Ingredients for 8 people
16 xcatic chilies roasted, peeled, ginned, and carefully opened as for stuffing
The filling
2 cups cottage cheese
3 cups cream cheese
1/3 of cup of walnut chopped
1/3 of cup of raisins
Salt, pepper and cinnamon to taste
For the pasta
1 roll of filo dough
120 grams of butter melted
For the sauce
2 tablespoons corn oil
1 small onion finely chopped
1 small garlic clove finely minced
1 chile de arbol roasted and chopped
1/2 kilo of tomatoes roasted, peeled and ginned
Salt and pepper to taste
PREPARATION
The chilies are stuffed. The pasta is separated into two layers, which are spread with the melted butter; they are cut into rectangles of the appropriate size and with these the chilies are wrapped, leaving the tail outside; They are glazed with butter and baked in a preheated oven at 180 o C for 25 minutes or until golden brown. They are served accompanied by the ranchera sauce.
The filling
All the ingredients are mixed very well.
The sauce
In the hot oil, season the onion, garlic and chili, add the crushed and strained tomato and salt and pepper to taste, let it season until the sauce is thick.
