Potato and Chorizo Stuffed Ancho Chiles |
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Prep Time: 480 Minutes Cook Time: 45 Minutes |
Ready In: 525 Minutes Servings: 8 |
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Originally from Gourmet and tweaked by me. If you can't find chorizo, Chorizo is a delicious way to make your own. Prep time is soaking time for the chiles. Ingredients:
8 large dried ancho chiles |
1 (14 ounce) can stewed tomatoes with juice |
2 medium russet potatoes |
1/4 lb chorizo sausage |
3/4 lb monterey jack cheese, cubed |
1 1/4 teaspoons salt |
Directions:
1. Rinse chiles. Cover with cold water in a bowl. Weigth them down with a sieve (to keep chiles submerged) until completely rehydrated-about 8 hours. Do not drain. Reserve 1 C of water from the soaked chiles.
2. Preheat oven to 350°F.
3. Remove one chile at a time from the water. Working over the bowl, slice the chile on one side with scissors. Let seeds drain into sieve(do not discard seeds). Carefully cut out the seedpod. Discard pod. Repeat with all remaining shiles.
4. Place seed chilis, cut side up in a baking dish (13 x9).
5. Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.
6. Cool seeds and then grind in a grinder (you should end up with about 1 T).
7. Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.
8. Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes
9. Peel potatoes and cube them. Cook in water until tender but not falling apart. Drain in cold water.
10. Stir together potatoes, chorizo, cheese and salt.
11. Fill each chili with about 1/2 C mixture.
12. Pour sauce aroung chiles (not over)
13. Cover with foil and bake 35-45 minutes until bubbly all over.
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