Ớt nhồi thịt sốt hạt óc chó ngon tuyệt: Một món cổ điển của Mexico
(Delicious Chiles en Nogada: A Mexican Classic)
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tháng 4 03, 2025
Báo cáo sự cố
Nguyên liệu
-
6 pieces Ớt Poblano
(Roasted and peeled)
-
500 grams Thịt bò xay
(Can be substituted with ground turkey)
-
1 large Hành tây
(Băm nhỏ)
-
2 cloves Tỏi
(Băm)
-
2 medium Cà chua
(Băm)
-
200 grams Hạt óc chó
(Soaked in milk for 1 hour)
-
1/2 cup Sữa
(For soaking walnuts)
-
1 tsp Quế
(Nghiền)
-
1 cup Hạt lựu
(Để trang trí)
Muối, to taste
(Roasted and peeled)
(Can be substituted with ground turkey)
(Băm nhỏ)
(Băm)
(Băm)
(Soaked in milk for 1 hour)
(For soaking walnuts)
(Nghiền)
(Để trang trí)
Dinh dưỡng
- Khẩu phần: 6
- Kích thước khẩu phần: 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
Hướng dẫn
-
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.
Thông tin thêm về: Ớt nhồi thịt sốt hạt óc chó ngon tuyệt: Một món cổ điển của Mexico
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!
