| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Size, dried ancho chiles |
| 1 1/2 |
c |
White vinegar |
| 1 1/2 |
c |
Red wine vinegar |
| 1 |
c |
Water |
| 1 |
|
Cone (6 1/2 ounces) piloncillo -or- |
| 1 |
c |
Brown sugar |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Sea salt |
| 6 |
|
Garlic cloves, cut into strips |
| 2 |
md |
White onions, peeled and thinly sliced |
| 5 |
|
Bay leaves |
| 10 |
|
Sprigs thyme |
| 1 |
tb |
Black peppercorns |
| 1 |
tb |
Whole allspice |
|
|
Avocado Filling |
INSTRUCTIONS
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.)
Yield: 4 to 8 servings
Posted to MC-Recipe Digest V1 #330
Recipe by: TOO HOT TAMALES SHOW #TH6276
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:59 -0500
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”