Pickled Ancho Chiles Stuffed With Guacamole Food

QUICK AND EASY PICKLES WITH CHILES

Steps:

• Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-size jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.
• Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferably overnight. The pickles will last in the refrigerator for up to a few weeks.

PUFFED ANCHO CHILES WITH GUACAMOLE

Steps:

• Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
• Discard all but 1 or 2 tablespoons of the oil in the skillet.
• Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
• For guacamole, combine all guacamole ingredients.
• Drain chiles and spoon guacamole into them. Garnish with cilantro.

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE

Steps:

• Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins.
• Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week.
• Prepare the Avocado Filling just before serving.
• Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)
• Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt and pepper.

POTATO- AND CHORIZO-STUFFED ANCHO CHILES

Steps:

• Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
• Put oven rack in middle position and preheat oven to 350°F.
• Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
• Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
• Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
• Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
• Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.

STUFFED ANCHO CHILES

Steps:

• Mix all ingredients except ancho peppers.
• Make small lengthwise cut in side of each ancho pepper; remove and discard seeds.
• Fill peppers with egg mixture, adding about 1/2 cup to each.

STUFFED ANCHO CHILES

Steps:

• Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.
• In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.
• Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.
• The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE

Steps:

• Begin filling:
• Preheat broiler.
• Soak ancho chiles in boiling water (1 cup), 5 minutes.
• While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
• Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
• Heat tortillas:
• Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
• Boil potatoes:
• Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
• Finish filling:
• Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
• Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
• Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
• Gently stir in potatoes and reheat.
• Serve chicken and potatoes with warm tortillas and accompaniments.

PICKLED ANCHO CHILES STUFFED WITH TUNA

Steps:

• 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.

PICKLED ANCHO CHILES STUFFED WITH GUACAMOLE

Steps:

• 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.