Smoky Huitlacoche & Poblano Stuffed Ancho Chiles

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice poblano peppers in half lengthwise, remove seeds and membranes. Place poblano halves and ancho chiles on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until poblano peppers are softened and slightly charred, and ancho chiles are pliable.

   ~20 min
2. 2

   While peppers roast, finely dice the half yellow onion and mince the garlic cloves. Rinse the huitlacoche thoroughly and chop it into smaller pieces.

   ~5 min
3. 3

   Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~8 min
4. 4

   Add the chopped huitlacoche to the pot. Cook, stirring occasionally, until much of the moisture has evaporated and the huitlacoche is slightly browned, about 10-12 minutes.

   ~12 min
5. 5

   Stir in the dried epazote, ground cumin, smoked paprika, and canned diced tomatoes. Season with salt and pepper to taste. Cook for another 5 minutes, allowing the flavors to meld.

   ~5 min
6. 6

   Once the poblano peppers are cooled enough to handle, finely chop them. Add the chopped poblanos to the huitlacoche mixture. Stir to combine.

   ~3 min
7. 7

   Carefully remove the stems and seeds from the roasted ancho chiles, creating a pocket for the filling. Spoon the huitlacoche and poblano mixture into each ancho chile. Top with shredded Monterey Jack cheese.

   ~7 min
8. 8

   Pour the vegetable broth into the large pot. Bring to a simmer. Gently place the stuffed ancho chiles into the simmering broth, ensuring they are mostly submerged. Cover the pot and simmer for 15-20 minutes, or until the chiles are very tender and the flavors have infused.

   ~20 min
9. 9

   Carefully remove the stuffed chiles from the pot and place them on serving plates. Spoon some of the broth over the chiles before serving.

   ~2 min