Chiles Secos Rellenos is a fun twist to the traditonally served Chiles Rellenos. This is a perfect dish to get your guests ready for an amazing meal!
Ingredients:
- 2 cups packed brown sugar
- 2 tablespoons kosher salt
- 6 large ancho chiles
- 1 1/2 cup Frijoles Refritos
- 1/2 cup grated queso Fresco
- 1/2 cup Chorizo Rojo, crumbled or storebought
- 1/4 cup red onions
- 1 1/2 teaspoon fresh oregano, or 1/2 teaspoon dried
- 1 clove garlic
- 4 plum tomatoes
- Salt and freshly ground pepper
Directions:
1. Put the sugar, salt, and 6 cups of water in a large pot and bring to a boil. Reduce the heat to a simmer, add the chiles, and cook for 30 minutes. Turn the heat off and let sit for 15 minutes more. Remove the chiles from the water and let cool. With scissors, make an incision down one side of each chile and carefully remove the seeds and veins with a spoon.
2. Preheat the oven to 360 degrees Farenheight. Mix together refried beans, cheese, and chorizo and stuff the chiles with equal amounts of this mixture. Place the chiles on a parchment-lining baking sheet and bake for 20 minutes.
3. While the chiles bake, heat a saute pan over medium low heat and coat with vegetable oil. Add the onions, oregano, garlic, and cook until the onion is tender, abut 10 minutes. Transfer to a blender jar.
4. Meanwhile, cut a small X in the base of of each tomato. Bring a pot of water to boil, add the tomatoes, and cook for 1 minute. Drain the tomatoes and peel them. Add to the blender and puree until smooth. Season with salt and pepper to taste.
5. To serve, place a layer of tomato sauce on each plate and top with a warmed chile.
© Made in Mexico: The Cookbook by Danny Mena with Nils Bernstein, Rizzoli New York, 2019. All photography © Brent Herrig or © Aaron Adler and will be credited on a case-by-case basis, but no images may be used, in print or electronically, without written consent from the publisher. Serial rights are available; please contact Jessica Napp @ 212 387 3436 or jnapp@rizzoliusa.com.
