Chiles Anchos En Escabeche Con Guacamole Recipes

Steps:

• Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.

Steps:

• Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper.
• Serve immediately with corn chips or slices of jicama.

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Steps:

• Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
• In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
• Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

Steps:

• 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.)