MEXICAN RECIPE CHILIES IN NOGADA

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I am going to show you some recipes of Mexican gastronomy.
From very simple dishes to more complex ones

CHILIES IN NOGADA

INGREDIENTS

FOR 8 PEOPLE:

16 POBLANO CHILIES

100 NUTS

HALF A PIECE OF FRESH  CHESSE

HALF PIECE OF BREAD DIPPED IN MILK

CINNAMON AND SUGAR TO TASTE

0.55 POUNDS OF PORK LOIN

0.11 POUNDS CUT HAM

250 GRAMS OF HEAD LOIN

2 TABLESPOONS OF CHOPPED ONION

1.10 POUNDS OF RED TOMATOES

30 ALMONDS

30 SOAKED RAISINS

3 TABLESPOONS ACITRON CHOPPED

1 PINCH OF SAFFRON

1 PINCH GROUND CLOVES

1 PINCH OF GROUND CUMIN

1/8 TEASPOON GROUND CINNAMON

1 APPLE

1 BANANA

2 PEACH

1 TEASPOON SUGAR

SALT AND PEPPER TO TASTE

3 TABLESPOONS OF BUTTER OR OIL

1 POMEGRANATE

PROCESS:

1)The chillies are roasted until they are black. They are wrapped in a plastic bag to later remove the peppers’ skin

2)The chilies are opened, the seeds and veins are removed. If you don’t like hot peppers, put them in hot water and salt

3)The meat is cooked with a little salt and when it is tender it is chopped

4)The skin and seeds of the red tomatoes are removed and then cut. Butter or oil is heated to fry the onion and then the sliced Tomatoes. When fried, add the meat, sliced ​​ham, spices, and fruits cut into small squares. The almonds are peeled and cut into small pieces, raisins and acitron. Add sugar and salt as desired and let thicken

5)When this mixture is at a warm temperature, fill the chillies.
The day before, the nuts are cleaned, the shell removed, placed in cold water and soaked overnight

6) Grind the cheese and soaked bread an hour before serving the chillies and add sugar and cinnamon. If it is too thick, the sauce can be released with small amounts of milk or cream.
This white color mix is called Nogada.
Cover the chillies with the nogada and pomegranate grains