Best 3 Stuffed Ancho Chiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to discover the tantalizing flavors of stuffed ancho chiles! These plump and flavorful peppers, often called poblanos when dried, hold a treasure trove of culinary possibilities. Dive into a world of textures and spices as we explore the art of creating delectable stuffed ancho chiles, a dish that promises to satisfy your taste buds and transport you to the heart of Mexican cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED ANCHO CHILES



Stuffed Ancho Chiles image

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 7

6 ancho chiles (as flexible as possible)
1 medium white onion, in slices
1/2 cup orange juice
1 cup white vinegar
1/2 cooking oil, corn or safflower
1 pound piloncillo or dark brown sugar
Salt and freshly ground pepper to taste

Steps:

  • Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.
  • In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.
  • Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.
  • The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.

POTATO- AND CHORIZO-STUFFED ANCHO CHILES



Potato- and Chorizo-Stuffed Ancho Chiles image

Categories     Pepper     Potato     Tomato     Side     Bake     Sausage     Fall     Winter     Monterey Jack     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 7

8 large dried ancho chiles* (3 to 4 oz total)
1 (14- to 15-oz) can stewed tomatoes (with juice)
2 medium russet (baking) potatoes (1 lb total)
1/4 lb Spanish chorizo** (cured spiced pork sausage; not picante), casing discarded and sausage finely chopped (1 cup)
3/4 lb Monterey Jack cheese, cut into 1/3-inch cubes (2 1/3 cups)
Special Equipment
an electric coffee/spice grinder

Steps:

  • 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.
  • Put oven rack in middle position and preheat oven to 350°F.
  • 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.
  • 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).
  • 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.
  • 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. Drain in a colander and rinse under cold water to stop cooking.
  • 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). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.

TUNA- AND POTATO-STUFFED ANCHO CHILES



Tuna- and Potato-Stuffed Ancho Chiles image

Categories     Fish     Potato     Backyard BBQ     Tuna     Avocado     Hot Pepper     Summer     Grill     Grill/Barbecue     Healthy     Cinnamon     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

3 cups water
9 ounces piloncillo*
1 cup distilled white vinegar
1 2-inch piece canela** or cinnamon stick
1/4 teaspoon salt
6 large ancho chiles
1 pound red-skinned potatoes
1 pound 1-inch-thick ahi tuna steaks
1/2 cup olive oil
1/4 cup chopped white onion
3 tablespoons chopped fresh parsley
2 tablespoons whipping cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh cilantro
4 ounces mixed baby greens
1 large avocado, halved, pitted, peeled, cut into 12 slices

Steps:

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

Tips:

  • Choose high-quality ancho chiles. Look for plump, evenly colored chiles with no blemishes.
  • Soak the ancho chiles in hot water until they are soft and pliable. This will take about 30 minutes.
  • Remove the seeds and veins from the chiles. This will help to reduce the heat level of the chiles.
  • Stuff the ancho chiles with your desired filling. Common fillings include cheese, beans, rice, and meat.
  • Bake or fry the stuffed ancho chiles until they are golden brown and crispy.
  • Serve the stuffed ancho chiles with your favorite dipping sauce.

Conclusion:

Stuffed ancho chiles are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover ingredients. With a little creativity, you can create your own unique stuffed ancho chile recipe that your family and friends will love.

Related Topics