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Chiles Ancho Rellenos

This traditional Mexican dish features whole baked ancho chiles stuffed with a delicious chicken filling and topped with a cream sauce.

  • Servings: 12

Source: Martha Stewart Living, February 2003


  • 12 ancho chiles, wiped clean
  • 4 cups water
  • 2/3 cup cider vinegar
  • 4 ounces piloncillo, grated
  • 1 stick cinnamon, broken into pieces
  • 1 teaspoon salt
  • Picadillo de Pollo filling
  • 2 cups Mexican crema or creme fraiche
  • 1 cup finely diced white onion
  • 1/2 cup finely chopped fresh cilantro


  1. Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.

  2. Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.

  3. Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.


Martha used 8 to 10 ancho chiles, 3/4 teaspoon coarse salt, 1/2 cup finely diced onion, and 1/4 cup finely chopped fresh cilantro, plus sprigs for garnish.

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