Anchos Rellenos Stuffed Chile Recipe
Make Anchos Rellenos, a Central Mexican stuffed chile variation with deep flavor, hearty filling and a delicious twist on chiles rellenos.
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Ingredients
- 3 cups water
- 1½ cups apple cider vinegar
- 5 oz. piloncillo, or 1/2 cup brown sugar (packed firm)
- 8 large cloves garlic, sliced
- 12 whole bay leaves
- 2 tsp. ground allspice
- salt to taste
- 2 tsp. black pepper, ground
- 1 cinnamon stick, (4 inches approximately)
- 1 large red onion, sliced thin
- 4 carrots, peeled and diced
- ½ cup extra virgin olive oil
- 6 whole ancho peppers with stems
- 1 link from (14 oz.) pkg. Supremo® Pork Chorizo from V&V SUPREMO®
- 1 (12 oz.) large russet potato, boiled and diced
- 1 cup onion, diced
- 1 (8.8 oz.) pkg. Queso Enchilado Cheese from V&V SUPREMO®, diced
- ½ Tbsp. dried oregano
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