Deliciosas Pimentas em Nogada: Um Clássico Mexicano
(Delicious Chiles en Nogada: A Mexican Classic)
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abril 03, 2025
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Ingredientes
-
6 pieces Pimentões Poblano
(Roasted and peeled)
-
500 grams Carne moída
(Can be substituted with ground turkey)
-
1 large Cebola
(Finamente picado)
-
2 cloves Alho
(Picado)
-
2 medium Tomates
(Picado)
-
200 grams Nozes
(Soaked in milk for 1 hour)
-
1/2 cup Leite
(For soaking walnuts)
-
1 tsp Canela
(Moído)
-
1 cup Sementes de romã
(Para guarnição)
Sal, to taste
(Roasted and peeled)
(Can be substituted with ground turkey)
(Finamente picado)
(Picado)
(Picado)
(Soaked in milk for 1 hour)
(For soaking walnuts)
(Moído)
(Para guarnição)
Nutrição
- Porções: 6
- Tamanho da Porção: 1 stuffed pepper (200g)
- Calories: 450 kcal
- Carbohydrates: 30 g
- Protein: 25 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 600 mg
- Cholesterol: 80 mg
- Calcium: 100 mg
- Iron: 3.5 mg
Instruções
-
1 - Prepare the Peppers:
Roast the poblano peppers over an open flame until charred. Place them in a plastic bag for 10 minutes to steam, then peel and set aside.
-
2 - Cook the Filling:
In a pan, sauté onion and garlic until translucent. Add ground beef and cook until browned. Mix in tomatoes, cinnamon, and salt. Cook for another 5 minutes.
-
3 - Make the Walnut Sauce:
Blend soaked walnuts with milk until smooth. Adjust consistency with more milk if necessary. Season with salt to taste.
-
4 - Stuff the Peppers:
Carefully stuff each poblano pepper with the beef mixture.
-
5 - Serve:
Plate the stuffed peppers and drizzle with walnut sauce. Garnish with pomegranate seeds before serving.
Roast the poblano peppers over an open flame until charred. Place them in a plastic bag for 10 minutes to steam, then peel and set aside.
In a pan, sauté onion and garlic until translucent. Add ground beef and cook until browned. Mix in tomatoes, cinnamon, and salt. Cook for another 5 minutes.
Blend soaked walnuts with milk until smooth. Adjust consistency with more milk if necessary. Season with salt to taste.
Carefully stuff each poblano pepper with the beef mixture.
Plate the stuffed peppers and drizzle with walnut sauce. Garnish with pomegranate seeds before serving.
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Chiles en Nogada
Chiles en Nogada is a traditional Mexican dish that is particularly popular during the celebrations of Mexican Independence Day in September. The dish beautifully combines the flavors of the roasted poblano peppers with a savory meat filling, topped with a creamy walnut sauce and garnished with fresh pomegranate seeds, representing the colors of the Mexican flag: green, white, and red.
The origins of Chiles en Nogada date back to the early 19th century, attributed to the culinary talents of the nuns in Puebla. It is said that the dish was created to honor Agustín de Iturbide, the leader of the Mexican War of Independence, as a symbol of national pride.
This dish stands out not only for its stunning presentation but also for its unique flavor profile that balances sweet, savory, and creamy elements. Making Chiles en Nogada requires some preparation, but the result is a show-stopping dish that is perfect for gatherings and celebrations.
Tips & Notes
- Ensure the walnuts are well-soaked to achieve a smooth sauce.
- For a vegetarian version, substitute the meat with a mix of beans and vegetables.
- Chiles en Nogada can be served warm or at room temperature, making it versatile for different occasions.
Embrace the heritage of Mexican cuisine by preparing this iconic dish that is sure to impress your guests!
