Anchos Rellenos

Ingredients

Directions

1. 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. 2

   Remove from heat. Let cool and strain into a glass bowl. Discard solids.

3. 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. 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. 5

   Remove peppers from skillet. Make a slit across length of each pepper and remove seeds. Leave stems intact.

6. 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. 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. 8

   Add potatoes, and cook for 3-4 minutes.

9. 9

   Add cheese and mix well.

10. 10

    Stuff each ancho with the potato and chorizo mixture.

11. 11

    Arrange peppers on platter and top with escabeche.