Pickled Ancho Chiles Stuffed with Guacamole
Rellenos de Chiles Anchos en Escabeche con GuacamoleMiguel 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.
Ingrediënten
Makes 6 servings
- 6 large blemish-free ancho chiles of equal size
- 1½ cups red wine vinegar
- 1½ cups water
- 2½ tablespoons dark brown sugar
- 2 bay leaves
- ½ teaspoon allspice berries or ground allspice
- 4 whole cloves
- ¾ teaspoon dried oregano Mexican variety preferred, crumbled
- 3 about 3-inches-long fresh mint sprigs
- 3 tablespoons olive oil
- Classic Guacamole
- Sour cream
- Chopped fresh cilantro
Instructies
- 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.
- 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.
- 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.
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