Lunch: Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)

Recipe by Chef Sergio Remolina This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Ingredients

1 pound Roma tomatoes, diced
1 medium onion
2 cloves garlic
1 1/2 tablespoons unsalted butter
1 cup crema Mexicana or sour cream
Kosher salt to taste

Instructions

In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.

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