Anchos Rellenos

11 Steps to complete

• 1
  For escabeche: Place a medium saucepan over medium heat. Combine water, apple cider vinegar, piloncillo or brown sugar, garlic, bay leaves, allspice, black pepper, cinnamon and bring to boil. Add ½ Tbsp. of salt. Reduce heat to low and simmer 15 minutes.
• 2
  Remove from heat. Let cool and strain into a glass bowl. Discard solids.
• 3
  Preheat a medium pan over medium heat for one minute. Add olive oil, heat for 1 more minute. Add onions, carrots and sauté for 3 minutes. Add salt (about ¼ tsp) or to taste. Remove from heat and add to escabeche mixture.
• 4
  Prepping Chiles Anchos: Place a griddle or dry skillet over medium heat. Place anchos on skillet and toast for about 30 seconds on each side, pressing down with a metal spatula.
• 5
  Remove peppers from skillet. Make a slit across length of each pepper and remove seeds. Leave stems intact.
• 6
  Place the anchos in the escabeche mixture. Place a plate over anchos to hold them down. Marinate in the refrigerator for ½ hour or until soft.
• 7
  For filling: In large skillet over medium heat, cook the chorizo for 7 minutes. Add onions and oregano, cook for 2-3 minutes.
• 8
  Add potatoes, and cook for 3-4 minutes.
• 9
  Add cheese and mix well.
• 10
  Stuff each ancho with the potato and chorizo mixture.
• 11
  Arrange peppers on platter and top with escabeche.