Mexican Stuffed Ancho Chiles Rellenos with

Name: Mexican Stuffed Ancho Chiles Rellenos with Picadillo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 whole chiles Large dried ancho chiles, stemmed and seeded through a slit; 450 g Lean ground beef (85/15); 1 onion + 3 cloves Yellow onion, diced & garlic cloves, minced; 240 ml Canned crushed San Marzano tomatoes; 40 g + 40g Raisins & slivered almonds, toasted; 2 g + 3g + 1g Ground cinnamon, cumin, and cloves; 120 g Shredded Oaxaca or Monterey Jack cheese; 15 ml + 5g Olive oil, fine sea salt, and black pepper

Jump to Recipe Step-by-Step

Every reliable kitchen repertoire needs a dependable crowd-pleaser like this Mexican Stuffed Ancho Chiles Rellenos with Picadillo Recipe. Built around ancho chiles, stemmed and seeded through a slit, lean beef and yellow onion, & garlic ,, this dish comes together smoothly in 45 min, delivering deep comfort, savory depth, and effortless weeknight satisfaction.

Ingredients

4 servings

4 large chiles Large dried ancho chiles, stemmed and seeded through a slit
1 lb Lean ground beef (85/15)
1 onion, 3 cloves Yellow onion, diced & garlic cloves, minced
1 cup Canned crushed San Marzano tomatoes
1/4 cup each Raisins & slivered almonds, toasted
1/2 tsp each cinnamon & cumin, pinch cloves Ground cinnamon, cumin, and cloves
1 cup Shredded Oaxaca or Monterey Jack cheese
1 tbsp oil, 1 tsp salt Olive oil, fine sea salt, and black pepper

Step-by-Step Instructions

Place slit ancho chiles in a bowl of hot water with 1 tbsp vinegar and 1 tsp sugar. **Soak for 20 minutes** until soft and pliable; drain and pat dry.

Heat olive oil in a skillet. Sauté onion and garlic for **3 minutes**. Add ground beef; brown for **5 minutes**. Stir in crushed tomatoes, raisins, almonds, cinnamon, cumin, cloves, salt, and pepper; **simmer for 6 minutes**.

Carefully stuff each softened ancho chile with warm beef picadillo filling and shredded Oaxaca cheese.

Place in a baking dish. **Bake at 375°F (190°C) for 15 minutes** until cheese is melted and bubbling. Serve with warm rice.

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Chef Amara’s Kitchen Secrets & Pro Tips

Be gentle when stuffing the softened ancho chiles to avoid tearing the tender rehydrated skins.
The sweet raisins and crunchy toasted almonds in the picadillo balance the smoky ancho chile.

1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Be gentle when stuffing the softened ancho chiles to avoid tearing the tender rehydrated skins.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Mexican Stuffed Ancho Chiles Rellenos with Picadillo Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Keep meat and vegetable fillings separate from tortillas in airtight containers in the fridge for up to 4 days. Reheat fillings in a hot skillet with a splash of broth to retain juicy moisture. Freezes well for up to 2 months.

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Frequently Asked Questions

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Q: Can I make this vegetarian or plant-based? A: Yes! Substitute black beans, pinto beans, roasted sweet potatoes, or sautéed mushrooms for the meat component.

Q: What cheese works best? A: Authentic Cotija or Queso Fresco provides crumbly, salty tang. For melting, Queso Oaxaca or Monterey Jack is ideal.

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Nutrition Facts

Per serving (1 of 4)

440 Calories

26g Carbs 9% DV

36g Protein 72% DV

22g Fat 28% DV

5g Fiber 18% DV

580mg Sodium 25% DV

Carbs 24% Protein 33% Fat 43%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Mexican
Dietary High-Protein, Gluten-Free, Dairy-Free Option
Total Time 45 min
Yield 4 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Mexican Stuffed Ancho Chiles Rellenos with Picadillo Recipe

Ingredients

Step-by-Step Instructions

Rehydrate Ancho Chiles

Cook Beef Picadillo Filling

Stuff Chiles