From Startribune.com

Note: The chicken needs to be cooked in advance. From Sazón chefs Paco Cardenas and Enriqueta Vargas, who serve the rellenos with the cilantro soup on the previous page.

For the chiles:
• 8 large ancho chiles
• 4 c. water
• 1/4lb. grated piloncillo (cane sugar) or 1/2c. packed dark brown sugar
• 1/2-in. piece cinnamon bark
• 2/3c. cider vinegar
• 1/2tsp. sea salt (or coarse salt)

For the picadillo:
• 1/2c. mild olive oil
• 1 c. finely chopped white onion
• 2 tbsp. minced garlic
• 2 lb. ripe plum tomatoes, finely chopped
• 1/4tsp. dried thyme
• 2 bay leaves
• 1/2c. raisins
• 2 lb. chicken thighs, cooked and cubed
• Sea salt (or coarse salt) to taste
• 1/2c. manzanilla or other meaty green olives, pitted and chopped
• 1/2c. slivered blanched almonds
• 1/4c. capers, rinsed
• 1/4c. chopped Italian parsley
• 1/4c. packed fresh cilantro leaves
• 6 fresh mint leaves, finely chopped

For the sauce:
• 2 c. Mexican crema (or sour cream)
• 1/2c. finely chopped white onion
• 1/2tsp. sea salt (or coarse salt)
• 1/4c. packed fresh cilantro leaves

To prepare chiles: Leaving the stem end intact, make a lengthwise slit in each and remove seeds and veins, being careful not to break the pepper. In a pan big enough to submerge peppers, combine water, piloncillo, cinnamon, vinegar and 1/2teaspoon salt, and boil to dissolve sugar. Reduce heat and simmer 5 minutes. Add the chiles, cover and remove from heat. Let chiles soak until soft, 15 to 20 minutes. Transfer to absorbent towels.

To prepare picadillo: Heat olive oil in saucepan. Add the 1 cup onion and cook until translucent, about 2 minutes. Add the garlic and cook 1 minute. Add the tomatoes, thyme and bay leaves, stir and simmer until the mixture begins to dry out, about 15 minutes. Add raisins and cook about 4 minutes. Add the chicken and cook to meld flavors. Stir in olives, almonds, capers, 1/4cup cilantro, parsley and mint. Remove from heat, let cool.

Carefully stuff chiles with picadillo and place the chiles, just touching, in a lightly greased baking dish. Cover and bake until heated through, about 15 minutes.

Meanwhile, prepare the sauce: In a small saucepan over low heat, combine the crema, 1/2cup onion and 1/2teaspoon salt, bring to a bare simmer and cook for 5 minutes. Strain, add the 1/4cup cilantro and keep warm.

To serve, place one chile on a plate, top with sauce.