Chiles Anchos Rellenos, La Familia Andrea. The Andrea Family’s Stuffed Ancho Chiles. This dish comes from Aguascalientes and really took me by surprise. The last time I made stuffed anchos it was a potato and cheese stuffing and I had to unfortunately use vegan cheese and the whole thing turned out pretty horrible.
These ancho chiles were simmered in a water, vinegar and brown sugar blend and let to soak for about 15 minutes. This took some of the intense flavors of the dried chile and calmed it down.
The meat filling was full of spices. Peppercorns, cloves, cinnamon, thyme and marjoram. The seasonings were added to the beef and pork mixture along with tomatoes and garlic. The finale consisted of throwing in some raisins and slivered almonds. I am beginning to love raisins in meat dishes. I’ve cooked a couple recipes up to now that include raisins and I have been so pleasantly surprised. While I do love my wine, grapes are not usually my thing.
Once I scooped the filling into the chile I read that some sour cream was to be drizzled on top. Well, I couldn’t do that so I opted out. The meat was fairly tender and juicy so I didn’t think I would need anything to combat any dryness the dish might have. Then the recipe told me to add some grapes or pomegranate seed. Huh? “I’ll just do it for the picture,” I thought. Who would have thought that grapes would go so well with beef and pork. It’s weird to say it, but the grapes tied the whole dish together.