How to Cook Authentic Chiles Rellenos en Nogada

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How to Cook Authentic Chiles Rellenos  en Nogada Recipe
56 Steps
Ingredients
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1
Ready to have fun

Ready to have fun

2
Put the pecan on water ...

Put the pecan on water ...

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3
Wash and clean the chiles verdes

Wash and clean the chiles verdes

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High broil them for 3 or 4 min, each side

High broil them for 3 or 4 min, each side

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Go to the oven

Go to the oven

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Two garlics cut small squares

Two garlics cut small squares

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One onion cut littles squares

One onion cut littles squares

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Good

Good

9
Think they are ready... Need to toast both side

Think they are ready... Need to toast both side

10
Lets put them on a plastic bag to make the skin peel off better.

Lets put them on a plastic bag to make the skin peel off better.

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Let's start to do the meat...

Let's start to do the meat...

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Onion first

Onion first

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Garlic after

Garlic after

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You add the cow meat and the pork meat... Now, the pork meat, I need it to chop it in the blender, because couldn't find ground pork meat.

You add the cow meat and the pork meat... Now, the pork meat, I need it to chop it in the blender, because couldn't find ground pork meat.

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Add a little of water, like a 3/4 of a cup, just so the meat does not burn. And let it cook for 5 min.

Add a little of water, like a 3/4 of a cup, just so the meat does not burn. And let it cook for 5 min.

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Then... Lets spicy it up,  Good, starting with ground pepper.

Then... Lets spicy it up, Good, starting with ground pepper.

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Bay leaves...  Give a  great taste to the meat. Add two or three leaves.

Bay leaves... Give a great taste to the meat. Add two or three leaves.

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Oregano, just add a little bit ... It is too strong, but it will give taste also. Remember LITTLE BIT-

Oregano, just add a little bit ... It is too strong, but it will give taste also. Remember LITTLE BIT-

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My favorite, Garlic powder, Yea!  Ok, ok just add a little bit.. Ok ( some people doesn't like Garlic).

My favorite, Garlic powder, Yea! Ok, ok just add a little bit.. Ok ( some people doesn't like Garlic).

20
This sauce Worcestershire, will make the meat moist and tasty.

This sauce Worcestershire, will make the meat moist and tasty.

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And of course - quoa- quooaaa!  Chicken Bouillon, dont be so crazy about, just add a little bit.

And of course - quoa- quooaaa! Chicken Bouillon, dont be so crazy about, just add a little bit.

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Sea salt...

Sea salt...

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A then the wonder of life, - Butterrr-

A then the wonder of life, - Butterrr-

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And dont forget to put a 1/2 half of a can of tomato sauce. After that, mix all together, then taste the food, when is good, then let continue...

And dont forget to put a 1/2 half of a can of tomato sauce. After that, mix all together, then taste the food, when is good, then let continue...

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Add a cup of little square potatoes....

Add a cup of little square potatoes....

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Here come the sisters of joy, one peach, one apple, one pear, cut it in little squares.

Here come the sisters of joy, one peach, one apple, one pear, cut it in little squares.

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Aahh.. Dont forget raisin...

Aahh.. Dont forget raisin...

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All together. Don't worry the fruit will Shrink when it is cooked.

All together. Don't worry the fruit will Shrink when it is cooked.

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Some hand full of fresh pecans. - Mix it all together leave it for a 5 min or little bit more, then put it on the side in a low burner.

Some hand full of fresh pecans. - Mix it all together leave it for a 5 min or little bit more, then put it on the side in a low burner.

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Meanwhile lett's take the chiles verde out of the plastic bag. - one by one-

Meanwhile lett's take the chiles verde out of the plastic bag. - one by one-

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You see this is ready to be peel off, this process is going to be quick and easy, BUT HERE'S a CHEF TIP...

You see this is ready to be peel off, this process is going to be quick and easy, BUT HERE'S a CHEF TIP...

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First the Dont's:  Do not touch it to much, put it in your palm to rest and Do not wash it.

First the Dont's: Do not touch it to much, put it in your palm to rest and Do not wash it.

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Then kindly pinch it, to peel off, the most that you can, turn it around and do the same.

Then kindly pinch it, to peel off, the most that you can, turn it around and do the same.

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Picture sample.

Picture sample.

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You see, nice and clean,   - the reason you peel off the skin is because is not good for your digestion system and also a courtesy for our client or guest.

You see, nice and clean, - the reason you peel off the skin is because is not good for your digestion system and also a courtesy for our client or guest.

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Now, let do the fried topping for the chiles... On a bowl 5 egg whites, on other the five yolks.

Now, let do the fried topping for the chiles... On a bowl 5 egg whites, on other the five yolks.

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First mix the egg whites

First mix the egg whites

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Then add the yolks and continue... Till is fluffy

Then add the yolks and continue... Till is fluffy

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Lets start the process ... Open the chile and

Lets start the process ... Open the chile and

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Get all the seeds out- much as posible-

Get all the seeds out- much as posible-

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Put a cheese bar -any cheese-

Put a cheese bar -any cheese-

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Then put the meat, much that you can in.

Then put the meat, much that you can in.

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Close it

Close it

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Ready

Ready

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The next step is easy as 1-2-3: put the chile in the flour then

The next step is easy as 1-2-3: put the chile in the flour then

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Get a bath of the egg whites...

Get a bath of the egg whites...

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With a little olive oil, fried the chile, both side

With a little olive oil, fried the chile, both side

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Presto!  (Tip: Don't use to much oil, to fried them. )

Presto! (Tip: Don't use to much oil, to fried them. )

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Nice

Nice

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Now to make the cream sauce: First get the pecan from the water, dry them, put it all in the blender with a 3/4 of cup of milk,  continue...

Now to make the cream sauce: First get the pecan from the water, dry them, put it all in the blender with a 3/4 of cup of milk, continue...

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Add a little bit of salt, a teaspoon of sugar and 1/4 or more of the philadelphia cheese, add liquid cream and blender all together  ( philadelphia heat it up over the micro to be soft)

Add a little bit of salt, a teaspoon of sugar and 1/4 or more of the philadelphia cheese, add liquid cream and blender all together ( philadelphia heat it up over the micro to be soft)

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Pomegranate, peel it off, kindly or your going to squeeze the seed from their juice.

Pomegranate, peel it off, kindly or your going to squeeze the seed from their juice.

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Here are the three element to finish it up. TIP: the cilantro, please always put it on water and some drops of white vinegar to clean it, for at least ten mins.

Here are the three element to finish it up. TIP: the cilantro, please always put it on water and some drops of white vinegar to clean it, for at least ten mins.

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Ooouh Yea. Good to go. ( a quick tip, put the nogada sauce on the chile verde and put it on the microwave to heat it up, and then decorated with the cilantro and the pomegranate - ready to be server.)

Ooouh Yea. Good to go. ( a quick tip, put the nogada sauce on the chile verde and put it on the microwave to heat it up, and then decorated with the cilantro and the pomegranate - ready to be server.)

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Delicious  👌😄

Delicious 👌😄

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Thank you for your reviews. "Cook and have fun" Noe - . 😃😃...😳😳...😊

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