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1
Rinse chiles.
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2
Cover with cold water in a bowl.
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3
Weigth them down with a sieve (to keep chiles submerged) until completely rehydrated--about 8 hours.
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4
Do not drain.
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5
Reserve 1 C of water from the soaked chiles.
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6
Preheat oven to 350F.
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7
Remove one chile at a time from the water.
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8
Working over the bowl, slice the chile on one side with scissors.
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9
Let seeds drain into sieve(do not discard seeds).
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10
Carefully cut out the seedpod.
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11
Discard pod.
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12
Repeat with all remaining shiles.
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13
Place seed chilis, cut side up in a baking dish (13 x9).
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14
Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.
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15
Cool seeds and then grind in a grinder (you should end up with about 1 T).
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16
Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.
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17
Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes
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18
Peel potatoes and cube them.
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19
Cook in water until tender but not falling apart.
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20
Drain in cold water.
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21
Stir together potatoes, chorizo, cheese and salt.
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22
Fill each chili with about 1/2 C mixture.
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23
Pour sauce aroung chiles (not over)
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24
Cover with foil and bake 35-45 minutes until bubbly all over.
