Name: Christmas Stuffed Chipotles
Prep time: 110 min
Cook time: 80 min
Yield: 4
Cuisine: Mexicana
Ingredients: 12 chipotle chili meco; 250 grams piloncillo; 50 grams blue cheese; 250 grams cream cheese; 4 tablespoons walnuts, ground; 250 grams pasta, filo; 1 egg; 8 tomatoes; 1 clove garlic; 1 onion; salt, to taste; pepper, to taste; syrup, or piloncillo molasses to taste

Preparation

30 mins

1h 20 mins

Medium

First, boil the dried chipotle chiles in water with grated piloncillo for at least 40 minutes or until soft and flexible. Once the chiles are cooked, set them aside to cool, cut them in half, and remove the seeds. Boil the tomatoes with garlic and onion in enough water for half an hour, preferably using the same water with piloncillo that you cooked the chiles in. Remove the ingredients from the water and place them in the blender to grind them. Then strain the sauce and cook until it thickens to a dense consistency. Season with salt and pepper to taste.