Potato and Chorizo Stuffed Ancho Chiles
- 8 large dried ancho chiles
- 1 (14 ounce) canstewed tomatoes with juice
- 2 medium russet potatoes
- 14 lb chorizo sausage
- 34 lb monterey jack cheese, cubed
- 1 14 teaspoons salt
- Rinse chiles.
- Cover with cold water in a bowl.
- Weigth them down with a sieve (to keep chiles submerged) until completely rehydrated--about 8 hours.
- Do not drain.
- Reserve 1 C of water from the soaked chiles.
- Preheat oven to 350F.
- Remove one chile at a time from the water.
- Working over the bowl, slice the chile on one side with scissors.
- Let seeds drain into sieve(do not discard seeds).
- Carefully cut out the seedpod.
- Discard pod.
- Repeat with all remaining shiles.
- Place seed chilis, cut side up in a baking dish (13 x9).
- Place chile seeds on a shallow cookie sheet and toast in the oven about 8-10 minutes until dry and fragrant.
- Cool seeds and then grind in a grinder (you should end up with about 1 T).
- Puree tomatoes including their juice with the reserved chile water, chile seeds and 1/2 t salt until smooth.
- Transfer to a saucepan and boil, stirring occasionally until the sauce is thickened, about 5-7 minutes
- Peel potatoes and cube them.
- Cook in water until tender but not falling apart.
- Drain in cold water.
- Stir together potatoes, chorizo, cheese and salt.
- Fill each chili with about 1/2 C mixture.
- Pour sauce aroung chiles (not over)
- Cover with foil and bake 35-45 minutes until bubbly all over.
chiles, tomatoes, potatoes, chorizo sausage, cheese, salt
Taken from www.food.com/recipe/potato-and-chorizo-stuffed-ancho-chiles-403243 (may not work)