- 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.