Pickled Chiles Stuffed with Guacamole
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Ingredients:
Chiles:
1 cup white wine vinegar
1 cup red wine vinegar
2 cups water
2 piloncillo cones (6-1/2 oz. each), cut in pieces or 3-4 cups brown sugar
5 Tbsp. corn oil
5 Tbsp. olive oil
salt
3 elephant garlic cloves cut into strips or 5 large garlic heads, cut in thin rings
2 medium white onions, peeled and sliced thinly
10 bay leaves
10 sprigs thyme
1 Tbsp. black peppercorns
1 Tbsp. whole allspice
8 medium dried ancho chiles, washed, slit open, seeded, and deveined (large dried red California chiles can be substituted)
Guacamole Filling:
2 ripe avocados, peeled and finely chopped
1 medium white onion, finely chopped
1/3 cup cilantro, finely chopped
1 small fresh serrano chile, finely chopped
juice of 1 lime
salt
2 Tbsp. olive oil
Instructions:
For the Chiles:
To make the chiles, bring the vinegars and water to a boil in a large saucepan. Add the piloncillo, oils and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook approximately 8 minutes. Remove from the heat and add the chiles. Let marinate for at least 3 hours at room temperature.
For the Guacamole Filling:
In a bowl, mash the avocado with a fork. Add the onion, cilantro, chile, lime juice, salt and olive oil.
To Assemble and Serve:
Stuff the chiles with the guacamole filling. Arrange on a serving platter and drench with room temperature marinade. Decorate with the marinated onion, garlic, peppercorns, allspice and herbs.
Variations:
Stuff with refried beans, crab salad or cheese.
Recipe by Patricia Quintana.