Potato- and Chorizo-Stuffed Ancho Chiles

Name: Potato- and Chorizo-Stuffed Ancho Chiles
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 8 larges dried ancho chiles* (3 to 4 oz total); 397 grams stewed tomatoes (with juice); 237 milliliters 1/4 lb Spanish chorizo** (cured spiced pork sausage; not picante), casing discarded and sausage finely chopped; 340 grams Monterey Jack cheese, cut into 1/3-inch cubes (2 1/3 cups); 2 mediums russet (baking) potatoes (1 lb total)

Potato- and Chorizo-Stuffed Ancho Chiles is a gluten free and fodmap friendly main course. This recipe serves 4. One portion of this dish contains approximately 46g of protein, 52g of fat, and a total of 917 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of russet potatoes, canned tomatoes, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

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.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sieve

Bowl

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Baking Pan

Kitchen Scissors

Sieve

Bowl

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).

Ingredients you will need

Sauce

Chili Pepper

Seeds

Toast

Equipment you will use

Baking Pan

Sieve

Oven

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.

Ingredients you will need

Chili Powder

Tomato

Juice

Sauce

Seeds

Water

Salt

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain in a colander and rinse under cold water to stop cooking.

Ingredients you will need

Water

Equipment you will use

Colander

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).

Ingredients you will need

Potato

Stuffing