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Stuffed Chilhuacle Pepper (Oaxacan Style)

Name: Stuffed Chilhuacle Pepper (Oaxacan Style)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 Onion; 8 Chilhuacle chillies; 2 cloves Garlic; 300 g Oaxaca cheese; 4 Tomatoes; 200 g Minced pork; 2 tbsp Raisins

70 min (40 prep + 30 cook) Medium 4 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Oaxacan chilhuacle chilli stuffed with cheese and meat, bathed in red sauce. Festive dish.

About this recipe

Rehydrated chilhuacle (Oaxacan pasilla) chilli stuffed with Oaxaca cheese, meat picadillo or beans, bathed in red tomato sauce. Festive Oaxacan dish.

History & Origin

The chilhuacle chilli is the Oaxacan name for the pasilla chilli when used dried in specific regional preparations. Oaxaca is the land of extraordinary chillies, and the black and red chilhuacle are fundamental to its cuisine. Stuffing it is a technique that elevates this everyday ingredient to festive dish status. The tradition of stuffing chillies in Mexico is ancient with pre-Hispanic roots. Chiles en nogada are the most nationally known example, but every region has its own versions. In Oaxaca, stuffed chilli based on local dried chillies is an expression of the region's gastronomic richness. The filling varies according to season and taste: Oaxaca string cheese that melts creating golden threads, meat picadillo with Mixtec-style spices and dried fruits, or simply black beans with hierba santa. The rehydrated chilli brings that smoky, earthy, complex flavour impossible to replicate with fresh chillies. This dish is prepared for important festivities in Oaxacan communities: weddings, christenings, patron saint festivals and Día de Muertos. The patience it requires makes its preparation an act of culinary love that brings families together in the kitchen.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

22g

Protein

35g

Carbohydrates

20g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 8 chilhuacle chillies with a damp cloth. Make a careful lateral cut without breaking them completely. Remove seeds and veins with your fingers or a small spoon.
💡 Dried chillies are fragile; handle with care.
2
Heat water without boiling and submerge the chillies for 20-25 minutes until tender and flexible. Drain and pat dry with kitchen paper.
💡 Do not soak in boiling water or they will disintegrate.
3
For the filling: mix 300 g crumbled Oaxaca cheese with 200 g pork or beef picadillo (previously stewed with spices and raisins) or simply use the cheese alone.
4
Fill each chilli with 2-3 tablespoons of filling. Close the cut by pressing gently with your fingers. You can seal with a cocktail stick.
💡 Do not overfill or the chilli will break when frying.
5
For the sauce: blend 4 roasted tomatoes, 1/4 onion, 1 garlic clove and chilli to taste. Fry in oil for 5 minutes. Season with salt.
6
Heat oil in a pan and carefully fry the stuffed chillies 2-3 minutes per side. Serve bathed in red sauce with rice and beans.
💡 They can also be baked at 180°C for 15 minutes instead of frying.