Open the can of chiles and drain them. Carefully remove the seeds from the chiles. Cut the panela cheese into slices and stuff the chiles with it. Place the chiles in a baking dish and set aside at room temperature.

In a skillet over medium heat place the vegetable oil, once hot, add the tomatoes, onion, garlic, salt and pepper and cook for 4 minutes. If desired, add a little chile de arbol paste to give it a spicy flavor. Let the sauce reduce for a few minutes, now blend til smooth.

Heat the chiles in a preheated oven at 170°C for about 10 minutes (optional).

Finally, put some rice and a stuffed chili on each plate and baste the chili with the heated sauce. Serve immediately with warm corn tortillas.

Enjoy!