Ancho Chiles Stuffed with Beans


3 cups (24 fl oz/750 ml) water
1/4 cup (2 fl oz/60 ml) plus 1 teaspoon mild white or cider vinegar
1 bay leaf
1 sprig fresh thyme
1 sprig fresh marjoram
6 ancho chiles (4-5 inches/10-12 cm long), slit lenthwise with stems intact, seeded, and deveined
1 1/2 cups (12 oz/375g) Frijoles Refritos
1/4 cup (2 fl oz/60 ml) oil
1 onion, halved and sliced
Salt and pepper to taste
1/2 teaspoon oregano, or to taste
1/2 cup (4 fl oz/125 g) queso fresco, queso anejo, or feta cheese, crumbled

How to prepare

Preheat the oven to 350 degrees F(180 degrees C/Gas 4).

In a medium saucepan, bring the water to a boil with 1/4 cup of the vinegar, the bay leaf, thyme, and marjoram. Turn off the heat, add the chiles, and soak for 15 minutes.

Drain the chiles, discarding the liquids.

Stuff the chiles with Frijoles Refritos, and place them in an ovenproof dish that is large enough to hold all of them in a single layer.

In a small saucepan, heat the oil over a medium heat. Add the onion, and salt and pepper to taste; then cook until translucent

Add the remaining teaspoon of vinegar and the oregano. Cook for 1 minute and pour over the chiles.

Bake the chiles in the oven for 15 to 20 minutes. Remove and allow to cool.

Sprinkle with cheese and serve at room temperature.

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