Stock up on the essentials for this dish.

Serves 6

6 dried Ancho chiles

1 1/2 cups fresh orange juice

1/2 cup cider vinegar

3 or 4 small cones piloncillo, to taste

4 large garlic cloves, split lengthwise

2 bay leaves

2 teaspoons dried Mexican oregano

3 sprigs fresh thyme

Pinch of sea salt

1/2 pound chorizo

2 cups refried beans

Salt and pepper to taste

1/2 pound Monterey Jack cheese or other good melting cheese, cut into 2 x ½ x ½ strips

Chipotle Tomato Sauce (recipe on page 7)

Saffron Rice (recipe follows)

3/4 cup crème fraiche

1 ripe avocado, pitted, peeled and cut into 12 slices

Nasturtium petals (optional)

Leaving the stem intact, carefully slit the body of each chile and remove the seeds and veins.  Set aside.

Combine the orange juice, vinegar, piloncillo, garlic, bay leaves, oregano, thyme, and salt in a medium saucepan.  Bring to a simmer over medium heat and continue to cook until the piloncillo has dissolved, about 15 minutes.  Remove the pan from the heat and add the chiles, pressing them so they are submerged.  Cover the saucepan.  Soak the chiles until they have reconstituted and feel fleshy, about 20 minutes.

Fry the chorizo on medium heat until the fat is rendered and the chorizo is cooked through.  Stir in the beans and mix well.  Season to taste with salt and pepper.  Set aside.

Preheat the oven to 350 degrees.  Remove the chiles from the soaking liquid and transfer to paper towels to drain.  Strain the soaking liquid and reserve for later use.

Carefully stuff the chiles with the bean mixture and a strip of cheese.  You should be able to just close the chile when it is filled.  At this point you may refrigerate the chiles for later use, or place them on a baking sheet and heat through, about 15 minutes.