Text 31287, 84 rader
Skriven 2015-09-26 04:20:00 av DAVE DRUM (1:123/140)
Ärende: Five 221
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato & Chorizo-Stuffed Ancho Chilies
 Categories: Five, Chilies, Potatoes, Pork
      Yield: 4 servings
 
      8 lg Dried ancho chilies *
     15 oz Can stewed tomatoes;
           - w/juice
      2 md Russet (baking) potatoes
    1/4 lb Spanish chorizo; casing
           - discarded, fine chopped **
    3/4 lb Monterey Jack cheese; in
           - 1/3" cubes
 
  Special equipment: an electric coffee/spice grinder
  
  Rinse chilies, 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 chilies.
  
  Put oven rack in middle position and preheat oven to
  350øF/175øC.
  
  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 chilies, arranging seeded
  chilies, 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 chilies generously with stuffing
  (about 1/2 cup each; slit will not close over it). Pour
  sauce around (not over) chilies, then cover dish with foil
  and bake until sauce is bubbling all over, 35 to 45
  minutes.
  
  Cooks' notes: chilies can be soaked up to 24 hours.
  
  Dish can be assembled, but not baked, up to 1 day ahead.
  Keep stuffed chilies in sauce chilled, covered. Add 5 to 10
  minutes to baking time.
  
  * Available at Kitchen/Market (888-468-4433).
  
  ** Available at Latino markets, many supermarkets, and
  tienda.com.
  
  Gourmet | October 2005
  
  Yield: Makes 4 main-course or 8 first-course servings
  
  MM Format by Dave Drum - 15 December 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It was such a lovely day I thought it a pity to get up. W. Somerset Maugham
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