Mexican 45 min

Pastel de Tres Chiles

Name: Pastel de Tres Chiles
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 poblano chiles, roasted and peeled; 2 guajillo chiles, toasted and soaked; 2 ancho chiles, toasted and soaked; 1 lb ground pork; ½ cup raisins; ¼ cup almonds, roughly chopped; 3 Roma tomatoes, roasted and blended; 1 white onion, finely diced; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon cinnamon; 2 cups Mexican crema; 2 cups Chihuahua or mozzarella cheese, shredded; Salt and black pepper to taste; 2 tablespoons vegetable oil

comfort-foodspicy

Ingredientsfor 2

540

Cal

28g

Protein

24g

Carbs

38g

Fat

16 poblano chiles, roasted and peeled
22 guajillo chiles, toasted and soaked
32 ancho chiles, toasted and soaked
41 lb ground pork
5½ cup raisins
6¼ cup almonds, roughly chopped
73 Roma tomatoes, roasted and blended
81 white onion, finely diced
93 cloves garlic, minced
101 teaspoon cumin
111 teaspoon cinnamon
122 cups Mexican crema
132 cups Chihuahua or mozzarella cheese, shredded
14Salt and black pepper to taste
152 tablespoons vegetable oil

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Instructions

1
Cook the filling: heat oil in a skillet over medium-high heat. Cook onion until golden, 5 minutes. Add garlic, cumin, and cinnamon, cook 1 minute. Add ground pork and cook, breaking up, until browned, 8 minutes. Add roasted tomato purée and cook until sauce thickens, 5 minutes. Stir in raisins and almonds. Season with salt.
2
Blend the soaked guajillo and ancho chiles with soaking liquid into a smooth sauce. Strain through a sieve. Season with salt.
3
Preheat oven to 375°F. Arrange a layer of roasted poblano strips in a greased baking dish. Spread half the pork filling over the chiles, then pour over half the crema and a third of the cheese. Add a second layer of chiles, remaining filling, and remaining crema.
4
Pour the dried chile sauce over the entire casserole. Top with remaining cheese. Bake for 30 minutes until bubbling and golden on top. Let rest 10 minutes before serving.