Prep 3 hrs
Cook 25 mins
Ancho chiles are the aged, dried poblano chiles, turned brownish-red. They are on the mild side of the piquant scale. I got this recipe from a Mexican cooking magazine.
- 12 medium ancho chilies
- 3 tablespoons vinegar
- 1⁄2 onion, in thin strands
- 4 medium potatoes, cooked and diced
- 1 lb grated manchego cheese
- salt and pepper
- cooking oil, for sauteeing
- Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.
- Drain and reserve 2 cups of this soaking liquid.
- Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.
- Combine the reserved soaking liquid with the vinegar, salt and pepper and soak the chiles again in this new mixture at least for 2 more hours.
- Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.
- Let cool for a while and mix in the cheese.
- Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.
- Bake at 400°F for 25 minutes or until cheese has melted.