Tuna- and Potato-Stuffed Ancho Chiles

Tuna- and Potato-Stuffed Ancho Chiles
Photo by Pornchai Mittongtare

Ingredients

  • 1 tablespoon fresh cilantro
  • 4 ounces mixed baby greens
  • 2 tablespoons mayonnaise
  • 1 pound 1-inch-thickahi tuna steaks
  • 9 ounces piloncillo
  • 3 cups water
  • 1 large avocado
  • + 11 more ingredients
    • 1 cup distilled white vinegar
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons whipping cream
    • 3 tablespoons parsley
    • ¼ teaspoon salt
    • ¼ cup white onion
    • ½ cup olive oil
    • 1 tablespoon fresh lime juice
    • 1 2-inch piece canela or cinnamon stick
    • 6 large ancho chiles
    • 1 pound red-skinned potatoes

Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; s...

View full recipe at Epicurious

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