Potato And Chorizo Stuffed Ancho Chiles Food

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHORIZO-GREEN CHILE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
• Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

POTATO- AND CHORIZO-STUFFED ANCHO CHILES

Steps:

• Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
• Put oven rack in middle position and preheat oven to 350°F.
• Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
• Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
• Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
• Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
• Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.

CHORIZO STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

STUFFED ANCHO CHILES

Steps:

• Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.
• In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.
• Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.
• The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.

POTATO AND CHORIZO STUFFED ANCHO CHILES

Steps:

• 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.
• Preheat oven to 350°F.
• 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.
• Place seed chilis, cut side up in a baking dish (13 x9).
• Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.
• Cool seeds and then grind in a grinder (you should end up with about 1 T).
• Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.
• Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes
• Peel potatoes and cube them. Cook in water until tender but not falling apart. Drain in cold water.
• Stir together potatoes, chorizo, cheese and salt.
• Fill each chili with about 1/2 C mixture.
• Pour sauce aroung chiles (not over)
• Cover with foil and bake 35-45 minutes until bubbly all over.

STUFFED ANCHO CHILES

Steps:

• Mix all ingredients except ancho peppers.
• Make small lengthwise cut in side of each ancho pepper; remove and discard seeds.
• Fill peppers with egg mixture, adding about 1/2 cup to each.

POTATO STUFFED ANCHO CHILES

Steps:

• Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.
• Drain and reserve 2 cups of this soaking liquid.
• Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.
• Combine the reserved soaking liquid with the vinegar, salt and pepper and soak the chiles again in this new mixture at least for 2 more hours.
• Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.
• Let cool for a while and mix in the cheese.
• Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.
• Bake at 400°F for 25 minutes or until cheese has melted.

TUNA- AND POTATO-STUFFED ANCHO CHILES

Steps:

• Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
• Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
• Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
• Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
• *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
• **Mexican cinnamon sticks with a delicate, floral flavor.