TUNA- AND POTATO-STUFFED ANCHO CHILES
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
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.
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Sameer Sahab
[email protected]I'm not sure how this recipe got so many good reviews. It was one of the worst dishes I've ever eaten.
Aashish Belbase
[email protected]This recipe is a waste of time. The filling was bland and the ancho chiles were tough.
Minerva Reyes
[email protected]I'm not sure what I did wrong, but my filling turned out dry. I think I might have overcooked the potatoes.
tarek asaad
[email protected]I had some trouble finding ancho chiles, but I eventually found them at a local Mexican grocery store. The dish was worth the effort.
Joshua Ogendi
[email protected]This recipe was a bit too spicy for me, but I still liked it. I think I'll try it again with a milder chile.
Thomas Burk
[email protected]I'm not a big fan of ancho chiles, but I still enjoyed this dish. The tuna and potato filling was delicious.
Sameer Raza
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a hit.
Anowar Hossaen
[email protected]Yum!
Exotic Relaxed
[email protected]This recipe is a keeper. It's easy to make and the results are delicious. I will definitely be making it again.
Muskaan Muskaan khan
[email protected]I love the way the ancho chiles add a smoky flavor to this dish. It's a great way to change up your usual tuna salad.
Md Obak
[email protected]This is a delicious and easy recipe. I made it for my friends and they all raved about it. I will definitely be making it again.
Mahim Hossin
[email protected]I made this dish for my family and they loved it. The ancho chiles were a bit spicy for my kids, but they still ate them all up.
Alisia Coroviac
[email protected]This dish is a great way to use up leftover tuna. It's also a good way to get your kids to eat their vegetables.
Syedajmal Hussainshah
[email protected]I love the combination of flavors in this dish. The tuna and potato are a classic pairing, and the ancho chiles add a nice smoky kick.
Josie Ravenwolf
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Hassan Mazin
[email protected]I've made this dish several times and it's always a crowd-pleaser. The ancho chiles give it a unique flavor that everyone loves.
Calli Lawson
[email protected]These stuffed ancho chiles were a hit at my dinner party. The combination of tuna, potato, and cheese was delicious, and the ancho chiles added a nice smoky flavor. I will definitely be making this dish again.