Chiles de la Sierra with Queso Añejo

This recipe hailing from Sierra Norte de Puebla transforms dried ancho chiles into a zippy cheese-stuffed appetizer or side dish to roasted or grilled meats. The flavor of this dish will improve if refrigerated overnight and reheated the next day before garnishing.

6 medium dried ancho chiles 3 tablespoons neutral flavored oil 2 small white onions, thinly sliced into rings, divided use cup vinegar teaspoon salt, or to taste cup water

2 ounces queso añejo, finely grated

teaspoon Mexican oregano 6 romaine lettuce leaves, for

garnish

1 medium tomato, sliced, for garnish

Instructions: Heat an ungreased frying pan over a medium flame and let the chiles heat through, turning them over from time to time, until they have softened and become flexible.

Remove and flatten out each chile as much as possible, then make a slit down one side and halfway around the top, to which the stalk is attached. Keep flattening, and remove the seeds and veins.

Heat the oil in the skillet over a medium flame until it smokes. Lower the heat, and pressing the inside of one chile at a time into the oil, let it fry for a minute or so — its color will turn to an opaque tobacco brown. Take care that the flame is not too high or the chile will burn. Transfer the chiles to a dish lined with paper towels to drain. When all the chiles have been fried, drain the excess oil from the skillet, leaving about 1 teaspoon behind.

Add half of the sliced onions to the pan and cook until they’re translucent without letting them brown. Add the vinegar, salt, water and chiles and simmer for about 10 minutes, or until the chiles are completely soft. Remove the chiles from the pan and set aside to cool.

Sprinkle the inside of each chile with a little of the cheese. Re-form them by folding the edges back into place, then set them in one layer in a serving dish. Pour the liquid from the skillet over the chiles. Sprinkle the chiles with the oregano and top with the onions, both cooked and fresh. Just before serving, garnish the sides of the dish with the lettuce and tomato if desired.

Makes 6 servings