4 Recetas de Nogada | 4 Ways to Make Nogada Sauce
La nogada es una salsa elaborada con nuez, queso, especias y vino tinto, jerez o vinagre que originalmente servía para acompañar pescados; ahora se utiliza casi exclusivamente para bañar los chiles en nogada y existen variantes de la receta original como las que te presentamos aquí.
Encuentra las recetas AQUÍ ➡
Chiles en Nogada with the World's Premier Culinary College
The Culinary Institute of America is the world's premier culinary college. Culinary school Chef-Instructor Iliana de la Vega demonstrates how to prepare Chiles en Nogada. For more information about our cooking school, please visit ciachef.edu.
Vegan Chiles en Nogada | Traditional Mexican Dish ???????? | EATogether
Happy Mexican Independence Day! ???????? For this special occasion we're taking a traditional Mexican dish and making it vegan. Chile en Nogada is a stuffed poblano pepper and covered in a walnut sauce. The filling is usually ground meat, dried fruit, almonds, pine nuts, peaches, and apples, and the sauce usually involves some kind of cheese.
Our filling is made with black beluga lentils, peaches, apple, raisins, almonds, plantains, and more. It’s seasoned with tomato sauce and an irresistible nogada sauce made with peeled walnuts, agave syrup, and a splash of sherry.
FULL RECIPE HERE:
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CHILES EN NOGADA ● Filled Chiles with Walnut Sauce ● Chef Yolo ● La Sazón del Corazón
Chiles en Nogada - Cocina Mexicana
Chef Yolo - La Sazón del Corazón
Ingredientes:
Para el Relleno:
C/s de Aceite para freír
8 a 10 Chiles Poblanos
½ Pza de Cebolla picada
1 cdita de Ajo picado
100 grs de Pasas
100 grs de Almendra fileteada
½ Kg de Carne molida de Cerdo
6 Pzas de Jitomates en cubos
1 Tza de Turé de Tomate
C/s de Sal
C/s de Pimienta
2 Pzas de Manzana de Zacatlan en cubos
4 Pzas de Durazno Criollo en cubos
2 Pzas de Pera Lechera en cubos
1 Pza de Plátano Macho frito y en cubos
Para el Capeado:
8 Claras de Huevo
8 Yemas de Huevo
C/s de Sal
C/s de Harina
Para la Nogada:
400 grs de Nuez de Castillas pelada
1 Tza de Leche entera
1 Pza de Raja de Canela
4 Cdas de Azúcar
C/s de Granada
C/s de Perejil
Procedimiento:
Para el Relleno:
En una sarten con suficiente aceite acitronar la cebolla después agregar el ajo.
Añadir las pasitas freír ligeramente para después agregar las almendras previamente asadas en un sarten para resaltar sus aceites.
Incorporar la carne, sazonar con sal y pimienta y terminar la cocción.
Agregar los jitomates y mezclar hasta desbaratar, para rescatar los jugos propios de la carne y del jitomate espolvorear una cucharada de harina para espesar, después verter el puré de tomate y cocinar 5 minutos.
Aparten en otra sarten con un poco de aceite freír la manzana y colocar en un tazón, repetir la operación con el resto de las frutas.
Una vez que estén listas las futas agregar al relleno, mezclar y reservar.
Aparte asar los chiles poblanos directamente a la flama de la estufa hasta que toda la piel este negra, después guardar en un abolsa de plástico, cerrar para dejar sudar. Después abrir con cuidado, retirar la piel, semillas, venas y escurrir.
Rellenar los chiles, cerrar y si desean pueden usar un palillo para evitar que se salga el relleno, enharinar y quitar el exceso de harina con pequeños golpes.
Para el Capeado:
Para el capeado montar las claras a punto de turrón, sazonar con una pizca de sal por cada huevo, a velocidad baja incorporar las yemas de una en una hasta integrar.
Sumergir el chile en el capeado y freír en una satén con suficiente aceite para fritura semi profunda, después reposar el chile en un plato con papel absorbente para retirar el exceso de grasa.
Para la Nogada:
En una licuadora moler las nueces de castilla junto con la leche, la canela, y el azúcar perfectamente.
Servir el chile bañado en nogada, salpicar al gusto con granada y perejil.
