Stuffed Chiles with Chicharrón in Bean Sauce

Rexal
The most common stuffed chili recipes come with meat, cheese, or tuna, but this one with chicharrón will become one of your favorites. With a rich bean sauce, this typical dish has the perfect twist to surprise your family. Don't forget to follow our tips to achieve the perfect batter and to ensure the chiles don't break; make sure they are not old.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 guajillo chiles, soaked, deveined, and seedless
  • 1 cup chicken broth
  • 1 clove garlic
  • 1/3 onions
  • 1 tablespoon vegetable oil
  • 3 cups pork rinds
  • salt
  • pepper
  • 6 ancho chiles, opened and deveined
  • 1 1/2 cups wheat flour, for the batter
  • 1 egg, for the batter
  • 1 tablespoon REXAL® baking powder, for the batter
  • 1/2 cups sparkling water, for the batter
  • 1 tablespoon fresh cilantro, chopped, for the batter
  • vegetable oil, for frying
  • 2 cups beans, with broth, for the bean sauce
  • 1 sprig epazote, for the bean sauce
  • 1 cup sour cream, for the bean sauce and for decoration
  • epazote, fried, for decoration
Preparation
40 mins
25 mins
Low
  • For the sauce, blend the guajillo chili with the chicken broth, garlic, and onion.
  • In a skillet over medium heat, heat the oil, pour in the sauce, and let it come to a boil. Add the chicharrón, season with salt and pepper, and cook for 10 minutes or until the chicharrón softens and the sauce reduces. Let it cool slightly.
  • Stuff the chiles with the previous preparation and close them. If necessary, secure with a toothpick.
  • For the batter, in a bowl, mix the flour with the egg, REXAL® baking powder, sparkling water, cilantro, and season with salt and pepper.
  • Dip the chiles in the batter and fry over medium heat in a pot with hot oil for 5 minutes or until golden brown. Drain on paper towels. Set aside.
  • For the bean sauce, blend the beans with their broth, the epazote, and the cream.
  • Heat the sauce in a pot over medium heat and season to your liking.
  • On a flat plate, serve a mirror of bean sauce, garnish with a bit of sour cream, place a chili, and decorate with fried epazote.

Nutritional Information

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