½ kilo of La Comandanta Rainbow Ayocote Beans
1 Dry Chipotle
1 teaspoon of coconut oil
2 tablespoons mayonnaise
2 tablespoons of Sauce LA COMANDANTA
A day before, soak the ayocotes. Cook them and stew them with ¼ onion and ½ finely chopped garlic clove. Fry with the chipotle and season with salt and epazote.
Besides, toast the chilies and clean them. Cut the nopales and fry them with onion and garlic. Spice with salt and pepper. Fill the chiles with this mixture and set aside.
Grind the ayocotes so that it is thick. Fry this cream with a little avocado oil. Add the stuffed chiles to this cream and boil for a few minutes.