Name: Chiles Rellenos de Chorizo con Frijoles
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: European Extra Virgin Olive Oil; 3 cups chorizo, chopped; 2 cups whole black beans; 1/4 cups chipotle chile in adobo sauce, ground; salt; 4 Poblano chiles, cleaned and ready to stuff; 2 cups asadero cheese, grated; 2 cups European Extra Virgin Olive Oil; 1 teaspoon garlic, finely chopped; 1/4 cups onion, finely chopped; 3 cups tomato, finely chopped; 1 cup tomato purée; parsley, chopped, for decoration

Preparation

15 mins

20 mins

Low

Heat a skillet over medium heat and add a little European Extra Virgin Olive Oil®. Add the chorizo and sauté for 5 minutes until golden brown. Remove the chorizo from the skillet and set aside. In the same skillet, still with the fat, add the beans and sauté them. When the liquid has slightly evaporated, mash them until a light puree is obtained.