- 8 fresh New Mexico or Anaheim chiles
- 1 tablespoon canola oil
- 1 medium onion, coarsely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 pound chorizo, coarsely chopped
- One 15-ounce can black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1/4 cup water
- Crème fraîche or sour cream, for serving
How to make this recipe
Preheat the broiler. Broil the chiles for about 5 minutes per side, or until the skin is blistered. Transfer to a bowl, cover with a towel and let cool slightly. Lower the oven temperature to 400°.
Heat the oil in a large skillet. Add the onion and cook over moderately high heat until softened, about 5 minutes. Stir in the oregano, salt and cumin. Add the chorizo, black beans, tomato paste and water, reduce the heat to low and cook until warmed through, about 10 minutes.
Peel the chiles, slit them lengthwise and scrape out the seeds. Stuff the chiles with the black bean filling and arrange them in a large baking dish. Bake for 5 to 7 minutes, or until heated through. Transfer to plates, spoon the crème fraîche on top and serve.
The intensity of a California Zinfandel can match the heat here.