Potato Stuffed Ancho Chiles

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.

• Ready In: 3 hrs 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.
2. Drain and reserve 2 cups of this soaking liquid.
3. Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.
4. 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.
5. Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.
6. Let cool for a while and mix in the cheese.
7. Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.
8. Bake at 400°F for 25 minutes or until cheese has melted.