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Cheese and Chorizo Stuffed Chilies
6 Dry ancho chilies
1 c White vinegar
2 lb Beef OR pork chorizo
6 oz Ranchero cheese, crumbled
2 Onions, cut into strips
2 Cloves garlic
3/4 c Olive oil
1 T Ground oregano
2 Bay leaves
1 t Thyme salt and pepper
Roast chilies in open flame on stove until charred areas appear. Place inside plastic bag for 30 minutes. Remove from bag and peel off skin. Cut lengthwise and devein and remove seeds. Rinse in cold water. Soak chilies in mixture of 2 cups salted water and 1/2 cup vinegar 20 minutes. Rinse and pat dry.
Cook chorizo until browned; drain. Combine meat with half of cheese. Stuff chilies with mixture and arrange on serving platter.
Saute onion and garlic in olive oil. Add oregano, bay leaves and thyme; add salt and pepper to taste. Add remaining vinegar; boil 2 minutes and pour sauce over peppers. Sprinkle with remaining cheese. Allow sauce to cool to room temperature before serving.
Makes 6 servings.
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