Name: Stuffed Chile with Tinga
Prep time: 70 min
Cook time: 50 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 Poblano chiles; 1/2 onions; 6 tomatoes; 2 cloves garlic; 2 chipotle chiles in adobo sauce; 2 allspice berries; 1/2 cups chicken broth; 1 tablespoon Primavera® margarine, (400 g); 1 onion, sliced; 1 leaf bay; 600 grams chicken, shredded; 2 potatoes, in cubes, cooked; salt; pepper; 1 cup evaporated milk; 1/2 cups sour cream; 1 cup cream cheese; 1 clove garlic; 2 chipotle chiles, dry, hydrated; 1 tablespoon Primavera® margarine, (190 g); parsley, for garnish; rice, for serving

Preparation

20 mins

50 mins

Low

For the chiles, heat a griddle over medium heat and roast the chiles until they are slightly charred, place them in a bag and let them sweat for about 15 minutes. With the help of a knife, remove the skin and cut them in half, clean, devein, and set aside.