Chili Ancho Stuffed with Chicharrón

Del Fuerte
Del Fuerte
With this delicious recipe, you can prepare a cured ancho chili in piloncillo filled with chicharrón in red sauce. We recommend serving it with a salad of cured nopales and garnishing it with fresh cheese and cilantro, so all the flavors combine perfectly. As a tip, make sure the mirror sauce is well cooked, so the liquid evaporates and it doesn't become watery.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup water 1 cup water
  • 1/4 cups piloncillo, grated
  • 1/4 cups apple cider vinegar
  • 4 ancho chiles, cleaned and deveined
  • 1 cup Del Fuerte® tomato purée with chipotle chile
  • 1/2 onions 1/2 onions
  • 1 clove garlic, roasted 1 clove garlic, roasted
  • 1 serrano chile, without tail 1 serrano chile, without tail
  • 1 guajillo chile, soaked in hot water 1 guajillo chile, soaked in hot water
  • vegetable oil vegetable oil
  • salt salt
  • pepper pepper
  • 1 tablespoon vegetable oil 1 tablespoon vegetable oil
  • 4 cups pork rinds
  • salad, of cured nopales
  • queso fresco
  • fresh cilantro, for serving
Preparation
10 mins
15 mins
Low
  • Heat the water in a small pot with piloncillo, apple cider vinegar, and submerge the ancho chili to soften it slightly. Set aside.
  • Place the Del Fuerte® Tomato Puree with Chipotle, onion, garlic, serrano chili, guajillo chili with its soaking water, and season with salt and pepper in the blender. Set aside.
  • Fry the sauce in a pot with oil for about 15 minutes, season with salt and pepper, set aside a little sauce, add the chicharrón, and mix well. Set aside.
  • Stuff the chiles with the chicharrón and serve on a mirror of the sauce you reserved.
  • Garnish with a salad of nopales, fresh cheese, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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