Chorizo-stuffed Ancho Chiles Recipe

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Chorizo-stuffed Ancho Chiles
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Ingredients
14
Count
Nutrition
836
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. The escabeche.
  2. -
  3. Place the carrot into a large (10- to 12-inch) skillet, drizzle on the olive oil, cover and set over medium heat.
  4. Stir from time to time as the carrot cooks until crisp-tender, about 5 minutes.
  5. Add the garlic, allspice, bay, vinegar, 3/4 cup water and piloncillo, bring to a simmer, stirring to dissolve the sugar, remove from the heat and add the onion and salt.
  6. Stir well and let cool.
  7. The flavors will improve if made a day ahead.
  8. The chiles.
  9. -
  10. Heat an ungreased griddle or heavy skillet over medium heat and toast the whole chiles one at a time, pressing them fiat for 10 to 20 seconds with a spatula until they become very aromatic, then flipping them and pressing down to lightly toast the other side.
  11. Slip them into escabeche, spooning the vegetables on top; let soak 30 minutes.
  12. Remove the chiles from the escabeche, leaving behind as much liquid as possible, and, using a small knife, make a slit in the side of each one from stem to point.
  13. Now, with your fingers, carefully scrape out all the seeds that are clinging to the seed pod and attached to the veins.
  14. Set the chiles aside, covered.
  15. Reserve the escabeche and vegetables.
  16. -
  17. The chorizo filling.
  18. -
  19. Boil the potatoes in salted water in a small saucepan, until tender, about 10 minutes; drain.
  20. Heat the oil in a large (10- to 12-inch), heavy skillet over medium-low, add the chorizo and cook, stirring to break up any clumps, until thoroughly done, about 10 minutes. Use a slotted spoon to scoop it out, leaving behind as much fat as possible.
  21. Pour off all but a thin coating of the fat and raise the temperature to medium.
  22. Add the potatoes and fry, stirring and scraping the pan regularly, until well browned (they'll soften and mash up a bit), about 15 minutes. Add the chorizo and heat through. Taste and season with salt if necessary.
  23. Finishing the dish.
  24. Just before serving, spoon about 1/3 cup of the warm potato-chorizo filling into each chile, press and mold them into a plump shape and set on individual serving plates.
  25. Spoon a portion of the escabeche and vegetables over each chile, garnish with cilantro and they're ready to serve.
  26. -
  27. ADVANCE PREPARATION
  28. -
  29. The escabeche and filling can be made and refrigerated several days in advance. Marinate chiles up to several hours ahead; stuff and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 835.99 Kcal (3500 kJ)
Calories from fat 502.1 Kcal
% Daily Value*
Total Fat 55.79g 86%
Cholesterol 25.24mg 8%
Sodium 1315.13mg 55%
Potassium 937.62mg 20%
Total Carbs 62.28g 21%
Sugars 20.04g 80%
Dietary Fiber 16.26g 65%
Protein 20.23g 40%
Vitamin C 37.1mg 62%
Vitamin A 1.1mg 37%
Iron 1.1mg 6%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 175.53 Kcal (735 kJ)
Calories from fat 105.42 Kcal
% Daily Value*
Total Fat 11.71g 86%
Cholesterol 5.3mg 8%
Sodium 276.13mg 55%
Potassium 196.86mg 20%
Total Carbs 13.08g 21%
Sugars 4.21g 80%
Dietary Fiber 3.41g 65%
Protein 4.25g 40%
Vitamin C 7.8mg 62%
Vitamin A 0.2mg 37%
Iron 0.2mg 6%
Calcium 21.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.6
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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