Authentic home cooking from Mexico, with US measurements. 
Chiles Anchos Stuffed with Cheese in Tomato Broth
These chiles have a delicious flavor—I highly recommend them! 😊👌🏻
Chiles Anchos Stuffed with Cheese in Tomato Broth
These chiles have a delicious flavor—I highly recommend them! 😊👌🏻
Open in Cookpad AppSteps
- 1
In a saucepan, bring the 2 cups of water to a boil. Add the chiles and let them soak for a while.
- 2
Once the chiles have softened, remove the seeds and veins, then let them drain. Set aside.
- 3
Cut the cheese into pieces and place one piece inside each chile. Carefully close each chile with a toothpick so they don't break.
- 4
Spread some flour on a plate and lightly coat each chile with flour. Set aside.
- 5
Beat the egg whites until stiff peaks form, then gently fold in the yolks.
- 6
Heat plenty of oil in a skillet. Dip each chile in the egg mixture and fry until golden on both sides. Drain on a plate lined with paper towels.
- 7
Blend the tomatoes, garlic, onion, black pepper, cloves, cinnamon stick, and the water used to soak the chiles. Be careful not to use the last bit of water, as it may contain dirt or seeds that you don't want in the blender.
- 8
Heat a little oil in a skillet. Strain the blended mixture into the skillet and bring to a boil. Adjust salt to taste. Set aside.
- 9
Serve a portion of rice and a stuffed chile on a plate. Pour the tomato sauce over the chile and enjoy.
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