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Entrees
Mexican
6 servings
55 minutes
25 minutes
2 quarts water
6 dried ancho chile peppers
1 cup orange juice
½ cup cider vinegar
5 garlic cloves, minced
2 tablespoons piloncillo (or 1½ cups dark brown sugar)
1 teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
2 tablespoons canola oil
½ pound Soyrizo
1 cup refried beans
½ teaspoon salt
3 cups grated Manchego cheese (about 12 ounces), divided
1 cup crema or sour cream
Bring water to a boil; add chiles and remove from heat. Soak 20 minutes, drain, and cool. Slice open and remove seeds.
In a saucepan, combine orange juice and vinegar, and simmer. Add garlic, sugar, oregano, and thyme. Cook until sugar dissolves, about 5 minutes. Let sit 20 minutes. Add chiles to mixture, then drain and discard solids.
In a skillet, heat oil over medium heat. Add Soyrizo; cook 8 minutes. Stir in beans and salt.
Preheat oven to 350°F. Fill each chile with Soyrizo mixture and place in a baking dish. Spoon crema on top and sprinkle with remaining cheese. Bake about 15 minutes until cheese melts. Serve warm with vinegar mixture.
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