Name: Casserole of Stuffed Chiles
Prep time: 110 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 chipotle chiles; 1 tablespoon sea salt; 2 tablespoons vegetable oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 500 grams ground beef, for the filling; salt, for the filling; pepper, for the filling; 1 bay leaf, for the filling; 1 1/2 cups tomato purée, for the filling; 3 cups Manchego cheese, grated; 1/4 onions, roasted, for the salsa; 1 clove garlic, roasted, for the salsa; 2 tomatoes, roasted, for the salsa; salt, for the salsa; tortillas

Preparation

50 mins

Low

Roast the chiles on a griddle over medium heat for 6 minutes or until well roasted, then turn the chiles with tongs to ensure they are completely roasted. Remove from heat and place them inside a plastic bag with sea salt and let them rest in the refrigerator for 10 minutes, as this will help the chiles sweat and their skin come off. Remember to seal the bag tightly. For the filling: pour a little vegetable oil into a skillet over medium heat, cook the onion for 3 minutes or until it has a shiny tone. Then, add the ground meat, salt, pepper, bay leaf, and tomato puree. Cook for 10 minutes or until the meat is cooked. Let it cool slightly and set aside.