Ancho Chiles Stuffed With Beans


3 cups water 1/4 cup plus 1 teaspoon mild white or cider vinegar 1 bay leaf 1 sprig fresh thyme 1 sprig fresh marjoram 6 ancho chiles, slit lenthwise with stems intact, seeded, and deveined 1 1/2 cups Frijoles Refritos 1/4 cup oil 1 onion, halved and sliced 1/2 teaspoon oregano, or to taste 1/2 cup queso fresco, queso anejo, or feta cheese, crumbled


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