Tuna- and Potato-Stuffed Ancho Chiles

Ingredients

• 6 large ancho chiles 
• 2 tablespoons apple cider vinegar 
• 1 large avocado pitted peeled halved cut into 12 slices
• 1 piece cinnamon sticks 
• 1 tablespoon cilantro leaves fresh chopped
• 3 tablespoons parsley fresh chopped
• 1 tablespoon juice of lime fresh
• 2 tablespoons mayonnaise 
• 4 ounces baby greens mixed
• 0.5 cup olive oil 
• 9 ounces piloncillo 
• 1 pound red-skinned potatoes 
• 0.3 teaspoon salt 
• 1 pound ahituna steaks 1-inch-thick
• 3 cups water 
• 2 tablespoons whipping cream 
• 1 cup distilled vinegar white
• 0.3 cup onion white chopped

Equipment

• bowl
• sauce pan
• whisk
• pot
• grill
• skewers

Directions

1. Bring 3 cups water and piloncillo to boil in medium saucepan.
2. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute.
3. Remove from heat.
4. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
5. Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes.
6. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
7. Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side.
8. Cut tuna into 1-inch cubes.
9. 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.
10. 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.
11. *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
12. **Mexican cinnamon sticks with a delicate, floral flavor.