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Chiles Anchos Rellenos de Picadillo (Stuffed Dried Poblano Chillies)

Name: Chiles Anchos Rellenos de Picadillo (Stuffed Dried Poblano Chillies)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 6 Dried ancho chillies grandes; 400 g Minced beef; 200 g Minced pork; 1 Ripe plantain; 1 Manzana; 50 g Raisins; 40 g Almonds; 4 Tomatoes; 1 White onion; 1 raja Cinnamon stick; 200 ml Soured cream

70 min (40 prep + 30 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 16 Apr 2026

Rehydrated ancho chilli stuffed with sweet fruit picadillo, Puebla style.

About this recipe

Chiles anchos rellenos de picadillo are a jewel of Puebla cuisine. Rehydrated dried ancho chillies are stuffed with a sweet picadillo of meat, crystallised fruits and spices, and bathed in a creamy walnut sauce or tomato broth.

History & Origin

Chiles anchos rellenos de picadillo are a refined expression of baroque Puebla cuisine that fuses pre-Hispanic ingredients with colonial techniques and flavours. The ancho chilli, which is the dried poblano pepper, was already fundamental in the cooking of the Nahua peoples of the Puebla Valley before the conquest. With the arrival of the Spanish and the convent nuns, the tradition developed of stuffing chillies with picadillo enriched with crystallised fruits, raisins, almonds and spices such as cinnamon and clove, creating that sweet-savoury balance that defines Puebla's convent cuisine. Unlike fresh stuffed chillies, dried ancho chillies are rehydrated and stuffed without battering, giving them a soft texture and more concentrated flavour. These chillies are served during the September independence celebrations, topped with cream and parsley, forming the colours of the Mexican flag. They are an essential part of the convent recipe book that UNESCO recognised as Heritage of Humanity.

Estimated cost

£13.50

Total cost

£2.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

410

Calories

22g

Protein

35g

Carbohydrates

20g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Abre the ancho chillies for a costado with cuidado, remove the seeds and venas without romperlos. Soak them in hot water 20 minutes until esten soft.
2
Para the picadillo: sofrie the chopped onion, add the carnes molidas and cook until dorar. Anade cinnamon, salt and pepper.
3
Fold in the plantain and the manzana chopped into cubes pequenos, the raisins and the almonds. Cook 10 minutes over medium heat.
4
Drain the ancho chillies and rellennalos with generoso picadillo. Close them with a palillo of madera if necessary.
5
Prepare the sauce: licua the roasted tomatoes with a little onion, garlic and salt. Frie the sauce and cook 10 minutes.
6
Place the chillies rellenos in the sauce and cook over low heat 10 minutes for that calienten and absorban flavour.
7
Serve banados in sauce, with a hilo of soured cream for encima and parsley fresh. Acompana with rice red.