Lorenza Ávila

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Ancho Pepper Stuffed with Mexican Pasta

10 mins
20 mins
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If you are a lover of the original dishes, we tell you how to prepare Ancho Pepper Stuffed with Mexican Pasta which not only has a delicious combination of ingredients, but also of flavors. We also teach you how to handle dried chiles, which, contrary to what you may believe, is very simple. Change from the traditional stuffed chiles to a more original one like this one, which thanks to the preparation of the Mexican pasta gives it a more spicy touch with the chipotle pepper, a special flavor with the chorizo ​​and is also covered with a bean and epazote sauce . With this recipe we teach you to prepare a classic dish of Mexican cuisine that is the dry pasta, which also goes well with almost all preparations and can serve as an entree or main course.
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4 portions
  • 2 cups chicken soup, for the sauce
  • 2 tomatoes, poached, for the sauce
  • 1 clove garlic, for the sauce
  • 1/4 white onions, for the sauce
  • 1 cup noodle, number 2
  • 1 cup bean, of pot, with broth, for the sauce
  • 1 cup sour cream, for bean sauce
  • 1/4 cups fresh coriander, for bean room
  • 3 epazotes, for bean sauce
  • 1 chipotle chili, dry, clean, deveined and hydrated in water, for bean sauce
  • 1 pinch salt, for bean sauce
  • 1 pinch black pepper, for bean sauce
  • 1 liter Water
  • 1/4 cups piloncillo, grated
  • 1/4 cups apple vinegar
  • 4 ancho chili peppers, to stuff
  • 1 cup fresh cheese, fallen apart
  • 1 cup cream, at your service
  • enough fresh epazote, fried, to decorate


For the sauce, mix the chicken broth with the tomatoes, garlic and onion until you get a sauce. Set aside.
Heat a saucepan at medium heat and cook the chorizo ​​until it releases the fat, add the garlic, the onion and the noodle paste, fry until browned, taking care not to burn. Add the tomato sauce, let it boil and lower the heat. Cook until the noodle is cooked and the liquid has reduced. Season to taste.
For the sauce, blend the beans with everything including the broth, the sour cream, the cilantro, the epazote and the chipotle until you get a homogeneous sauce. Cook in a pot over medium heat about 5 minutes and season with salt and pepper.
Heat a pot with water over medium heat, add the piloncillo (Mexican brown sugar cone) and the apple vinegar, cook the chilies until they are slightly soft. Remove from the liquid and dry with absorbent paper.
Fill the chiles with the dry noodle, serve on a plate with the thing layer of bean sauce as a base, garnish with fresh cheese, sour cream and fried epazote. Enjoy


Serve the chile with cream, the fresh cheese and the fried epazote, with the help of a pastry bag form circles with the cream to make it look spectacular.


It is important that you hydrate the chili so you can eat it, in this case it is hydrated in brown sugar to provide a sweeter taste and also reduce the itching, to make it more subtle. When you do your shopping, choose large and full chiles to make your dish look perfect.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
DLira Anna
11/05/2020 18:37:10
Me encanto
Rosa Villarreal
28/06/2019 10:01:45
Muy sencillo de preparar y quedan deliciosos
María Leticia Montes Martínez
08/01/2019 09:40:29
En los ingredientes no se menciona el chorizo y en la preparación sí; ¿cuánto lleva?
Tita Candela
17/10/2018 16:02:15
Super original y deliciosa!!!!!!!

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