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Ab830caf 69f9 4aa9 b3f7 a5cd3f98e153  2016 03 23 14 45 35
Stephanie Eburah
Stephanie Eburah

Rehydrate dried ancho chiles then stuff with corn, goat cheese and sautéed wild mushrooms then bake covered with a little of the water used for the chiles, until heated through. Serve with bean sauce: purée refried pinto beans with chicken stock and a chipotle chile. Garnish with cilantro and pepitos.