Try this Chiles En Nogada recipe, or contribute your own.
Suggest a better descriptionMake a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool. Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce. Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley. Yield: 6 entree or 12 starter servings TOO HOT TAMALES SHOW #TH6282
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 622 | ||
Calories from Fat: 483 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 28.3g | 141 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 164.2mg | 51 % | |
Sodium 56.1mg | 2 % | |
Potassium 424.4mg | 11 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 35.3g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 622
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