Chiles capones served on a creamy tomato salsa and drizzled with cream. I have never had anything quite like them before, and they were my favourite dish of this Mexican cooking class featuring the cuisine of the central region of Mexico.

Pasilla chiles are deveined, deseeded and slit, then soaked overnight in white vinegar.The chiles are laid out on paper towel to drain off excess vinegar.In the meantime the filling is prepared.  The papery husks are removed from the tomatillos and then the tomatillos are chopped.The chopped tomatillos are ‘sweated’ with onion and garlic.When the salsa appeared ‘cooked’, we added ‘queso asadero’ and minced cilantro.Fill the chiles with the cheese and tomatillo mixture.Then we prepared a creamy tomato salsa…
¡Qué rico!