Chilies En Nogada for Mexican Independence Day

"Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
18
Yields:
6 stuffed chilies
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Roast the chiles and remove the skins and seeds.
  • Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done.
  • Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
  • Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt.
  • Dip each stuffed chile in the egg mixture and fry until golden brown.
  • Stuff the chiles with equal portions of the stuffing.
  • Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes