A typical Mexican dish ideal to offer as an entrance. This dish consists of chiles stuffed with beans, bathed in a sauce of achiote and tomato. They are baked to gratify the Manchego cheese that is placed on top; They are simply a delight that you have to try.
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Ingredients6 portions
Preparation
Preheat the oven to 150 degrees Celsius.
Marine the chiles in a deep bowl with water, white vinegar, vegetable oil and coarse salt. Allow them to marinate for 45 minutes.
Remove the chiles from the water, dry and make a small vertical crack in the chili and desvene.
In a pot cook the beans with 6 cups of water, garlic and salt to taste. Cook the beans until they are soft.
Remove the beans from the pot and blend with 1 tablespoon of chicken powder and the epazote to obtain a bean paste.
In a comal grab the tomato until its skin is black. Place the tomato in a bag to sweat for 5 minutes and then peel your skin.
In a blender, make a sauce with tomato and achiote paste.
In a pan with 2 tablespoons of oil refried the beans for 5 minutes. Add the achiote sauce and continue cooking for 5 more minutes.
Fill the bean chiles and place on a baking sheet. Sprinkle with the cheese and bake for 15 minutes.
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