Stuffed Ancho Chiles with Savory Beef and Cheese Filling

1.Preheat your oven to 350°F (175°C).

2.Rinse the ancho chiles under cold water to remove any dust. Carefully make a slit down one side of each chile and remove the seeds and membranes. Be gentle to keep the chiles intact.

3.In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

4.Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 7-10 minutes.

5.Stir in the ground cumin, ground oregano, ground cinnamon, ground black pepper, and salt. Cook for another 2 minutes to let the spices bloom.

6.Add the cooked rice, tomato sauce, and chopped cilantro to the beef mixture. Stir well to combine and let it cook for another 5 minutes. Remove from heat and let it cool slightly.

7.Carefully stuff each ancho chile with the beef and rice mixture, being careful not to overfill them. Place the stuffed chiles in a baking dish.

8.Pour 1/2 cup of water into the bottom of the baking dish to help steam the chiles as they bake.

9.Sprinkle the shredded cheese evenly over the top of the stuffed chiles.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

11.Remove the baking dish from the oven and let the chiles cool for a few minutes before serving.