The chili season has arrived; take advantage and prepare this delicious stuffed ancho chili with mole. It is made with ground meat, plantain, and nuts, covered with puff pastry and served with the delicious Doña María® chocolate mole, ready to serve. This is a recipe you will love during these national holidays because it has a contrast of flavors, and it is super easy and practical to prepare. Give a twist to the way you prepare stuffed chiles with this innovative recipe that is sure to become a favorite for everyone.
The ancho chili is the dried version of the poblano chili. It has a reddish-brown color and is one of the most used chiles in Mexican cuisine. It is widely used to give color to most red stews, as when hydrated, it acquires a brick-red color. This popular chili is perfect for any occasion. So start the patriotic month impressing in the kitchen with this stuffed ancho chili recipe.
Serve the ancho chili on a mirror of mole decorated with cream.
Tips
Incorporate the ingredients into the meat one by one, giving each its cooking time; this will make for a very flavorful filling. The longer you cook it, the better the flavor. Decorate the chiles with a braid made of puff pastry to make them look nicer.
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