January 31, 2013

Ancho Chiles Rellenos on Chipotle Tomato Sauce

Recipe courtesy of Santa Fe School of Cooking

Makes 6 servings

6 dried Ancho chilies

1 ½  c. fresh orange juice

½ c. cider vinegar

3 or 4 small cones piloncillo, to taste

4 large garlic cloves, split lengthwise

2 bay leaves

2 t. dried Mexican oregano

3 sprigs fresh thyme

Pinch of sea salt

½ lb. chorizo

2 c. refried beans

Salt and pepper to taste

½  lb. Monterey jack cheese or other good melting cheese cut into 2x ½ x ½  inch strips

Chipotle Tomato Sauce (recipe follows)

1 ripe avocado, pitted, peeled and cut into 12 slices

Leaving the stem intact carefully slit the body of each chile and remove the seeds and veins. Set aside. Combine the orange juice, vinegar, piloncillo, garlic, bay leaves, oregano, thyme and salt in a medium sauce pan. Bring to a simmer over medium heat and continue to cook until the piloncillo has disolved, about 15 minutes. Remove the pan from the heat and add the chiles, pressing them down so they are submerged. Cover the saucepan. Soak the chiles until they have reconstituted and feel fleshy, about 20 minutes.

Fry the chorizo on medium heat until the fat is rendered and the chorizo is cooked through. Stir in the beans and mix well. Season to taste with salt and pepper. Set aside.

Preheat the oven to 350 degrees. Remove the chiles from the soaking liquid and transfer to paper towels to drain. Strain the soaking liquid and reserve for later use. Carefully stuff the chiles with the bean mixture and a strip of cheese. You should be able to just close the chile when it is filled. At this point you may refrigerate the chiles for later use or place them on a baking sheet and heat through, about 15 minutes.

To serve, place 1/3 c. of the Chipotle Tomato Sauce on a large plate. Garnish with drizzles of sour cream, and slices of avocado.

Chipotle Tomato Sauce:

2 T. extra-virgin olive oil

1 small white onion, finely chopped

2 garlic cloves, minced

2 t. dried Mexican oregano

1- 28 oz. can whole tomatoes with juice, pureed

1- 15 oz. can diced tomatoes with juice

3 or 4 chilies from a can of Chipotles en Adobo, finely chopped or chipotle seasoning to taste

Pinch of sugar

Kosher salt to taste

Warm the olive oil in a medium saucepan over medium-high. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and oregano, and sauté for 1 minute. Add the tomatoes with their juices and the chipotles. Season with sugar and salt to taste. Simmer, uncovered, until slightly thickened, about 25 to 30 minutes. Set aside.

January 31, 2013

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