FILLED CHILES WITH NOGADA SAUCE (WALNUT SAUCE)
INGREDIENTS:
FOR THE FILLING:
Frying Oil
8 to 10 Pcs. Poblano Chiles/Peppers
½ Pc. chopped Onion
1 tsp. minced Garlic
2/3 Cup Raisins
1 Cup sliced Almonds
1 Lb. ground Pork
6 Pcs. Tomatoes in Cubes
1 Cup Tomato Puree
Salt
Pepper
2 Pcs. Apple in Cubes
4 Pcs. Peach in Cubes
2 Pcs. Pear in Cubes
1 Pc. fried Plantain (Plátano Macho) in Cubes
FOR THE BATTER
8 Egg-whites
8 Egg-yolks
Salt
Flour
FOR THE NOGADA SAUCE (WALMUT SAUCE)
4 Cups of peeled Walnuts
1 Cup whole Milk
1 Pc. Cinnamon Stick
4 Tbsp. Sugar
Pomegranate
Parsley
DIRECTIONS:
In a pan with enough oil, sauté the onion then add the garlic.
Add the raisins to lightly fry and then add the almonds previously roasted in a pan to highlight their oils.
Add the meat, season with salt and pepper and finish cooking.
Add the tomatoes and mix until they are dissolved. To rescue the juices of the meat and the tomato, sprinkle a tablespoon of flour to thicken it. Then pour the tomato puree and cook for 5 minutes.
Separate in another pan with a little oil, fry the apple and place in a bowl, repeat the operation with the rest of the fruits.
Once the fruits are ready, add to the filling, mix and reserve.
Aside from roasting the poblano peppers directly on the stove flame until all the skin is black, then store in a plastic bag, close to let them sweat. Then carefully open, remove the skin, seeds, veins and drain.
Fill the chiles, close and if you wish you can use a toothpick to prevent the filling from coming out, flour and remove the excess flour with small strokes.
For the batter, beat the egg-whites until they are stiff, season with a pinch of salt for each egg, at low speed incorporate the egg-yolks one by one until integrated.
Dip the chiles in the batter and fry in a pan with enough oil for semi-deep frying, then rest the chiles on a plate with paper towels to remove excess fat.
In a blender, blend the walnuts together with the milk, cinnamon, and sugar perfectly.
Serve the chile covered in the Nogada Sauce, sprinkle to taste with pomegranate and parsley.
Chiles en Nogada Salty Cocina Recipe
Chiles en Nogada is a traditional dish that is flavorful and full of Mexican history. The plate features the colors of the Mexican flag, which is why it is commonly served to celebrate Mexican Independence Day on September 16th and special holidays.
With an explosion of flavor in every bite, this dish will add flavor and history to your holiday menu.
Thank you for your continued support. Leave a like and comment so we can continue to share more videos like this one. #chilesennogada #16deseptiembre #mexicanfoodrecipes #mexicanfood #hispanicheritagemonth #mexicanrecipes #pomegranate #chilepoblano
Christmas Rice Recipe
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HexClad 6-Piece Hybrid Cookware Set - 2, 3, and 8 Qt Pot Set with 3 Glass Lids
Mexican Rd Clay Plays 11 Oval
Chef-Master Butane Countertop Range / Stove – 12,000 BTU, Portable, with Carrying Case.
Ingredients for Filling
6-12 Poblano Peppers
1 Lb Lean Ground Beef
1 Lb Ground Pork
1/2 White Onion
2-3 Garlic Cloves
1 Tbsp Lard or Cooking Oil
5 Roma Tomatoes
1/2 Cup Crushed Walnuts
1/2 Cup Peeled Almonds
1 Cup Raisins
1 Cup Diced Candied Pineapple or Candied Citron
1 Shot of Cooking Sherry
2 Apples of Choice
2 Bartlett Pear
2 Peaches
1 Plantain
1/4 Cup Broken Down Pioncillo or Brown Sugar
1/4 Tsp Cumin
7-8 Whole Cloves
1 Cinnamon Stick
1 Tsp Thyme
Salt & Pepper to your taste
Walnut Sauce Ingredients:
1 Cup Milk
1 Cup Heavy Cream
1 Tsp Ground Cinnamon
8 OZ Cream Cheese or Goat Cheese
1/4 to 1/2 Cup of Sugar or to your taste
1 Shot of Cooking Sherry
1/2 Cup Almonds
1 Cup Walnuts
Pomegranate Seeds and Parsley for Garnishing
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