Chiles en nogada, receta de familia 💜💜💜 Las Recetas de Rosy

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are lower in heat and easier to find.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

Wash the poblano peppers thoroughly and dry them with a paper towel.

Cut the onion in half, remove the skin, and chop it not too finely.

Peel the garlic cloves and remove the hard end.

Heat a pot and add some oil, then add the chopped onion.

Once the onion is translucent, add the pressed garlic.

Add the ground beef and pork to the pot, breaking it apart as it cooks.

Season with grain salt and add the tomato puree, stirring well.

Add the sliced almonds, raisins, and chopped acitrón to the meat mixture.

Stir to combine and let it simmer until the liquid reduces, about 15-20 minutes.

Prepare the chiles by heating enough oil in a pan to fry them, without battering them.

Fry the chiles until the skin starts to lift, turning them to fry evenly.

Once fried, place the chiles in a plastic bag to steam for 5 minutes to make peeling easier.

After steaming, peel the chiles carefully, ensuring they are well cooked to avoid bitterness.

Make a small slit in each chile to remove the seeds and veins carefully.

Generously stuff each chile with the meat mixture and place them in a serving dish.

In a blender, combine the walnuts, goat cheese, milk, and sugar to make the nogada sauce.

Adjust the consistency of the nogada sauce by adding more walnuts if too watery, or a little milk if too thick.

Chop the parsley finely for garnish and prepare the pomegranate by removing the seeds carefully.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens