Stuffed Ancho Peppers with Black Bean Sauce

Ingredients

Directions

1. 1

   In a medium pot; combine vinegar, brown sugar, water, and bring to a boil over high heat. Place ancho peppers in the pot. Turn off the heat. Place a heat-tempered bowl on top to weigh peppers down so they stay submerged, and soak for 30 minutes.

2. 2

   Drain peppers and pat dry with paper towel or clean kitchen towel. Carefully slice each pepper open on one side and gently remove seeds. Set cleaned peppers aside until needed.

3. 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. 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, salt, black pepper and cook for 2 minutes. Add potatoes, raisins, cover skillet, and cook for 6 minutes, or until potatoes are tender. Divide mixture into 4 portions. Stuff each ancho pepper with 1 portion of the chorizo filling.

5. 5

   To serve; 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!