• 1 tablespoon oil
  • 1/2 white onion, cut into pieces
  • 1 clove of garlic, chopped
  • 5 tomatoes, cut into quarters
  • 1 pinch of salt and oregano
  • 1/2 cup chicken broth
  • 1 cup chorizo, cut into small cubes
  • 1 clove garlic, finely chopped
  • 1/4 cup white onion, finely chopped
  • 2 cups Ridetti fried beans
  • 2 cups of water
  • 2 tablespoons of panela, grated
  • 1 tablespoon apple cider vinegar
  • 4 ancho chiles, clean, seeded and ready to stuff
  • 1 cup of grated cheese
  • Avocado to taste, to decorate
  • Oregano to taste, to decorate
  1. Preheat the oven to 180°C or the electric oven to medium temperature.
  2. Heat a frying pan over medium heat with the oil, fry the onion, garlic, and tomato until soft, season with salt and oregano, pour in the broth and cook until it reaches boiling point.
  3. Cool slightly and blend until you obtain a smooth sauce.
  4. Heat a frying pan over medium heat, add the chorizo and cook until the fat is released, fry the garlic and onion in the same fat, add the beans and cook until all the flavors are incorporated, season with salt to your liking. Reserve the filling.
  5. Heat a pot with the water, panela and apple cider vinegar until it reaches boiling point. Remove from heat and soak ancho chiles until slightly softened. Remove and reserve.
  6. Fill the chiles with the beans and cover with cheese, bake until the cheese is melted.
  7. Serve tomato sauce on the plate and place the gratin chili and decorate with a fan of avocado and oregano.