Corn-Stuffed Chiles

Name: Corn-Stuffed Chiles (Ancho Chiles Rellenos de Elote con Crema)
Yield: Serves 4 to 6 (15 chiles)
Cuisine: Mexican
Ingredients: 1 (16-ounce) bag baby spinach leaves, washed and spun dry; Creamed Corn; 3 red onions, sliced in ½-inch-thick rounds, grilled or broiled until black on each side, turning once; Juice of ½ lime; ½ cup chopped piloncillo; 1 cup sherry vinegar; 1 tablespoon salt; 2 cups water; 20 medium ancho chiles

Ancho Chiles Rellenos de Elote con Crema

Preparation info

Serves
4 to 6
(15 chiles)

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

In this tasty dish, ancho chile peppers, rehydrated in tangysweet piloncillo-sherry vinegar water, are filled with creamy corn and baked.

Ingredients

2 cups water
1 cup sherry vinegar
½ cup

Americas
Mexico
Salad
Starter
Gluten-free

Method

Line a sheet pan with parchment paper. Preheat the oven to 350°F. Lightly oil a baking dish.
Combine the water, vinegar, piloncillo, and salt in a medium-size saucepan and bring to a boil; reduce the heat and simmer until the sugar is melted, ab