This dish
is all about chiles—from mild to hot, green to red, large to small, fresh to
dried. If you love chiles like I do, there’s no such thing as too many.
|
Dried and Fresh Chiles |
California
chiles are dried anaheims, so they’re very mild. But like most dried chiles,
they add a deliciously rich, earthy, smoky flavor to sauces, regardless of the
heat level. I can’t go without a little spice, however, so I included two jalapenos
in the sauce—one red, one green. Of course, you can use whatever colors you
like, or use only one jalapeno for less heat.
Charring
the poblanos deepens their smoky flavor, and it’s easy to do, especially if you
have a gas range. If you use electric, broil the chiles until the skin
blisters, turning several times to blacken all sides. Then proceed with the
recipe.
Tip: Be sure to chop the reconstituted
dried chiles very, very finely once they’re cool enough to handle. This helps
ensure that the processor will take care of the rest—and that you’re not left with
larger pieces of chile in the sauce.
Serves 4
Ingredients
For the
Sauce
- 6 dried California
chiles
- 1 tbsp
olive oil
- 2 garlic
cloves, chopped
- 1 red
jalapeno chile, seeded and chopped
- 1 green jalapeno
chile, seeded and chopped
- 1/2 small
onion, chopped
- 1 cup
vegetable broth
- 2 tbsp
tomato paste
- 1 tsp dried
oregano
- 1/2 tsp
ground cumin
- sea salt
|
Chopped Ingredients |
For the
Stuffed Poblanos
- 4 poblano
chiles
- 2 tbsp
olive oil, divided
- 1 lb
Mexican chorizo
- 2 garlic
cloves, finely chopped
- 1 small
onion, finely chopped
- 1/2 tsp
dried oregano
- 1/2 tsp
ground cumin
- sea salt
- 4 oz shredded
Mexican cheese blend, divided
- cooked
white rice, for serving
|
Mexican Chorizo |
Preparation
For the
Sauce
- Remove the
stems and tear each dried chile into 2 or 3 pieces. (Shake out any loose seeds, if
desired.) Place them in a saucepan and add 2 cups of water. Bring to a boil,
reduce the heat to medium-low, and simmer 10 minutes. Remove from the heat and
let stand 5 minutes.
- Drain the
chiles in a sieve over a bowl, reserving 1/2 cup cooking liquid. When the
chiles are cool enough to handle, transfer them to a cutting board and chop
very finely.
|
Dried Chiles Beginning to Simmer |
|
Softened Chiles |
|
Finely Chopped California Chiles |
- Re-heat the
saucepan over medium-low heat and add the olive oil. Add the garlic, jalapeno
chiles, and onion and sauté 4 minutes.
- Add the
broth, reserved 1/2 cup cooking liquid, tomato paste, oregano, and cumin and
season with salt. Increase the heat and bring to a simmer, then reduce the heat
and cook 6-7 minutes, stirring frequently. Remove from the heat and let cool 10
minutes.
- Place the
chopped California chiles in a food processor and add the cooled broth mixture.
Process until well blended and the sauce is slightly thickened with a creamy
texture. Transfer to a bowl if not using right away. Re-warm gently before
using.
|
Garlic Mixture Beginning to Cook |
|
Ready to Process |
|
Dried-Chile Sauce |
For the
Stuffed Poblanos
- If you have
a gas range, char the poblanos over a direct flame until blackened and
blistered all over. Transfer to a paper bag, close tightly, and steam 15
minutes. (Alternatively, char the chiles under a broiler and proceed with the
recipe.)
- Remove the
poblanos from the bag and use a small paring knife to gently scrape away the
blistered skin. (Not every bit will come off, and that’s okay.)
- Carefully
run the knife around the stem end of the chiles and pull off the tops and attached seed
clusters. Wipe out any additional seeds from the cavity, if
desired.
|
Poblanos Beginning to Char |
|
Charred Poblanos |
|
Steamed Poblanos |
|
Scraped Poblanos |
|
Run a knife around the seed cluster |
|
Ready to Stuff |
- Heat a
large, heavy skillet over medium heat and add 1 tablespoon of olive oil. Add
the chorizo and next 4 ingredients (through cumin) and season with salt.
- Cook,
breaking up the chorizo into small pieces, until the sausage is cooked through
and the vegetables are tender, about 10 minutes. Remove from the heat and cool
10 minutes. Stir in half the shredded cheese until well combined and slightly
melted.
|
Chorizo Mixture Beginning to Cook |
|
Cooked Chorizo Mixture |
|
Cheese Added |
|
Cheese Stirred In |
- Lay the
pobanos on a work surface. Divide the chorizo mixture and stuff into the poblanos.
(Tip: Divide the mixture in the
skillet into 4 equal parts, then stuff the chiles.)
- Wipe out
the skillet and reheat over medium-high heat. Add the remaining 1 tablespoon of
oil, swirling to coat.
- Place the stuffed poblanos in the skillet and sear 3
minutes on 1 side. Turn and sear 2 minutes on the other side. (Don’t worry if
some off the stuffing comes out. Press a little back in with a spatula and serve
the rest loose on the plate.)
|
Divide the filling into 4 parts |
|
Stuffed Poblanos |
|
Beginning to Sear |
|
After Turning |
Divide the rice on 4 plates. Top each with a
stuffed poblano and spoon the chile sauce generously overtop. Sprinkle each
with the remaining cheese and serve, passing any remaining sauce at the table.
|
Chorizo-Stuffed Poblanos with Dried-Chile Sauce |
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