|
|
|
 |
Pickled Ancho Chiles Stuffed with Tuna |
|
Serves: 4
Print this Recipe
(Rellenos de Chiles Anchos en Escabeche con Atún)
Category: Salads with Meat, Poultry, or Fish
It was with enthusiastic amazement that I ate stuffed ancho chiles for the first time in a restaurant in the 1970s, when I ordered chiles rellenos and the dish arrived made with dried anchos instead of fresh green chiles. That day I learned a whole new way to use these dried red chiles. Several years later, I enjoyed them again in another classic dish as prepared by Chef Miguel Ravego of Austin, Texas. This recipe follows his technique. Serve as a first course salad.
4 large blemish-free ancho chiles, of equal size
1 cup red wine vinegar
1 cup water
2 tablespoons dark brown sugar
2 bay leaves
1/2 teaspoon allspice berries
4 whole cloves
1/2 teaspoon dried oregano (Mexican variety preferred)
2 sprigs fresh mint (about 3-inch long)
2 tablespoons olive oil
1 (9-ounce) package solid white tuna, drained
3 tablespoons mayonnaise
1 teaspoon fresh lime juice
Small lettuce leaves, such as red leaf or butter lettuce
1/4 cup crumbled queso fresco (fresh Mexican cheese)
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 1 side, seed, and devein, leaving the stems intact. Reserve. In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice berries, and oregano. Remove the pan from the heat. Add the reserved chiles, fresh mint, and olive oil. Cover and marinate at room temperature, turning gently once or twice, 6 to 8 hours.
2. About 1 hour before serving, mix the tuna, mayonnaise, and lime juice in a medium bowl. Drain the chiles and discard the marinade. Stuff the chiles equally with the tuna. The marinated chiles are fragile, so handle very gently to prevent tearing them. Place 1 stuffed chile on each of 4 serving plates. Garnish with lettuce leaves. Sprinkle with crumbled cheese and chopped cilantro. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Tomato and Avocado Salad
Avocado, Tomato, and Jicama Salad
Tomato and Red Onion Salad
Green Salad with Tomato and Green Chile Strips
Caesar Salad
Mixed Vegetable Salad
Romaine and Zucchini Salad
Watercress Salad
Marinated Zucchini Salad with Fresh Oregano
Zucchini Boats with Guacamole
Carrot and Zucchini Salad
Emerald Salad
Cactus Salad
Cabbage Salad
Cabbage and Cheese Salad with Tortillas
Red and Green Cabbage Slaw
Jicama Salad Bowl
Hearts of Palm and Tomato Salad
Cauliflower Salad
Chayote Salad
Chopped Radish Salad
Green Bean Salad
Green Bean and Egg Salad
Green Bean, Jicama, and Pomegranate Salad
Mexican Potato Salad
Corn, Potato, and Poblano Chile Salad
Poblano Chile and Corn Salad
Mushroom and Poblano Chile Salad
Mushroom and Avocado Salad
Artichoke Salad with Sunflower Seed Dressing
Asparagus Salad with Fresh Salsa Mexicana
Vegetables in Chipotle Vinaigrette
Cold Vegetables in Vinaigrette
Romaine, Orange, and Pomegranate Salad
Greens with Grapefruit
Greens with Mango and Sunflower Seeds
Mixed Greens and Strawberry Salad
Spinach, Jicama, and Mango Salad
Spinach Salad with Oranges and Jalapeños
Cabbage and Orange Salad
Pineapple, Cabbage, and Romaine Salad
Pineapple, Corn, and Pomegranate Salad
Citrus, Jicama, and Watercress Salad
Grapefruit, Orange, and Avocado Salad
Avocado and Melon Salad
Cantaloupe and Cucumber Salad
Jicama, Melon, Cucumber, and Tomato Salad
Three Melon Salad
Jicama, Carrot, and Pineapple Salad
Christmas Eve Salad
Mango and Poblano Salad with Toasted Pecans
Papaya Salad
Hearts of Palm, Avocado, and Orange Salad
Hearts of Palm Salad with Oranges and Radishes
Yucatán Fruit Salad
Roast Beef Salad
Watercress and Bacon Salad
Green Salad with Bacon and Potatoes
Spinach Salad with Pork Rinds
Corn and Zucchini Salad with Pork Rinds
Purslane and Bacon Salad
Chicken and Tortilla Salad
Chicken, Ham, and Cheese Salad
Chicken Salad with Cucumber and Mint
Chicken and Vegetable Salad with Chipotle Vinaigrette
Turkey Salad with Chipotle Mayonnaise
Shrimp and Avocado Salad
Yucatán Shrimp Salad
Chiles Stuffed with Rice and Shrimp Salad
Shrimp and Grapefruit Salad
Shrimp and Vegetable Salad
Shrimp, Jicama, and Tomato Salad
Hearts of Palm and Shrimp Salad
Papaya and Melon Salad with Shrimp
Spicy Crab Salad on Tortillas
Cactus Salad with Tuna
Tuna and Chickpea Salad
Tuna-Stuffed Tomato Salad
Pickled Ancho Chiles Stuffed with Tuna
Scallops and Avocado in Red Pepper Sauce
Scallop, Orange, and Avocado Salad
Lobster Salad
Octopus Salad
Fish Fillet Salad with Avocado-Tomatillo Dressing
Marinated Black Bean Salad
Lupe’s Bean Salad
Chickpea and Roasted Green Chile Salad
Chickpea, Tomato, and Pickled Red Onion Salad
Fresh Fava Bean Salad
Rice Salad
Rice and Corn Mushrooms with Avocado and Shrimp
Basic Vinaigrette
Herbed Vinaigrette
Mango Vinaigrette
Salsa Vinaigrette
Orange-Chipotle Vinaigrette
* Salads
|
|
|
