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There is a typical Mexican dish called crow in nogada (that we will prepare soon) that is prepared around September 15 on the occasion of the independence day of Mexico. It is a roasted poblano chili stuffed with minced meat with nuts and fruits, then covered with a walnut sauce and topped with pomegranate. It's a real treat, honestly. It is spicy, yes…. but it is sublime. If you have the chance to try it next year, don't miss the chance (we are already working on our own version here).
But today, we are going to do some red peppers stuffed with meat, with nuts and fruits in syrup, with a spicy touch, which is slightly reminiscent of the meat flavor of this chile en nogada. Delicious, you'll see !!
Red peppers stuffed with meat with a Mexican twist
Let's do some red peppers stuffed with meat, with nuts and fruits in syrup, with a spicy touch, which is a bit reminiscent of the meat flavor of the traditional Mexican dish chile en nogada. Delicious, you'll see !!
- Irene Arcas
- Kitchen: Mexican
- Recipe type: incoming
- Calories: 275
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 250 g of minced beef
- 50 g olive oil
- 100 g onion
- 1 garlic clove
- 1 handful of walnuts, chopped
- 100 g of fruit in assorted syrup (I used tropical fruit salad)
- 1 / 2 teaspoon salt
- a pinch of garlic salt
- a pinch of freshly ground black pepper
- A pinch of nutmeg
- a few drops of hot sauce (type tabasco, valentina ...)
- 4 medium red bell peppers
- 1 bucket of water
Music
We put the onion, garlic and olive oil in the glass. We grind 5 seconds, speed 5 and program 5 minutes, temperature 120º, spoon speed.
While we cook the onion and garlic, we season the meat. We put it in a large bowl and add salt, garlic salt, pepper and nutmeg. We mix very well.
Add the marinated meat to the glass, the nuts, the well drained chopped fruit (if there are very large pieces, cut them a little with scissors or a knife) and set 10 minutes, temperature 100º, speed 1, left turn.
Add the water beaker and the hot sauce to taste and program 10 minutes, temperature 100º, speed 1, left turn.
While the meat is cooking, we preheat the oven to 180º. And we are also opening the peppers in half (longitudinal) and we remove the seeds. We arrange them in a baking dish, previously greased with oil.
We stuff the peppers with the meat and Bake 20 minutes at 180º degrees. The first 15 minutes, we will cover the source with silver foil so that the peppers cook well. The last 5 minutes, we uncover them. Remove from the oven when we see that the peppers are tender (you can prick them) and the meat is golden brown.
Notes
They keep very well from one day to the next, so it is a good option to carry in a tupperware.