Potato and Chorizo Stuffed Ancho Chiles

1. 1

   Rinse chiles.

2. 2

   Cover with cold water in a bowl.

3. 3

   Weigth them down with a sieve (to keep chiles submerged) until completely rehydrated--about 8 hours.

4. 4

   Do not drain.

5. 5

   Reserve 1 C of water from the soaked chiles.

6. 6

   Preheat oven to 350F.

7. 7

   Remove one chile at a time from the water.

8. 8

   Working over the bowl, slice the chile on one side with scissors.

9. 9

   Let seeds drain into sieve(do not discard seeds).

10. 10

    Carefully cut out the seedpod.

11. 11

    Discard pod.

12. 12

    Repeat with all remaining shiles.

13. 13

    Place seed chilis, cut side up in a baking dish (13 x9).

14. 14

    Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.

15. 15

    Cool seeds and then grind in a grinder (you should end up with about 1 T).

16. 16

    Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.

17. 17

    Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes

18. 18

    Peel potatoes and cube them.

19. 19

    Cook in water until tender but not falling apart.

20. 20

    Drain in cold water.

21. 21

    Stir together potatoes, chorizo, cheese and salt.

22. 22

    Fill each chili with about 1/2 C mixture.

23. 23

    Pour sauce aroung chiles (not over)

24. 24

    Cover with foil and bake 35-45 minutes until bubbly all over.

* Per serving · 4 servings · Values may vary.