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Stuffed Chile Ancho with Mole

40 mins
45 mins
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The chile's season has arrived; take advantage of and prepare this delicious stuffed chile ancho with ground meat with mole. It has plantains and dry fruit, is wrapped with puff pastry and served with the delicious mole poblano with chocolate Doña María®, ready to serve. It's a recipe that you will love during the holidays because it has a contrast of flavor and it is also super easy and practical to prepare. Give a twist to how to prepare stuffed chiles with this innovative recipe that will surely be a favorite of all. The ancho chile is the dry version of poblano chile. It has a reddish-brown color and is one of the most used chiles in Mexican cuisine. It is widely used to color the vast majority of red casseroles, since when hydrated it acquires a red brick color. This popular chile is perfect for any occasion. So start the patriotic month by showing off in the kitchen with this ancho chile recipe.
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6 portions
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 250 grams ground beef
  • 250 grams ground pork
  • 1/4 cups almond, peeled, toasted and chopped
  • 1/4 cups walnut, toasted and chopped
  • 2 plantain, fried, diced
  • 2 apples, in cubes
  • 1/2 teaspoons ground clove
  • 1/2 teaspoons cinnamon powder
  • 1/2 teaspoons oregano
  • 1/4 teaspoons cumin
  • to taste salt and pepper
  • 500 grams puff pastry
  • 6 ancho chili peppers, deveined, seedless and soaked in hot water
  • 1 egg, beaten for varnishing
  • 1 Mole poblano with chocolate Doña María® ready to serve, 270 g
  • 1/4 cups sour cream
  • to taste parsley, to decorate


Preheat the oven to 180 °C. (356°F.)
For the filling, heat the oil in a pan over medium heat and cook the onion and garlic. Add the ground beef and cook about 10 minutes or until it changes color. Add the almonds and pecans. Add the plantain, cook a few minutes and add the apple and spices. Cook 15 minutes more and season with salt and pepper. Reserve.
Using a roller, extend the puff pastry to 3mm (.18 inch) thick and cut into 20 x 10 cm (8 x 4 inches) squares. Fill the ancho chiles with the previous preparation and wrap with the puff pastry covering it completely.
Varnish the puff pastry with the egg and sprinkle with sesame seeds. Bake about 20 minutes or until golden brown.
In a saucepan over medium heat, heat the poblano mole with Doña María® chocolate ready to serve. Place a thin layer of mole on each plate and line with the sour cream. With a toothpick pull in opposite directions to make a decoration.
Serve chiles on each plate and garnish with fresh parsley.


Serve the ancho chili on a plate over a layer of mole sauce. Decorated with Mexican cream.


Integrate the ingredients to the meat one by one, giving each one their cooking time, this will help you obtain a very powerful filling full of flavor. The more cooking time you give, the better it will taste. Decorate the chiles with a braid made of puff pastry to make them more beautiful.

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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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