Stuffed Ancho Chillies by Karla Zazueta - banner image

Stuffed Ancho Chillies by Karla Zazueta

Serves
6
Difficulty
Easy

Stuff it! Stuff em! Anchos are dried poblanos and although poblanos are more commonly stuffed the ancho makes a tasty, rich vehicle for picadillo, mincemeat Mexican style-y.

To make veggie replace the minced meat with finely chopped mushrooms.

Additional details

  • The stuffing
  • 500g minced beef, or mushrooms
  • 2 medium tomatoes finely diced
  • 1 small onion finely diced
  • 1 clove garlic minced
  • 2 medium carrots, peeled, finely diced
  • 2 small potatoes, peeled, finely diced
  • 20 pitted green olives cut in halves
  • 1 tbsp salt
  • 2 tbsp rapeseed oil
  • ½ cup water
  • Preparing the anchos
  • 6 Cool Chile Anchos
  • To serve
  • 50g feta crumbled

Additional details

    To make the stuffing

    Heat the oil in a large saucepan on medium heat, add the chopped onion and fry for 3 minutes until browned. Add the minced garlic and fry for one minute until fragrant.

    Then add the minced beef or mushrooms, stir to break up and fry until browned. Then add the salt, carrots, potatoes and water. Simmer on low heat for 20 minutes. Set aside. 

    While the meat/mushroom is simmering prepare the anchos by placing them in a bowl and cover with just-boiled water for 10 minutes, place a small plate on top to keep the anchos submerged.

    Once the ancho chillies are rehydrated, remove them from the water and using some kitchen scissors make an incision lengthwise along the length of the chilli, making sure to leave the stem. Carefully remove the seeds.

    Then use a spoon to stuff the ancho chilli with the stuffing. Serve with some crumbled feta cheese and Mexican rice.

Highlighted Ingredients

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