Stuffed Ancho Chili with Mole
The chili season has arrived; take advantage and prepare this delicious stuffed ancho chili with mole. It is made with ground meat, plantain, and nuts, covered with puff pastry and served with the delicious Doña María® chocolate mole, ready to serve. This is a recipe you will love during these national holidays because it has a contrast of flavors, and it is super easy and practical to prepare. Give a twist to the way you prepare stuffed chiles with this innovative recipe that is sure to become a favorite for everyone. The ancho chili is the dried version of the poblano chili. It has a reddish-brown color and is one of the most used chiles in Mexican cuisine. It is widely used to give color to most red stews, as when hydrated, it acquires a brick-red color. This popular chili is perfect for any occasion. So start the patriotic month impressing in the kitchen with this stuffed ancho chili recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 tablespoons olive oil
- 1/4 onions, finely chopped
- 1 clove garlic, finely chopped
- 250 grams ground beef
- 250 grams ground pork
- 1/4 cups almonds, peeled, toasted, and chopped
- 1/4 cups pecans, toast and chopped
- 2 plantains, fried, diced
- 2 apples, diced
- 1/2 teaspoons ground cloves
- 1/2 teaspoons cinnamon powder
- 1/2 teaspoons oregano
- 1/4 teaspoons cumin
- salt and pepper
- 500 grams puff pastry
- 6 ancho chiles, deveined, seedless and soaked in hot water
- 1 egg, egg wash
- 1 Doña María® ready to serve Poblano mole sauce with chocolate, 270 g
- 1/4 cups sour cream
- parsley, for decoration
Preparation
40 mins
45 mins
Low
- Preheat the oven to 180°C.
- For the filling, heat the oil in a skillet over medium heat and cook the onion and garlic. Add the ground meat and cook for about 10 minutes or until it changes color. Add the almonds and walnuts. Add the plantain, cook for a few minutes, and then incorporate the apple and spices. Cook for 15 more minutes and season with salt and pepper. Set aside.
- Using a rolling pin, roll out the puff pastry to 3 mm thick and cut into squares of 20 x 10 cm. Fill the ancho chiles with the previous preparation and wrap with the puff pastry completely covering them.
- Brush the puff pastry with the egg and sprinkle with sesame seeds. Bake for about 20 minutes or until golden.
- In a pot over medium heat, warm the mole poblano with Doña María® chocolate ready to serve. Create a mirror of mole on each plate and drizzle with sour cream. Using a toothpick, pull in opposite directions to create a decoration.
- Serve the chiles on each plate and garnish with fresh parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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