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Sunday Dinner: Tuna- and Potato-Stuffed Ancho Chiles

Have a lazy Sunday to spare? Then invite some close friends over and celebrate Cinco de Mayo early with an authentic recipe for Chiles Anchos Rellenos de Atún con Papas.

Translation: it's a delicious dish consisting of smoky, dried poblano chiles, softened in sweet brown sugar and stuffed with tuna, red-skinned potatoes, and a mixture of lime juice, cream, and cilantro. To make this crave-worthy Latin course,


Tuna- and Potato-Stuffed Ancho Chiles

Tuna- and Potato-Stuffed Ancho Chiles

Bon Appetit Recipe For Tuna and Potato Stuffed Ancho Chiles


  1. 3 cups water
  2. 9 ounces piloncillo*
  3. 1 cup distilled white vinegar
  4. 1 cinnamon stick
  5. 1/4 teaspoon salt
  6. 6 large ancho chiles
  7. 1 pound red-skinned potatoes
  8. 1 pound 1-inch-thick ahi tuna steaks
  9. 1/2 cup olive oil
  10. 1/4 cup chopped white onion
  11. 3 tablespoons chopped fresh parsley
  12. 2 tablespoons whipping cream
  13. 2 tablespoons mayonnaise
  14. 1 tablespoon fresh lime juice
  15. 2 tablespoons apple cider vinegar
  16. 1 tablespoon chopped fresh cilantro
  17. 4 ounces mixed baby greens
  18. 1 large avocado, halved, pitted, peeled, cut into 12 slices


  1. 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; slit lengthwise and remove seeds.
  2. Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
  3. Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
  4. Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

Serves 6.

*Note: Piloncillo is Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.

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