-
1
Bring 3 cups water and piloncillo to boil in medium saucepan.
-
2
Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute.
-
3
Remove from heat.
-
4
Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain.
-
5
Pat chiles dry; slit lengthwise and remove seeds.
-
6
Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes.
-
7
Drain.
-
8
Cool, peel, and cut potatoes into 1-inch cubes.
-
9
Prepare barbecue (medium-high heat).
-
10
Season tuna with salt.
-
11
Grill until light brown at edges but pink in center, about 3 minutes per side.
-
12
Cut tuna into 1-inch cubes.
-
13
Whisk together 1/4 cup oil and next 5 ingredients in large bowl.
-
14
Fold in potatoes and tuna.
-
15
Season with salt.
-
16
Fill chiles with tuna-potato mixture.
-
17
Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl.
-
18
Season with salt.
-
19
In large bowl, toss greens with 2 tablespoons vinaigrette to coat.
-
20
Divide salad among plates.
-
21
Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
-
22
*Mexican raw sugar shaped into hard cones.
-
23
Smaller chunks are sometimes labeled panocha.
-
24
If neither is available, substitute and equal weight of packed dark brown sugar.
-
25
**Mexican cinnamon sticks with a delicate, floral flavor.
