Stuffed Ancho Chile with Beans

Lorenza Ávila
A typical Mexican dish ideal to serve as an appetizer. This dish consists of chiles stuffed with beans, bathed in an achiote and tomato sauce. They are baked to melt the manchego cheese placed on top; they are simply a delight that you have to try.
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Ingredients
6
Servings
  • 6 dried ancho chili peppers, and washed
  • 400 grams black beans
  • 1 head garlic
  • 2 sprigs epazote
  • 1 tomato, large
  • 1 tablespoon achiote paste
  • 1 cup water
  • 1/2 cups white vinegar
  • 3 tablespoons vegetable oil
  • 1 tablespoon coarse salt
  • 1 tablespoon dry chicken broth or bouillon
  • 1 cup Manchego cheese, grated
  • salt, to taste
  • vegetable oil
Preparation
1h
0 mins
Medium
  • Preheat the oven to 150 degrees Celsius.
  • Marinate the chiles in a deep container with water, white vinegar, vegetable oil, and coarse salt. Allow them to marinate for 45 minutes.
  • Remove the chiles from the water, dry them, and make a small vertical slit in the chile to remove the seeds.
  • In a pot, cook the beans with 6 cups of water, garlic, and salt to taste. Cook the beans until soft.
  • Remove the beans from the pot and blend with 1 tablespoon of chicken broth powder and the epazote to obtain a bean paste.
  • In a griddle, roast the tomato until its skin is blackened. Place the tomato in a bag to sweat for 5 minutes and then peel its skin.
  • In a blender, make a sauce with the tomato and the achiote paste.
  • In a skillet with 2 tablespoons of oil, fry the beans for 5 minutes. Add the achiote sauce and continue cooking for 5 more minutes.
  • Stuff the chiles with the bean mixture and place them on a baking tray. Sprinkle with cheese and bake for 15 minutes.

Nutritional Information

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