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Ancho Chiles Stuffed with Turkey Picadillo

Ingredients

Picadillo:

1 ½ pounds BUTTERBALL® Turkey, ground or finely chopped

GOYA® Abodo with Pepper, to taste

½ cup GOYA® Extra Virgin Olive Oil, to be used ¼ cup at time

1 cup white onion, finely chopped

2 tbsp GOYA® Minced Garlic or 2 tbsp. fresh minced garlic

2 lbs. tomatoes, peeled and finely chopped

1 packet Sazón GOYA® with Cilantro and Tomato

¼ tsp. dried thyme

2 bay leaves

½ cup raisins

½ cup pitted GOYA® Manzanilla Olives, roughly chopped

½ cup almonds, slivered

¼ cup finely chopped cilantro, firmly packed

¼ cup finely chopped Italian parsley, firmly packed

6 mint sprigs, stems removed and finely chopped

Chiles:

8 large GOYA® Ancho Chiles - the chiles should be intact, flexible and as large as possible

4 ozs. GOYA® Piloncillo, grated or ½ cup dark brown sugar

½ inch piece GOYA® Cinnamon Stick

2/3 cup GOYA® Red Wine Vinegar

½ tsp. GOYA® Adobo with Pepper

Sauce:

2 cups sour cream

½ cup with onion, finely diced

½ tsp. salt

¼ cup firmly packed cilantro, finely chopped

Directions

1. Pre-heat the oven to 350° F
2. Season meat with Adobo and set aside.
3. In a saucepan on medium, heat ¼ cup of Olive Oil. Add onion and cook until translucent. Add garlic, cook for 1 minute, add tomatoes, Sazón, thyme and bay leaves and simmer for 15 minutes. Add raisins and cook for 10 minutes. Set aside.
4. In skillet on medium high, heat remaining ¼ cup oil until smoking. Add chicken, stirring constantly for 4 minutes and excess liquid evaporates. Stir tomato sauce into chicken and simmer for 5 minutes. Take off heat and add olives and almonds. Let cool. Stir in cilantro, parsley and mint. Check seasoning.
* Note: The stuffing can be made in advance, adding the herbs when ready to stuff the chiles
5. Leaving stem on, make lengthwise slit in each chile and remove seeds and white veins. Put 4 cups of water in saucepan and add Pilocillo, Cinnamon, Vinegar and Adobo, Bring to oil and simmer for 5 minutes. Add chiles, cover, remove from heat, and soak for 8 minutes. Transfer chiles to absorbent paper to dry.
6. Stuff chiles with picadillo and place in baking dish. Cover and bake for 15 minutes, or until heated through.
7. While chiles are baking, in saucepan on medium-low, heat sour cream, onion and salt until warm but not boiling. Add cilantro and keep warm. When ready to serve, pour sauce over the chiles.
  Can be accompanied with rice
Serves 8
Origin: Mexico

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