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Dried ancho chiles rehydrated and stuffed with seasoned ground beef picadillo. This protein-rich family dish balances the sweet smokiness of anchos with savory, spiced filling.
Carefully remove the stems and seeds from the dried ancho chiles, taking care to keep the peppers intact for stuffing.
Place the cleaned chiles in a large bowl, cover with boiling water, and let soak for 25 minutes until softened; drain well and pat dry.
While chiles soak, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes, then stir in minced garlic and cook until fragrant, about 1 minute.
Increase heat to medium-high and add the ground beef. Brown the meat, breaking up large chunks, until nearly cooked through. Drain off excess fat.
Add peeled and diced potato, diced tomatoes, raisins, slivered almonds, cinnamon, cumin, oregano, salt, and pepper to the skillet. Cook for 10–12 minutes, stirring occasionally, until potatoes are tender and the mixture is thick and cohesive.
Let the picadillo filling cool slightly, then gently stuff each softened ancho chile with the beef mixture, pressing lightly to fill but taking care not to tear the chiles.
Arrange stuffed chiles in a baking dish. Cover with foil and bake in a preheated oven at 350°F for 20 minutes to heat through and blend flavors; serve warm.
