Stuffed peppers are always the sensation, this dish of dry wide pepper, stuffed with beans, chorizo, served with grilled cheese and tomato sauce seasoned with a touch of oregano, is delicious.

BEAN STUFFED ANCHO PEPPER

Ingredients

4 Portions

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• 1 tablespoon oil
• 1/2 white onions, cut into pieces
• 1 clove garlic, chopped
• 5 tomatoes, cut in quarters
• 1 pinch salt
• 1 pinch oregano
• 1/2 cups chicken soup
• 1 cup sausage, cut into small cubes
• 1 clove garlic, finely chopped
• 1/4 cups white onion, finely chopped
• 2 cups refried beans
• 1 pinch salt
• 2 cups Water
• 2 tablespoons piloncillo, grated
• 1 tablespoon apple vinegar
• 4 ancho chili peppers, Clean seedless and ready to fill
• 1 cup asadero cheese, grated
• to taste avocado, to decorate
• to taste oregano, to decorate

Preparation

Preheat the oven to 180°C (350 °F) .

In a casserole, heat the vegetable oil and fry the garlic, the onion and the tomato until soften. Season with salt and oregano. Pour the chicken broth in and cook for 10 minutes or until boiling point. Blend the previous mixture for 3 minutes to get a smooth sauce.

Heat a sauce pan and fry the spicy sausage until it releases its fat. Add the chopped garlic, the onion and the refried beans. Season with salt and cook for 10 minutes.

In a casserole, heat the water with the apple vinegar and the piloncillo. Soak the previously cleaned ancho peppers in this water for 5 minutes.

Fill the ancho peppers with the spicy sausage and beans mixture. Grate some of the asadero cheese on top and bake for 5 minutes in the oven.

Serve warm and garnish with avocado and oregano.

https://us.kiwilimon.com/recipe/main-dishes/mexicans/bean-stuffed-ancho-pepper