1 C. boiling water
Place the ancho chilies in a pie pan, or wide shallow bowl, and pour the boiling water over them. Cover the pan with the chilies with a plate, allowing them to steam and hydrate in the water for 10 minutes.
Meanwhile, heat the olive oil in a medium saucepan over a medium high flame. Once the oil is hot, sauté the minced onion and cilantro leaves, for about 3 minutes until the onions are translucent. Remove the chilies from the warm water and place them on a cutting board (save the soaking water). Remove and discard the stems and seeds from the chilies. Slice the chilies into thing strips. Add the sliced chilies, coriander, and tomato paste to the saucepan, and continue to sauté for 3 more minutes, to lightly brown the chilies. Add the beans, and the chili soaking water to the pan, and stir together, so that the tomato paste thickens the soaking water into a sauce. Salt to taste.
Making and Filling the Skins
Preheat oven to 350 degrees.
Cilantro lime tofu sour cream
1/2 lb. firm tofu, crumbled
Place the tofu, oil, lime juice and zest, vinegar and salt into a blender, and blend on high for 60 seconds until completely smooth. Stop the blender and add the cilantro. Pulse a few times to evenly incorporate. Chill for 1 hour before serving (ideally), or use immediately.
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