Looking for a delicious and festive dish to impress your guests?
Chiles en Nogada
Ingredients:
- 6 poblano peppers
- 1 lb ground beef
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 cup chopped walnuts
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp sugar
- 1/2 cup fresh parsley, chopped
- 1 cup fresh pomegranate seeds
- Salt and pepper to taste
Preparation Steps:
1. Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins.
2. In a skillet, sauté onions and garlic until fragrant.
3. Add ground beef, tomatoes, salt, and pepper. Cook until the meat is browned.
4. Stir in cinnamon, allspice, and cook for 5 more minutes.
5. Stuff the roasted poblanos with the meat mixture and set aside.
6. In a blender, combine walnuts, heavy cream, milk, and sugar. Blend until smooth.
7. Pour the walnut sauce over the stuffed peppers.
8. Garnish with fresh parsley and pomegranate seeds.
Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hr
Calories: 350 kcal per serving | Servings: 6 servings
Suggested Pairings: Serve with warm tortillas and a fresh green salad for a complete meal.
#chilesennogada #mexicanfood #festivedishLooking for a delicious and festive dish to impress your guests? 🇲🇽✨
Chiles en Nogada 🌶️🌰
Ingredients:
- 6 poblano peppers
- 1 lb ground beef
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 cup chopped walnuts
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp sugar
- 1/2 cup fresh parsley, chopped
- 1 cup fresh pomegranate seeds
- Salt and pepper to taste
Preparation Steps:
1. Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins.
2. In a skillet, sauté onions and garlic until fragrant.
3. Add ground beef, tomatoes, salt, and pepper. Cook until the meat is browned.
4. Stir in cinnamon, allspice, and cook for 5 more minutes.
5. Stuff the roasted poblanos with the meat mixture and set aside.
6. In a blender, combine walnuts, heavy cream, milk, and sugar. Blend until smooth.
7. Pour the walnut sauce over the stuffed peppers.
8. Garnish with fresh parsley and pomegranate seeds.
Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hr
Calories: 350 kcal per serving | Servings: 6 servings
Suggested Pairings: Serve with warm tortillas and a fresh green salad for a complete meal.
#chilesennogada #mexicanfood #festivedish
