Stuffed chiles are always a hit; this dish of dried ancho chile, filled with refried beans and chorizo, topped with asadero cheese and served on a mirror of seasoned tomato sauce with a touch of oregano, is delicious.
4 ancho chiles, cleaned without seeds and ready to fill
1 cup asadero cheese, grated
avocado, for decoration
oregano, for decoration
Preparation
25 mins
30 mins
Low
Preheat the oven to 180°C or the electric oven to medium temperature.
Heat a skillet over medium heat with oil, fry the onion, garlic, and tomato until soft, season with salt and oregano, pour in the broth and cook until boiling. Slightly cool and blend until smooth sauce is obtained.
Heat a skillet over medium heat, add the chorizo and cook until it releases its fat, fry the garlic and onion in the same fat, add the beans and cook until all flavors are combined, season with salt to taste. Reserve the filling.
Heat a small pot with water, piloncillo, and apple cider vinegar until boiling. Remove from heat and soak the ancho chiles until slightly softened. Remove and set aside.
Stuff the chiles with beans and top with cheese, bake until the cheese is melted.
Serve tomato sauce on the plate and place the gratin chile in the center, and decorate with a fan of avocado and oregano.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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