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Chiles en Nogada


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Chiles en Nogada Recipe


- 100 grams of Castilla shelled nuts and peeled
- 100 grams cream cheese
- Milk, the necessary
- 1 / 8 cup dry sherry or to taste
- Sugar to taste
- 16 roasted poblano chiles, peeled, and devained
- Picadillo to refill
- 4 eggs separated room temperature

To decorate:

- 2 or 3 grenades shelled
- Parsley leaves

For the picadillo:

- 1 pound ground pork loin
- Salt and pepper to taste
- 1 onion chopped 
- 2 cloves of garlic chopped
- 2 bay leaves
- ½ large onion, finely chopped
- 100 grams of butter
- 4 cups of crushed tomatoes and strained
- 1 apple, peeled and finely chopped
- 2 peaches, peeled and finely chopped
- 2 bananas, chopped apple or a banana macho
- 1 slice of acitrón finely chopped
- 1 tablespoon sugar
- 100 g almonds, peeled and chopped
- 50 grams of pine nuts
- Salt and pepper to taste

Preparation of the stuffing in chilies Nogada:

The meat is cooked with salt, onion, bay leaf and garlic. Besides, the chopped onion in butter is acitrona. Add the meat, lightly fry few minutes, add tomatoes and when well done (well fried) add the fruit, almonds, pine nuts and sugar, and season with salt and pepper. Let it thicken and flavor a few more minutes and remove from the fire.

Preparation of Nogada:

The nuts are ground in a food processor with cheese, roll, milk, sherry, sugar and salt. If Nogada becomes very thick, a bit more milk is added  Note: To substitute fresh walnuts are used 300 grams and 250 grams of nut peeled almonds.

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