- 1 tablespoon of oil.
- 1/2 white onion, chopped.
- 1 garlic clove, chopped.
- 5 tomatoes, quartered.
- A pinch of salt and oregano.
- 1/2 cup of chicken broth.
- 1 cup of chorizo, cut into small cubes.
- 1 garlic clove, finely chopped.
- 1/4 cup of white onion, finely chopped.
- 2 cups of Ridetti refried beans.
- A pinch of salt.
- 2 cups of water.
- 2 tablespoons of panela, grated.
- 1 tablespoon of apple cider vinegar.
- 4 ancho chiles, cleaned, without seeds, and ready to stuff.
- 1 cup of shredded cheese.
- Avocado to taste, for garnish.
- Oregano to taste, for garnish.
- Preheat the oven to 180°C or set the electric oven to medium heat.
- Heat a pan over medium heat with the oil, fry the onion, garlic, and tomato until they soften, season with salt and oregano, pour in the broth, and cook until it reaches a boiling point.
- Let it cool slightly and blend until you get a smooth sauce.
- Heat a pan over medium heat, add the chorizo, and cook until it releases its fat. Fry the garlic and onion in the same fat, add the beans, and cook until all the flavors are well combined, seasoning with salt to taste. Set the filling aside.
- Heat a small pot with water, panela, and apple cider vinegar until it reaches a boiling point. Remove from heat and soak the ancho chiles until they soften slightly. Remove and set aside.
- Stuff the chiles with the beans and top with cheese, bake until the cheese is melted and golden.
- Serve the tomato sauce on a plate, place the gratin chile, and decorate with a fan of avocado and oregano.