Mix ingredients into a spread and transfer to a piping bag. Use the cookie cutter to measure desired size of the tuile. Spread the Parmesan flatly across the baking mat. Bake at 350 degrees for 5 minutes.
After baking, allow tuile to cool for 1 minute. Remove tuile from the baking mat and begin to shape the tuile using the top of the bottle.
Once the tuiles are shaped, use the piping bag to fill. Drizzle with ancho infused piloncillo and garnish with chiles.