Ancho chile stuffed with epazote quinoa and charred pepita sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Place the dried ancho chiles in a large bowl and cover them with very hot water. Let them soak for 15 to 20 minutes until pliable, then drain carefully.

3. 3

   Meanwhile, rinse the quinoa and place it in a saucepan with 480 ml (2 cups) of water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add half of the onion and half of the garlic; cook for 2 minutes. Stir in the zucchini, corn, cumin, oregano, half of the epazote, 1/4 teaspoon salt, and black pepper. Cook for 4 to 5 minutes, until the zucchini is tender but still firm.

5. 5

   Combine the cooked quinoa with the sautéed vegetables and queso fresco. Taste and adjust salt if needed. Stuff each ancho chile with the mixture and place them in a lightly greased baking dish.

6. 6

   For the sauce, heat the remaining oil in the same skillet over medium-high heat. Add the remaining onion, remaining garlic, and pumpkin seeds. Toast for 3 to 4 minutes, stirring constantly, until the seeds begin to brown. Add the tomatoes cut side down and cook for 4 minutes until charred in spots.

7. 7

   Transfer the pumpkin seed, onion, garlic, and tomato mixture to a blender. Add the vegetable broth, remaining epazote, lime juice, and 1/2 teaspoon salt. Blend until smooth.

8. 8

   Pour the sauce over and around the stuffed chiles. Bake for 12 to 15 minutes at 190 °C / 375 °F, until heated through and the sauce is gently bubbling.

9. 9

   Serve the stuffed ancho chiles with Mexican crema on top, if using, and finish with cilantro leaves.