Ancho chiles stuffed with potato and chorizo

Fry the chorizo, out of its casing, until done, about 10 minutes.

Add boiled diced potatoes and cook until they begin to brown.

Soften carrots in a little olive oil; add garlic, allspice, a couple of bay leaves, vinegar, water and a little brown sugar.

Bring to a full rolling boil, add sliced red onions and a sprinkling of salt, and pour into a baking dish.

Toast the whole dried ancho chilies on an ungreased griddle or skillet about 10 or 15 seconds per side until aromatic; poke holes in both sides.

Coat the chilies in the warm marinade and marinate about half an hour to an hour until soft and pliable.

One at a time, slit each chili, rinse out the seeds under cold water, fill with the warm potato-chorizo mixture and lay seam side down on a serving plate.

Spoon the carrots, marinated red onion and a little of the marinade over, and garnish with a bay leaf.