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Lorenza Ávila

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Chile Ancho Filled with Dry Noodle in Bean Sauce

10 min
20 min
Easy
4.5
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28
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If you are a lover of the original dishes, we tell you how to prepare Chile Ancho Stuffed with Dry Noodle in Bean Sauce, which not only has a delicious combination of ingredients, but also of flavors. We also teach you how to handle dried chiles, which, unlike what is believed, is very simple. Change from the traditional stuffed chiles to a more original one like this one, which thanks to the preparation of the dry noodle, gives it a more spicy touch with the chipotle chili, a special flavor with the chorizo ​​and is also bathed with a bean and epazote sauce .

With this recipe we teach you to prepare a classic dish of Mexican cuisine that is the dry noodle, which also fits well with almost all preparations and can serve as an entree or main course.
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Ingredients

4 servings
  • 2 cups of chicken soup for the caldillo
  • 2 pieces of tomato poached, for the caldillo
  • 1 clove of garlic for the caldillo
  • 1/4 of piece of White onion for the caldillo
  • 1 Cup of noodle number 2
  • 1 Cup of bean of pot, with broth, for the sauce
  • 1 Cup of sour cream for bean sauce
  • 1/4 of Cup of coriander for bean room
  • 3 pieces of epazote for bean sauce
  • 1 piece of chipotle chile pepper dry, clean, deveined and hydrated in water, for bean sauce
  • 1 pinch of Salt for bean sauce
  • 1 pinch of black pepper for bean sauce
  • 1 liter of Water
  • 1/4 of Cup of piloncillo grated
  • 1/4 of Cup of Apple vinager
  • 4 pieces of ancho chili pepper to fill
  • 1 Cup of fresh cheese fallen apart
  • 1 Cup of cream at your service
  • enough of fresh epazote fried, to decorate

    Preparation

    For the caldillo, mix the chicken broth with the tomatoes, garlic and onion until you get a sauce. Reservation.
    Heat a pot of 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 your liking
    For the sauce, blend the beans with everything and 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 over medium heat with the water, add the piloncillo 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 bean sauce in a mirror, garnish with fresh cheese, sour cream and fried epazote. Enjoy

    PRESENTATION

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

    TIPS

    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.
    Calories
    532
    kcal
    27%
    Carbohydrates
    58.5
    g
    19%
    Proteins
    26.1
    g
    52%
    Lipids
    23.1
    g
    36%
    Fiber
    8.3
    g
    17%
    Sugar
    16.0
    g
    18%
    Cholesterol
    59.6
    mg
    20%
    Esha
    Rate this Tip.
    Ratings (2)
    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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