Chile Stuffed in Purple Ayocote Bean Cream


½ kg of Purple Ayocote Beans LA COMANDANTA

4 clean poblano peppers

6 medium nopales

1 Onion

1 clove garlic

1 dry chipotle

Epazote powder

Avocado oil



A day before, put the ayocotes to soak and cook them with salt and ¼ onion. In a frying pan put the teaspoon of coconut oil and fry the chipotle. Add the other ¼ of chopped onion and the squash. Season with salt and oregano. In the blender, grind everything and bring to a boil again. Cut the tortillas into strips and fry them. 

Besides, make a mixture with 2 tablespoons of mayonnaise and 2 tablespoons of macha sauce. Serve the cream with the tortillas and the Salsa Comandanta mixture.

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