Chiles en Nogada using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
58 min
Total time
62 min
Servings
4
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!
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
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.
