- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 6 Dried Ancho Chiles
- 1 cup Orange Juice
- 1 pound Piloncillo (Brown Sugar Cones) chopped
- 5 cloves Organic Garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 2 tablespoons Canola Oil
- 1/4 pound Soyrizo
- 1/2 cup Cider vinegar
- 1 cup Refried Beans
- Salt to taste
- 3/4 pound Manchego Cheese
- 1 cup Crema or Sour Cream
Directions
Slit each chile lengthwise to remove seeds and veins, being careful not to cut the walls. Bring 2 quarts of water to a boil, remove from heat. Add chiles and soak for 20 minutes.
Sauce:
In a saucepan over medium heat, combine vinegar and orange juice. Bring to a simmer. Add piloncillo, garlic, oregano, and thyme. Cook, stirring until piloncillo has dissovled. Remove from heat, add chiles, then soak until they feel fleshy, about 15 – 20 minutes. In a skillet over medium heat, sauté Soyrizo in oil until heated through. Stir in beans and season with salt. Let cool.
Transfer chiles to a plate lines with paper towel to absorb excess liquid. Strain sauce and set aside to use as sauce. Using only 1/2 pound of the cheese carefully stuff chiles with the Soyrizo bean mixture and cheese. Arrange stuffed chiles seam side down, in a baking dish and spoon crema (or sour cream) over the top, sprinkle with remaining cheese. Bake in 350 degree oven for 15 minutes or until cheese is melted. Serve with warm sauce.
Note:
Recipe adapted from original recipe created by Chef Ana Martinez from San Antonio, Texas.
