Name: Potato- and Chorizo-Stuffed Ancho Chiles
Cook time: 50 min
Total time: 9 1/2 hr (includes soaking)
Yield: Makes 4 main-course or 8 first-course servings
Ingredients: 8 large dried ancho chiles* (3 to 4 oz total); 1 (14- to 15-oz) can stewed tomatoes (with juice); 2 medium russet (baking) potatoes (1 lb total); 1/4 lb Spanish chorizo** (cured spiced pork sausage; not picante), casing discarded and sausage finely chopped (1 cup); 3/4 lb Monterey Jack cheese, cut into 1/3-inch cubes (2 1/3 cups); an electric coffee/spice grinder

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Potato- and Chorizo-Stuffed Ancho ChilesRomulo Yanes

If you soak the dried chiles in the morning, they'll be ready by evening.

Cooks' notes:

• Chiles can be soaked up to 24 hours. • Dish can be assembled, but not baked, up to 1 day ahead. Keep stuffed chiles 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.

Recipe notes

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