Chorizo-Stuffed Ancho Chiles Recipe

How to make it

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• The escabeche.
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• Place the carrot into a large (10- to 12-inch) skillet, drizzle on the olive oil, cover and set over medium heat.
• Stir from time to time as the carrot cooks until crisp-tender, about 5 minutes.
• Add the garlic, allspice, bay, vinegar, 3/4 cup water and piloncillo, bring to a simmer, stirring to dissolve the sugar, remove from the heat and add the onion and salt.
• Stir well and let cool.
• The flavors will improve if made a day ahead.
• The chiles.
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• Heat an ungreased griddle or heavy skillet over medium heat and toast the whole chiles one at a time, pressing them fiat for 10 to 20 seconds with a spatula until they become very aromatic, then flipping them and pressing down to lightly toast the other side.
• Slip them into escabeche, spooning the vegetables on top; let soak 30 minutes.
• Remove the chiles from the escabeche, leaving behind as much liquid as possible, and, using a small knife, make a slit in the side of each one from stem to point.
• Now, with your fingers, carefully scrape out all the seeds that are clinging to the seed pod and attached to the veins.
• Set the chiles aside, covered.
• Reserve the escabeche and vegetables.
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• The chorizo filling.
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• Boil the potatoes in salted water in a small saucepan, until tender, about 10 minutes; drain.
• Heat the oil in a large (10- to 12-inch), heavy skillet over medium-low, add the chorizo and cook, stirring to break up any clumps, until thoroughly done, about 10 minutes. Use a slotted spoon to scoop it out, leaving behind as much fat as possible.
• Pour off all but a thin coating of the fat and raise the temperature to medium.
• Add the potatoes and fry, stirring and scraping the pan regularly, until well browned (they'll soften and mash up a bit), about 15 minutes. Add the chorizo and heat through. Taste and season with salt if necessary.
• Finishing the dish.
• Just before serving, spoon about 1/3 cup of the warm potato-chorizo filling into each chile, press and mold them into a plump shape and set on individual serving plates.
• Spoon a portion of the escabeche and vegetables over each chile, garnish with cilantro and they're ready to serve.
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• ADVANCE PREPARATION
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• The escabeche and filling can be made and refrigerated several days in advance. Marinate chiles up to several hours ahead; stuff and serve.