Hello ! 
Hola ! 
Stuffed Ancho Peppers with Black Bean Sauce

Stuffed Ancho Peppers with Black Bean Sauce

by
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
1 Hour
4
Servings
18
ingredients

Stuffed Ancho Peppers with Black Bean Sauce are a uniquely delicious dish. Smokey ancho peppers are stuffed with perfectly seasoned Supremo® Brand Pork Chorizo from V&V SUPREMO®, topped with Sierra® Brand Cotija Cheese, and served over creamy garlic black bean sauce.

Share with friends:
1287 shares
checkbox checkbox

Ingredients

Ancho peppers

Black bean sauce

Chorizo stuffing

Garnish

5 Steps to complete

  • 1
    In a small pot; combine vinegar, brown sugar, water, and bring to a boil over high heat. Place ancho peppers in a heat-tempered bowl and carefully pour vinegar solution over peppers. Weigh peppers down so they stay submerged, and soak for 30 minutes.
  • 2
    Drain peppers and pat dry with paper towel or clean kitchen towel. Carefully slice each pepper open on 1 side and gently remove seeds. Set cleaned peppers aside until needed.
  • 3
    In a blender; combine beans, vegetable stock, ½ cup Sour Cream, salt, garlic powder, and onion powder. Blend until smooth, transfer sauce to a medium saucepan, add epazote sprigs and simmer over medium-low heat for 10 minutes. Remove epazote sprigs, cover saucepan, and keep warm until needed.
  • 4
    Preheat a pan for 1 minute over medium heat. Add Chorizo and cook for 2 minutes, crumbling while cooking. Add onion and cook for 1 minute; add garlic and cook for an additional 30 seconds. Add ground pork and cook for 2 minutes. Add potatoes, cover skillet, and cook for 6 minutes, or until potatoes are tender. Add raisins, and cook for 1 to 2 minutes. Divide mixture into 4 portions. Stuff each ancho pepper with 1 portion of the chorizo filling.
  • 5
    To serve Stuffed Ancho Peppers with Black Bean Sauce; pour ½ cup black bean sauce on each plate, place stuffed pepper on top of the sauce, drizzle with remaining Sour Cream, and sprinkle each pepper with 2 tablespoons Cotija Cheese. Repeat this step for remaining stuffed peppers, serve, and enjoy!
In a small pot; combine vinegar, brown sugar, water, and bring to a boil over high heat. Place ancho peppers in a heat-tempered bowl and carefully pour vinegar solution over peppers. Weigh peppers down so they stay submerged, and soak for 30 minutes. ; Drain peppers and pat dry with paper towel or clean kitchen towel. Carefully slice each pepper open on 1 side and gently remove seeds. Set cleaned peppers aside until needed.; In a blender; combine beans, vegetable stock, ½ cup Sour Cream, salt, garlic powder, and onion powder. Blend until smooth, transfer sauce to a medium saucepan, add epazote sprigs and simmer over medium-low heat for 10 minutes. Remove epazote sprigs, cover saucepan, and keep warm until needed.; Preheat a pan for 1 minute over medium heat. Add Chorizo and cook for 2 minutes, crumbling while cooking. Add onion and cook for 1 minute; add garlic and cook for an additional 30 seconds. Add ground pork and cook for 2 minutes. Add potatoes, cover skillet, and cook for 6 minutes, or until potatoes are tender. Add raisins, and cook for 1 to 2 minutes. Divide mixture into 4 portions. Stuff each ancho pepper with 1 portion of the chorizo filling. ; To serve Stuffed Ancho Peppers with Black Bean Sauce; pour ½ cup black bean sauce on each plate, place stuffed pepper on top of the sauce, drizzle with remaining Sour Cream, and sprinkle each pepper with 2 tablespoons Cotija Cheese. Repeat this step for remaining stuffed peppers, serve, and enjoy!

Comments

Store Locator

Great Places You Can Find
Our Products

store locator
Find Store Now!
Come Join Us

Sign Up to our newsletter to get
the latest updates and recipes

Pin It on Pinterest

Share this recipe with your friends!