On this occasion we teach you to prepare some delicious chiles in Nogada Puebla style. This typical poblano dish will love it for its flavor and for the history it contains in each bite. In addition, the ingredients give it a unique color, it resembles the flag of Mexico. In recipes, we show you how to make chiles in Nogada original recipe from Puebla. Lets go there!
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chiles in Nogada style Puebla: |
| 5 pieces of poblanos chiles para the filling: 350 grams of ground pork 350 grams of ground beef of beef of black raisins 1 piece of yellow apple 1 piece of pear 30 milliliters of oil 2 grams of salt 1 gram of pepper | For the Nogada: 100 grams of walnut from Castilla clean 250 milliliters of milk 150 grams of goat cheese para serve: 100 grams of grains of grenade 15 sheets of chopped parsley |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, nothing spicy, sauteed, |
Ingredients to make chiles in Nogada style Puebla:
1. To start with the recipe for chiles in Nogada style Puebla, you must first roast the popular chiles direct to fire. Volter until the skin is uniformly inflated.
2. Then, sweat the Mexican chiles inside a plastic bag, sprinkle a little salt and close the bag. Let them rest for about 15 minutes.
3. Remove the chiles from the bag and start peeling them. At this point the skin will easily come off.
4. Once clean, make a cut on one of the sides and remove the veins and seeds. Reserve them. With this type of roast chiles you can make other recipes, such as a tomato and peppers salad.
5. To make the Nogada of this typical Mexican recipe, all the ingredients, season with salt and pepper and reserve.
Trick: If you do not get the goat cheese you can replace it with cream cheese.
6. For the stuffing of the original nogon chiles of Puebla, in a hot pan put some oil, add the meat and let it cook for a few minutes.
7. Pica all fruits and seeds in small pieces and add them to the meat. Let them cook over medium heat for 10 minutes or until the fruits are soft. Season with a little salt and pepper. Booking.
8. Now fill each of the chiles with the PUEBLA and RESERVING MEAL MINC.
9. Finally, to correctly present the chile plate in Nogada Puebla style, place the peppers on a plate, squeeze them partially with the nogada and adorns with the parsley and the Granada. A good benefit! And, if you like the gastronomy of Puebla as much as we recommend you try the chicken mixiots or the poblanos tlacoyos.
Trick: Remember that the best season to make this recipe is in September since nut and grenade are autumn-winter fruits.
