

Ingredients:
7 oz Poblano chile peppe
3.5 oz Almonds (sliced)
3.5 oz Raisins
1 tbsp. Tomato paste
1 ¾ oz Castilla walnuts (peeled)
¾ oz Green apples
¾ oz Bosco pears
5 ¼ oz Ground beef
1 tbsp. Salt to taste
½ tbsp. Ground pepper to taste
½ tbsp. Thyme
½ tbsp. Bay leaf
14 oz Sour cream
2 oz Cream cheese
1.5 fl. oz.Milk
2 ¾ oz Pomegranate
2 oz Shrimps
Procedure:
· Dice the fruits and vegetables.
· On a preheated saucepan, add the
· Roast the poblano chilis on a comal or saucepan until the skin appears burned. Peel and remove seeds and veins.
· Fill each chili with the meat.
For the Nogada sauce:
· Blend the walnuts, milk, cream, cream cheese, white wine, sugar, salt
· Add salt and pepper to the shrimps and cook on a saucepan.
· Heat the stuffed poblano chili in the oven and serve. Pour some
Tamale with beans and mole, La Roca style

Ingredients for the tamale:
17 ½ oz Corn flour for tamale
8 ½ oz Vegetable stock
6 oz Pork lard
⅓ oz Salt
1 ½ tbsp. Pepper
4 ¼ oz Refried beans
1 pc. Serrano chili
10 ½ Banana leaf
1 ¾ oz Panela cheese
Ingredients for mole:
2 ¾ oz Guajillo chili
2 ½ oz Chile ancho
2 ¾ oz Chile pasilla
1 oz Garlic
4 ¼ oz Onion
2 ¾ Plantain
5 ⅓ Tomato
1 ¾ oz Almonds
1 ¾ oz Peanuts
½ oz Cinnamon
¼ oz Clove
¼ oz Cumin
2 oz Chocolate
1 pc. Tortilla
1 pc. Salted bread (slice)
⅓ oz Salt
1 ½ tbsp. Pepper
Procedure:
· Pour the
· Spread the mixture on the banana leaf, add the beans, the serrano pepper
· For the mole, fry the three types of chilies, the onion, garlic, tomato, peanut, banana
· Grind the mixture and add the chocolate little by little until it reaches the desired consistency.
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