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Рецепт Chiles Anchos En Escabeche Con Guacamole

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0 голосов | 832 визита
Порций: 4

Ингредиенты

Cost per serving $1.50 view details
  • 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

Инструкции

  1. Wash the chiles in hot water, carefully slit them open on one side, and remove the seeds and veins.
  2. 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.
  3. Prepare the Avocado Filling just before serving.
  4. 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.)
  5. This recipe yields 4 to 8 servings.

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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