Stuffed Ancho Chile with Dry Noodles in Bean Sauce

Lorenza Ávila
If you are a fan of original dishes, we will show you how to prepare Stuffed Ancho Chile with Dry Noodles in Bean Sauce, which not only combines delicious ingredients but also flavors. We will also teach you how to handle dried chiles, which, contrary to popular belief, is very simple. Switch from traditional stuffed chiles to a more original one like this, which, thanks to the preparation of the dry noodles, adds a spicier touch with chipotle, a special flavor with chorizo, and is also drenched in a bean and epazote sauce. With this recipe, we teach you how to prepare a classic dish of Mexican cuisine, which is dry noodles, that pairs well with almost any preparation and can be served as an appetizer or main course.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups chicken broth, for the broth
  • 2 tomatoes, poached, for the broth
  • 1 clove garlic, for the broth
  • 1/4 white onions, for the broth
  • 1 cup fideo pasta, number 2
  • 1 cup beans, pot, with broth, for the sauce
  • 1 cup sour cream, for bean sauce
  • 1/4 cups fresh cilantro, for bean sauce
  • 3 epazotes, for bean sauce
  • 1 chipotle chile, dry, cleaned, deveined, and hydrated in water, for bean sauce
  • 1 pinch salt, for bean sauce
  • 1 pinch pepper, for bean sauce
  • 1 liter water
  • 1/4 cups piloncillo, grated
  • 1/4 cups apple cider vinegar
  • 4 ancho chiles, for stuffing
  • 1 cup queso fresco, crumbled
  • 1 cup sour cream, for serving
  • fresh epazote, fried, for garnish
Preparation
10 mins
20 mins
Low
  • For the broth, blend the chicken broth with the tomatoes, garlic, and onion until smooth. Set aside.
  • Heat a pot over medium heat and cook the chorizo until it releases its fat, add the garlic, onion, and noodle paste, and fry until golden, being careful not to burn it. Add the tomato broth, let it come to a boil, and reduce the heat. Cook until the noodles are cooked and the liquid has reduced. Season to taste.
  • For the sauce, blend the beans with their broth, sour cream, cilantro, epazote, and chipotle until you have a smooth sauce. Cook in a pot over medium heat for about 5 minutes and season with salt and pepper.
  • Heat a pot over medium heat with water, add the piloncillo and apple cider vinegar, cook the chiles until slightly soft. Remove from the liquid and dry with a paper towel.
  • Stuff the chiles with the dry noodles, serve on a plate with the bean sauce as a mirror, and decorate with fresh cheese, sour cream, and fried epazote. Enjoy.

Nutritional Information

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