Gourmet Institute 2014 - Peter Kuruvita
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2 recipes
vegetariangluten-freenut-freesoy-free
Stuffed chiles are a popular dish in Mexican cuisine, often filled with various ingredients and baked to perfection.
Ingredients
- ●4 large ancho chiles
- ●1 cup cooked quinoa
- ●1 cup black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup diced tomatoes
- ●1/2 cup diced onion
- ●1/2 cup shredded cheese (optional)
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Carefully remove the stems and seeds from the ancho chiles, keeping them intact.
- 3In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- 4Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for about 5 minutes until heated through.
- 5Stuff each ancho chile with the quinoa mixture, pressing down gently to pack it in.
- 6If using, sprinkle shredded cheese on top of each stuffed chile.
- 7Place the stuffed chiles in a baking dish and cover with foil.
- 8Bake in the preheated oven for 25-30 minutes, until the chiles are tender.
- 9Remove the foil and bake for an additional 5-10 minutes to melt the cheese, if using.
- 10Garnish with fresh cilantro before serving.
Equipment
baking dishskilletmixing bowl
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs chicken, cut into pieces
- ●2 cups chicken broth
- ●1/2 cup mole chichilo paste
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●2 medium tomatoes, chopped
- ●1/4 cup vegetable oil
- ●1 tsp cumin
- ●1 tsp oregano
- ●Salt to taste
- ●Pepper to taste
- ●Fresh cilantro for garnish
Instructions
- 1In a large pot, heat the vegetable oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the chicken pieces to the pot and brown them on all sides.
- 4Stir in the chopped tomatoes, cumin, oregano, salt, and pepper, cooking for another 5 minutes.
- 5Pour in the chicken broth and bring to a boil.
- 6Reduce the heat to low and add the mole chichilo paste, stirring until well combined.
- 7Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through.
- 8Taste and adjust seasoning if necessary.
- 9Once done, remove from heat and let it rest for a few minutes.
- 10Serve hot, garnished with fresh cilantro.
Equipment
large potwooden spoonknifecutting board
🌶️🌶️🌶️Medium
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