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Home » Recipes » Chiles en Nogada using a Lufthous

Chiles en Nogada using a Lufthous

Name: Chiles en Nogada using a Lufthous
Prep time: 58 min
Cook time: PTM
Total time: 62 min
Yield: 4 servings
Cuisine: ["Mexican"]

Mastermix, MasterMix Plus, MasterMix E-Touch

(4.9)

Preparation time

58 min

Total time

62 min

Servings

Calories / Serving

0 Cals

Difficulty

Average

Embark on a culinary journey to the heart of Mexico with Chiles en Nogada! These majestic poblano peppers, fire-roasted to smoky perfection and peeled with care, are then generously stuffed with a savory-sweet picadillo of ground beef, applesauce, raisins, and aromatic spices. Drenched in a creamy, dreamy walnut sauce (nogada), sprinkled with ruby-red pomegranate seeds and vibrant green parsley, each bite is an explosion of flavors and textures that capture the spirit of Mexican Independence. Prepare to be amazed!

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Ingredients

4 Green chilis
1 Onion
2 Cloves of garlic
20 g Olive oil
200 g Ground beef
100 g Applesauce
50 g Raisin
250 g Blanched almond
25 g Pine nut
0.5 Teaspoon(s) Cinnamon powder
0.25 Teaspoon(s) Clove
2 Pinch(es) Salt
1 Pinch(es) Pepper
200 g Whole milk
100 g Whipping cream
30 g White cheese
20 g Granulated sugar
30 g Sherry vinegar
50 g Pomegranate
1 Fresh parsley

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Steps

Pepper Preparation

Add 4 green chilis in a plate.
Roast the Green or Poblano peppers directly over a gas flame or under a broiler until the skin is blackened and blistered.
Place them in a plastic bag to sweat for 10 minutes.
Peel off the skin, make a slit down one side, and remove the seeds and veins.
Setaside the preparation content on the plate.

Meat Filling

Cut in four, and add 1 onion in the food processor bowl.
Add 2 cloves of garlic in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 5.
Add 20 g of olive oil in the food processor bowl.
Mix manual: 5:00min / 120°C / Speed 1.
Add 200 g of ground beef, 100 g of applesauce, 50 g of raisin, 50 g of blanched almond, 25 g of pine nut, ¼ teaspoon(s) of cinnamon powder, ¼ teaspoon(s) of clove, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
Mix manual: 15:00min / 100°C / Speed 2.
Stir with spatula.
Transfer meat filling to bowl

Final Assembly

Fill the roasted peppers with the meat filling.

Nogada Sauce

Rinse the food processor bowl.
Add 200 g of blanched almond, 200 g of whole milk, 100 g of whipping cream, 30 g of white cheese, ¼ teaspoon(s) of cinnamon powder, 20 g of granulated sugar, 30 g of sherry vinegar, 1 pinch(es) of salt in the food processor bowl.
Mix manual: 1:00min / 0°C / Speed 8. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again

Final Assembly

Place the filled peppers on a plate and generously cover with the Nogada sauce.
Sprinkle 50 g of pomegranate, 1 fresh parsley on the plate.
Serve Immediately.

Open this Recipe in the KudoCook App

Chiles en Nogada using a Lufthous

Ingredients

Loved this recipe?
Thousands like it available
in the app!

Steps

Pepper Preparation

Meat Filling

Final Assembly

Nogada Sauce

Final Assembly

Categories

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