RECETA DE PICADILLO PARA LOS CHILES EN NOGADA - FÁCIL Y RÁPIDO - COCINANDO CON LAURA CEPEDA

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits are more nutritious, and canned fruits can be budget-friendly.

Prepare the chiles poblanos by roasting them and removing the skin.

Chop the duraznos, peras, manzanas, and plátanos.

In a pan, heat the oil and sauté the chopped onion and garlic until fragrant.

Add the chopped fruits and sauté briefly.

Incorporate the meat and cook until browned.

Add the spices (canela, clavos de olor, pimienta, tomillo, orégano) and mix well.

Stir in the nuts (nuez de Castilla, piñón, almendras) and raisins.

Add the jitomates and cook until everything is well combined.

Stuff the chiles poblanos with the picadillo mixture.

Prepare the nogada sauce with the queso crema and leche, blending until smooth.

Serve the stuffed chiles topped with nogada sauce and garnished with pomegranate.

Cooking Techniques

Spice Level:

Dietary

Allergens