INGREDIENTS

INSTRUCTIONS

Place all ingredients, except the chiles, in a heavy medium saucepan and
bring to a boil over high heat. Reduce the heat to medium and cook,
uncovered, for 20 minutes, until somewhat reduced.
While the marinade is reducing, look over the chiles. If they are very
brittle, place them in a steamer basket or platform and steam in a tightly
covered saucepan over boiling water just long enough to make them slightly
flexible. (Alternatively, wet the chiles slightly and place them in a
plastic bag; microwave on full power for 30 to 40 seconds.) With a small
sharp knife, make a small (about 1 1/2-inch) lengthwise slit in each chile
and carefully remove the seeds and veins, taking care not to split the
chile any more. Rinse under cold running water, drain, and add to the
boiling marinade. Cook 1 to 3 minutes until the chiles are soft but not
falling apart; the exact timing will vary according to the age and
condition of the chiles.
Place the chiles and marinade in a nonreactive bowl or container (stainless
steel, glass, earthenware) and let stand at room temperature for at least 3
hours or preferably overnight.
You can drain the chiles and serve them as they are (no need to remove the
spices). I like to stuff them with different fillings, for example; beef,
pork or Chicken Picadillo or shredded cheese mixed with scallions.
Yield: 4 servings
Recipe by: CHEF DU JOUR SHOW #DJ9161
Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari
<Baldassari@compuserve.com> on Nov 16, 1997

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