Dried Mexican Chile Pepper Dish
A flavorful dish featuring dried Mexican chiles that transform simple ingredients into a vibrant meal perfect for family gatherings.
Ingredients
Main Ingredients
- 6 pieces dried Mexican chiles (Ancho or Guajillo) Choose based on heat preference
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon salt Adjust to taste
Garnishes & Toppings
- Fresh cilantro for garnish
- Optional toppings: sour cream, chopped avocado, or shredded cheese
Instructions
Preparation
- Start by removing the stems and seeds from the dried Mexican chiles. Rinse them under cool water to get rid of any dirt.
- In a dry pan over medium heat, toast the chiles for about 2-3 minutes until fragrant but not burnt.
- Once toasted, add the chiles to a bowl and cover with hot water. Let them soak for about 15 minutes until they soften.
Cooking
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Then, stir in the minced garlic and cook for an additional minute.
- Drain the chiles and add them to a blender along with the sautéed onion, garlic, cumin, and vegetable broth. Blend until smooth, creating a rich sauce.
- Pour the blended mixture back into the saucepan. Add black beans and salt. Stir well and let it simmer on low heat for about 10-15 minutes.
- Spoon your delicious creation into bowls and garnish with fresh cilantro and any optional toppings you desire. Enjoy!
Notes
Proper storage can help maintain your vibrant dish’s flavor. Refrigerate any leftovers in an airtight container—this will last up to 4-5 days. Alternatively, you can freeze portions for up to three months. When ready to reheat, simply warm it on the stove over medium heat, adding a splash of water if necessary.