Goat Cheese Stuffed Ancho Chiles (Chiles Anchos Rellenos de Queso de Cabra)

• 6 large, flexible dried ancho chiles (plus 1 or 2 extra in case of tearing)
• 6 cups water (or enough to submerge the chiles)
• 1 tablespoon piloncillo or dark brown sugar
• 1 tablespoon white vinegar or apple cider vinegar
• ¾ teaspoon fine sea salt
• 8 ounces fresh goat cheese (softened to room temperature)

Garnish

• ¼ cup Mexican crema
• 2 tablespoons cilantro (finely chopped)
• ¼ cup pomegranate seeds (optional)

Instructions

1. Inspect the Chiles: Choose the 6 largest, most flexible ancho chiles. Wipe them with a slightly damp paper towel to remove any dust. Reserve the extra chiles in case one tears during preparation.6 large dried ancho chiles, plus extras
2. Prepare the Soaking Liquid: Add the water, piloncillo or brown sugar, vinegar, and fine sea salt to a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.6 cups water, 1 tbsp piloncillo or brown sugar, 1 tbsp vinegar, ¾ tsp fine sea salt
3. Soften the Chiles: Add the ancho chiles and press them beneath the liquid with a wooden spoon or small heatproof plate. Simmer gently for 5 minutes.prepared ancho chiles
4. Let the Chiles Steep: Remove the saucepan from the heat, cover, and let the chiles steep for another 10 minutes. They should be flexible enough to open without cracking but should not be falling apart.softened ancho chiles
5. Drain and Dry: Carefully transfer the chiles to a paper towel-lined tray. Let them drain for 5 minutes, then pat the inside and outside of each chile thoroughly dry.drained ancho chiles
6. Remove the Seeds: Using a small paring knife, make a slit lengthwise along one side of each chile. Carefully remove the stem-end cluster of seeds and scrape away the loose seeds and firm interior veins while keeping the chile mostly intact.softened ancho chiles
7. Prepare the Goat Cheese: Stir the room-temperature goat cheese briefly until smooth and spreadable. If the cheese is unusually firm, mix in 1 tablespoon of the measured Mexican crema.8 oz fresh goat cheese, Mexican crema if needed
8. Stuff the Chiles: Divide the goat cheese evenly among the 6 anchos, using approximately 1⅓ ounces per chile. Fill them gently and bring the sides of each opening together without overpacking or tearing the chile.prepared goat cheese, cleaned ancho chiles
9. Chill Briefly: Arrange the stuffed chiles on a serving platter. Cover and refrigerate for 20 minutes, or until the goat cheese is lightly firm.stuffed ancho chiles
10. Temper Before Serving: Remove the stuffed chiles from the refrigerator approximately 10 minutes before serving.chilled stuffed ancho chiles
11. Garnish and Serve: Drizzle lightly with Mexican crema and finish with chopped cilantro and pomegranate seeds if using. Serve cool or at room temperature.¼ cup Mexican crema, 2 tbsp cilantro, ¼ cup pomegranate seeds