Chile En Nogoda (MEXICO)

 


  • 6 chili peppers
  • 5 sprigs of finely chopped parsley
  • 1 cup of pomegranate seeds

For the filling:

  • 0,44 lb meat
  • 1 carrot
  • 1 onion
  • 1 potato
  • 1 zucchini
  • 3 tomatoes
  • ½ cup peas
  • ½ cup of raisins
  • ½ cup almonds
  • ½ teaspoon cinnamon
  • 1 tablespoon of brown sugar
  • 1 teaspoon salt

For sauce:

  • 11,83 oz sour cream
  • 2/3 cup walnuts
  • 1 teaspoon cinnamon
  • 1 tablespoon of brown sugar

Pre-cook the meat.

Add water to the meat and let it boil. Take the meat from the pan and chop it into cubes when it cools down.

Onion, carrot, zucchini and potato are cut into cubes.

Almonds are finely chopped.

Cut the tomato in half, add half a glass of the water in which the meat was cooked, and pass it through the blender.

All the ingredients for the filling are cooked and cooked by adding tomato sauce.

The peppers are roasted on the stove. It separates from the outer membranes.

It is filled with filling  by making a longitudinal cut.

The cut part is placed on the plate with the back side.

All the ingredients for the sauce are passed through the blender until smooth.

It is poured over the pepper and served with pomegranate and parsley.

ENJOY YOUR MEAL

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