 30 minutes and rinse well.

Peel and chop the apple into pieces, weighing 240 grams using the Thermomix scale.

Reserve the chopped apple and repeat the weighing process for the next ingredients.

Place the peeled almonds and peach in syrup along with the chopped apple into the Thermomix and chop for 3 seconds on speed 6, then set aside.

In the Thermomix, add onion, tomato, garlic, olive oil, cloves, cinnamon, bay leaves, pepper, thyme, and cumin, and blend for 30 seconds on speed 7.

Add the reserved fruit and chopped almonds, raisins, ground beef, ground pork, sherry, salt, and red wine to the Thermomix and cook for 20 minutes at 100°C on reverse speed 2.

To prepare the nogada sauce, place cream, sour cream, cream cheese, walnuts, sherry, and powdered sugar in the Thermomix and blend for 1 minute on speed 8.

To serve, place the stuffed chiles on a serving plate, pour the nogada sauce over them, and garnish with chopped parsley and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens