Baked Stuffed Ancho Chileswith Potatoes and Chorizo

Here’s a great excuse to have chorizo: this oaxacan inspired chorizo and potato dish. We stuff the chorizo and potato inside of ancho chiles. A perfect balance of flavors that pairs nicely with a modelo negra.

  • Serves
    6 PEOPLE
  • prep
    30 MIN
    35 MIN
  • Skill

Ingredients List

  • 6 good-size dried ancho chiles with stems intact (about 3.5 ounces)
  • 4 small red potatoes, cut into ½ inch dice
  • 8 ounces fresh Mexican-style pork chorizo sausage, removed from casing
  • ½ small onion, chopped
  • 1 jar (16 ounces) Roasted Tomato Salsa
  • ¼ cup Modelo Negra® beer
  • Mexican crema or sour cream, thinned with a little milk
  • Crumbled queso anejo or shredded romano cheese
  • Chopped fresh cilantro for garnish


  1. Heat an ungreased griddle or skillet over medium heat and toast the whole chiles, one at a time, pressing them flat with a spatula until aromatic, about 10 to 20 seconds per side. Remove to a bowl filled with hot water. Repeat to toast all chiles. Soak for 15 minutes. Drain well.
  2. To prepare the chiles for stuffing, use a small knife to make a slit in the side of each chile from stem to tip. Use your fingers to carefully dislodge the seeds and veins. Set chiles aside.
  3. For the filling, put potatoes into a microwave-safe bowl with 2 tablespoons water. Cover tightly and microwave on high (100 percent power) until fork-tender, about 4 minutes. Drain.
  4. Meanwhile, cook chorizo and onion in large nonstick skillet over medium heat until chorizo is cooked through, about 6 minutes. Drain off excess fat and stir in potatoes. Cook to crisp the potatoes, about 2 minutes. Season to taste with salt. Cool.
  5. Heat oven to 375 degrees. Carefully spoon about ⅓ cup of the chorizo mixture into the slit in each chile to stuff them. Use your hands to mold them into a plump shape. Put into a 13-by 9-inch baking dish.
  6. Heat the salsa and beer in a small saucepan until boiling. Spoon the mixture over the chiles to cover them with the sauce. Bake until chiles are warmed through, about 20 minutes. Drizzle with crema and then sprinkle with cheese. Garnish with cilantro and serve.