stuffed ancho chile recipe
The Best stuffed ancho chile recipe
What I love most about this recipe is how adaptable it is. You can make it for a cozy family dinner or pack it for a picnic, and it never disappoints. The health benefits are nice too—it’s packed with fiber from the chiles and veggies, and the lean ground meat keeps it balanced. Plus, it’s a great way to use up any extra spices or ingredients you’ve got on hand. My husband always says it’s the only stuffed chile that doesn’t taste like it came from a box, and honestly, that’s the kind of comfort food I aim for. It’s hearty enough for a Sunday meal but light enough to enjoy with a salad or crusty bread. My kids have grown up loving it, and now they’ll even ask for it on their own—proof that good food is worth repeating.
Stuffed Ancho Chile with Beef and Cheese
A hearty and flavorful dish featuring roasted ancho chiles stuffed with a savory mixture of ground beef, cheese, and spices, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/2 cup milk, warmed
- 1 lb ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/2 cup chopped cilantro
- 8 dried ancho chiles
- 1 cup water
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
👨🍳Directions
-
1
Soak the dried ancho chiles in hot water for 15 minutes. Drain and blender or pulse with a little water until smooth. -
2
Preheat oven to 375°F (190°C). Cut the tops off the chiles and remove seeds. Chop finely. -
3
In a bowl, mix flour, salt, baking powder, and cold butter until the butter is incorporated. Add warm milk and mix until dough forms. Chill for 15 minutes. -
4
In a skillet, cook onion and garlic in oil until soft. Add ground beef, cumin, smoked paprika, and chili powder. Cook until beef is browned. Stir in shredded cheese and sour cream. Remove from heat and set aside. -
5
In a skillet, heat tomato sauce, chopped chiles, onion, and garlic. Season with salt and pepper. Simmer for 5 minutes. Stir in chopped cilantro. -
6
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into 4 equal rectangles. Stuff each rectangle with the beef mixture, then roll tightly into a log. Place in a baking dish, top with chile sauce, and cover with foil. -
7
Bake covered for 30 minutes. Uncover and bake for another 10 minutes until golden. Let cool slightly before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Blender or food processor
- Large skillet
- Baking dish (9×13 inches)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne pepper to the filling.
- Substitute whole wheat flour for a gluten-free option.
- Serve with a side of rice or avocado slices.
Watch Video Of How Stuffed Ancho Chile with Beef and Cheese Works
❓ Frequently Asked Questions About Stuffed Ancho Chile with Beef and Cheese
What is the difference between ancho chile and other types of dried chiles like pasilla or arbol?
Ancho chiles are slightly sweet and smoky with a medium heat level, originating from the dried poblano variety. Pasilla chiles are darker, fruitier, and more intensely spicy, while arbol chiles are fiery and crisp, used primarily for hot sauces and salsas. Anchos are often used in sauces, stews, and marinades for their balanced flavor profile.
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How do I properly rehydrate ancho chiles before using them in recipes?
To rehydrate ancho chiles, soak them in warm water for about 30–60 minutes (or until softened). Stir occasionally to prevent sticking. For extra flavor, use water infused with a pinch of salt, citrus zest, or even a splash of vinegar. Drain well before using in recipes like mole or stews.
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Can I substitute ancho chiles with other dried chiles in a recipe, and if so, what’s the best alternative?
Yes, but the flavor and heat will differ. Pasilla works well for smoky depth, arbol adds heat (use sparingly), and guajillo provides a similar sweetness. For mole, a mix of ancho and pasilla is ideal. Always adjust quantities based on the recipe’s heat tolerance.
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Why does my mole sauce turn out too thick or too thin, and how can I adjust it?
Thick mole often happens from overcooking or not blending enough. To thin it, add a splash of vegetable broth or cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water) and simmer gently. If too thin, simmer longer or reduce heat to let the sauce thicken naturally. Avoid boiling aggressively to prevent separating.
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How can I store leftover rehydrated ancho chiles to prevent them from becoming mushy?
Store rehydrated ancho chiles in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a tray first, then transfer to a bag or container. Thaw in the fridge before using—never refreeze raw chiles.
