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Pickled Ancho Chiles Stuffed with Guacamole |
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Serves: 6
Print this Recipe
(Rellenos de Chiles Anchos en Escabeche con Guacamole)
Category: Peppers
Miguel Ravego, a Mexican-American chef with roots in Sonora in northern Mexico, introduced me to marinated ancho chiles. Stuffing them makes them irresistible, and guacamole within the marinated chile is one of my favorite versions.
6 large blemish-free ancho chiles, of equal size
1 1/2 cups red wine vinegar
1 1/2 cups water
2 1/2 tablespoons dark brown sugar
2 bay leaves
1/2 teaspoon allspice berries or ground allspice
4 whole cloves
3/4 teaspoon dried oregano (Mexican variety preferred), crumbled
3 sprigs fresh mint (about 3-inches-long)
3 tablespoons olive oil
Classic Guacamole
Sour cream
Chopped fresh cilantro
1. Wipe the chiles with a damp paper towel to remove dust. In a hot dry skillet, warm the chiles briefly until they soften and are pliable. Slit the chiles down one side, seed, and devein, leaving the stems intact. Reserve.
2. In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice, cloves, and oregano. Remove the pan from the heat. Add the reserved chiles, fresh mint, and olive oil. Cover and marinate, turning gently, once or twice, for 6 to 8 hours at room temperature.
3. About 45 minutes before serving, prepare the guacamole. Drain the chiles, pat them dry, then stuff equally with the guacamole. (The marinated chiles are fragile, so handle very gently to prevent tearing them.) Place 1 stuffed chile on each of 4 serving plates. Drizzle with sour cream and sprinkle with chopped cilantro. Serve within 30 minutes to prevent the guacamole from turning brown.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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