ANCHO CHILES RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
• Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.

Steps:

• Place a medium saucepot over medium-high heat with the beef stock and ancho chilies
• Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened
• Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth
• Reserve
• While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the sirloin and cook until golden brown, 6-7 minutes
• Add the onion, garlic, raisins and spices to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes
• Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute
• Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble
• While that's working, in a food processor combine the cilantro, avocado, sour cream, lime zest and juice and a splash of water (a couple of tablespoons)
• Season the mixture with salt and pepper, and puree until smooth
• Preheat a broiler or turn a gas burner on high heat and roast the poblano pepper until it is soft and its skin is charred
• Place the roasted pepper in a bowl, cover tightly with plastic wrap, let cool and chop
• Place a large skillet over medium heat
• Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister
• Scatter 1/2 cup pepper jack cheese on top and cook until cheese is melted
• Top with the chopped poblano pepper and a second tortilla
• Flip quesadilla and cook for another minute, slice into quarters
• Add the avocado mixture to the pot of chili, stirring to incorporate
• Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside