Name: Stuffed Ancho Chile with Bean and Cheese
Prep time: 55 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 1/2 white onions, cut into pieces; 1 clove garlic, chopped; 5 tomatoes, cut into quarters; 1 pinch salt; 1 pinch oregano; 1/2 cups chicken broth; 1 cup chorizo, cut into small cubes; 1 clove garlic, finely chopped; 1/4 cups white onion, finely chopped; 2 cups refried beans; 1 pinch salt; 2 cups water; 2 tablespoons piloncillo, grated; 1 tablespoon apple cider vinegar; 4 ancho chiles, cleaned without seeds and ready to fill; 1 cup asadero cheese, grated; avocado, for decoration; oregano, for decoration

Preparation

25 mins

30 mins

Low

Preheat the oven to 180°C or the electric oven to medium temperature. Heat a skillet over medium heat with oil, fry the onion, garlic, and tomato until soft, season with salt and oregano, pour in the broth and cook until boiling. Slightly cool and blend until smooth sauce is obtained.