Previous | Next
Potato and Chorizo Stuffed Ancho Chiles ***
Servings: 4-8
8 large dried ancho chiles[0]
1 14.5 oz can stewed tomatoes (with juice)
3/4 tsp salt, divided
2 medium russet potatoes (1 lb)
1/4 lb Spanish chorizo (the gritty red stuff not the firm pink stuff)
3/4 lb Monterey jack cheese, cut into 1 centimeter cubes
+ rinse chiles and soak chiles 8 hours in cold water, use a sieve or some other method to keeping them submerged. They will turn bright red.
+ place oven rack in center position
+ preheat oven to 350
+ peel and cut potatoes 1 centimeter cubes
+ boil in salted water till tender but not falling apart.
+ cook chorizo in a frying pan and let it cool
+ drain and rinse in cold water to stop cooking
+ split chiles down middle, drain and deseed without removing stem. Do not discard seeds.
+ Reserve 1 cup of soaking water.
+ spread seeds on baking pan
+ toast seeds in oven stirring occasionally till dry, 8-10 min
+ grind in spice grinder, use 1 tbsp of it and save the rest for the spice rack
+ puree tomatoes with juice from can as well as reserved soaking water, ground seeds and 1/2 tsp salt
+ stir into 3-quart saucepan and bring to boil.
+ reduce heat and thicken and reduced to about 2 cups
+ stir together potatoes, chorizo, cheese, 1/4 tsp salt in bowl
+ generously stuff each chile with cheese mix. They should be so stuffed that they won't be able to close
+ put in chiles in baking dish, pour sauce around, not in, the chiles.
+ cover with foil
+ bake for 35-45 min until sauce bubbles all over
= Chiles can be soaked up to 24 hours
= Dish can be assembled but not baked up to 1 day ahead, chilled and covered. Add 5 to 10 minutes to baking time
[0] If dried chiles are cracked then they are too dry to used
:F_P:#####################
Potato_and_Chorizo_Stuffed_Ancho_Chiles
Previous | Next