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Ingredientes
- 4 med Dry ancho chiles
- 1 1/2 c. White vinegar
- 1 1/2 c. Red wine vinegar
- 1 c. Water
- 1 x Piloncillo cone - (6 1/2 ounce) (or possibly 1 c. brown sugar)
- 1/3 c. Extra virgin olive oil
- 1 tsp Sea salt
- 6 x Garlic cloves cut into strips
- 2 med White onions peeled, and thinly sliced
- 5 x Bay leaves
- 10 sprg Thyme
- 1 Tbsp. Black peppercorns
- 1 Tbsp. Whole allspice Avocado Filling see * Note
Direcciones
- Wash the chiles in hot 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 in the piloncillo, oil, and salt. Heat till the piloncillo melts. Add in the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook about 8 min. Remove from the heat. Add in 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 liquid removed from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)
- This recipe yields 4 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 164 | 67% |
| Total Fat 18.62g | 23% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 603mg | 25% |
| Potassium 264mg | 8% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.62g | 2% |
| Protein 1.62g | 3% |
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