Stuffed Piquillo Peppers with Charred Tomato Sauce

Remove piquillo peppers from can or jar. Drain in a colander and pat dry. Set aside covered in refrigerator.

For Tomato Sauce: Toast the dried chilies in a hot dry skillet over medium-low heat. Press with a spatula. Do not toast more than 1-2 minutes. You want the chilies to soften a little and give off a whiff of chili fragrance but not darken. Set aside.

Use the same skillet to toast the garlic, onion and jalapeno until caramelized and blackened on edges.

Char the tomatoes over a gas flame using a long fork or under the broiler. They should be completely blackened. Cut the tomatoes in half.

In a saucepan, place the guajillo chilies, blackened tomatoes, garlic, blackened onion and jalapeno. Add water, salt, and pepper. Simmer for 15 minutes.

Cool the sauce, then pour into a blender and puree until smooth. Taste and adjust for salt and pepper as needed. Set the sauce aside while you prepare the stuffing.

For Stuffing: Using a very sharp chef's knife, mince the steak. Heat the olive oil in a large saute pan. Add steak and saute until caramelized and browned, about 8-10 minutes.

Add onion and garlic and lower heat a little to cook until the onion is translucent. Add the tomato, oregano, cumin, salt and pepper. Simmer for about 15 minutes more so the tomato releases its juices and the steak is tender.

Chill the stuffing for at least 30 minutes so it will be easier to work with.

To Assemble: Preheat oven to 375 degrees F.

The piquillo peppers tear easily, so handle them carefully. Hold in the crook of your hand between your thumb and forefinger, like an ice cream cone. I like to use my fingers, of the other hand, to carefully place stuffing into the pepper. Use about a rounded tablespoon per pepper.

Lay pepper down on flat plate and press a little. As you fill the peppers, lay side by side.

When ready to serve, spread a half cup of the charred sauce in a heatproof dish and lay the filled peppers on top. Place in oven for 8-10 minutes just to heat the peppers.

Return the rest of the charred tomato sauce to a saucepan and bring to a gentle simmer. Spread a few tablespoons sauce on each plate and top with 2 stuffed piquillos. Garnish with a sprig of cilantro.

NOTE: Piquillo peppers are sweet and rich Spanish red peppers smoked over wood fires. In the United States, they are available only in jars or cans.

The charred sauce is also good with huevos rancheros and steak.