4 tablespoons brown sugar
2 tablespoons white vinegar
For the stuffing:
1 onion, finely chopped
½ cup rice
1 cup water
2 tomatoes cut into small pieces
420 g of pre-cooked black beans, drained
1 pinch of Epazote (Mexican savory)
125 g grated cheese (for example, Oaxaca, Gouda or Feta ...)
2 tablespoons of the water in which the chili peppers were softened
Oil for frying
Salt to taste
Dissolve the sugar and vinegar in very hot water and soak the Chiles Anchos for 5 to 10 minutes.
Preheat the oven to 180°C.
Heat a little oil in a saucepan. Sauté the chopped onion and add ½ cup of rice. Stir fry and add 1 cup of water. Cover and simmer over low heat for about 20 minutes.
Mix the rice with the remaining ingredients and season with salt.
Carefully remove the ancho chilies from the water. Slice lengthwise and remove the seeds.
Fill the chilies with the rice mixture, place in a baking dish and bake for about 15 minutes.