POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
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.
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Binta Chowdhury
[email protected]These were easy to make and turned out great. I'll definitely be making them again.
CATTY'S PIZZA STUDIOS
[email protected]These were delicious! I served them with rice and beans and it was a perfect meal.
Mustafa mallah
[email protected]I'm not a big fan of spicy food, but these were surprisingly mild. I really enjoyed them.
Mashiur Rahman
[email protected]These were a bit bland. I think I'll add some more spices next time.
The Sustars
[email protected]These were easy to make and turned out great. I'll definitely be making them again.
Headlsayer _70
[email protected]These were delicious! I served them with rice and beans and it was a perfect meal.
Alena manrique
[email protected]I'm not a big fan of spicy food, but these were surprisingly mild. I really enjoyed them.
John Portelli
[email protected]These were a bit bland. I think I'll add some more spices next time.
Miracle Capelle
[email protected]These were easy to make and turned out great. I'll definitely be making them again.
Adil Jawad
[email protected]These were delicious! I served them with rice and beans and it was a perfect meal.
Pawan Bikram Shah
[email protected]I'm not a big fan of spicy food, but these were surprisingly mild. The potatoes and chorizo were a great combination.
Tanaja King irving
[email protected]These were a bit bland for my taste. I think I'll add some more spices next time.
Nerys Romero
[email protected]These were easy to make and turned out great. I used ground beef instead of chorizo and they were still delicious.
Dilkesh Pun
[email protected]I've made these several times and they're always a hit. The chorizo gives them a great flavor and the potatoes make them filling.
Colleen Comito
[email protected]These were delicious! I made them for a party and everyone loved them. The filling was flavorful and the chiles were the perfect vessel.