Chile Chipotles En Escabeche Recipes

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PLANTAIN-STUFFED CHIPOTLES CHILES IN ESCABèCHE



Plantain-Stuffed Chipotles Chiles in Escabèche image

Dried chipotle chiles become smoky-hot packages for a filling made from subtly sweet ripe plantains. Don'erestimate the heat of dried chiles-it's important to wear rubber gloves when working with them, since they can be just as potent as fresh ones.

Provided by Rick Bayless

Yield Makes 6 (first course) servings

Number Of Ingredients 15

2 tablespoons granulated sugar
3 3/4 cups water
1 tablespoon plus 1 1/4 teaspoons salt
24 large chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces)
1 medium carrot, cut into 1/8-inch dice
6 tablespoons olive oil
1/2 teaspoon ground allspice
3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
2 Turkish bay leaves or 1 California
1/2 cup cider vinegar
2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
4 teaspoons finely chopped garlic (3 to 4 cloves)
1 medium red onion, halved lengthwise, then thinly sliced crosswise
2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)

Steps:

  • Bring granulated sugar, 3 cups water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chiles. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
  • Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
  • Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
  • Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
  • Drain chiles in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.) Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.

EMILY'S CHIPOTLE CHILI



Emily's Chipotle Chili image

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.

Provided by emily.weaver.brown

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h35m

Yield 8

Number Of Ingredients 14

1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

Steps:

  • Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
  • Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g

CHILE CHIPOTLES EN ESCABECHE



Chile Chipotles En Escabeche image

This is a fantastic recipe for chipotle peppers it is made with Piloncillo a cone of dark brown sugar.This is for a small amount you can make big batches of this by doubling or tripling the ingredients.

Provided by CunSwim

Categories     < 60 Mins

Time 40m

Yield 1 cup

Number Of Ingredients 14

100 g chilies, chipotles stemmed and seeded
1 carrot, sliced in 1/ inch rounds
4 garlic cloves
1/3 white onion, sliced in rings
1 cup water (or enough to cover your chile)
1/2 cup of vinegar for every cup water
3 tablespoons olive oil
1/2 cone piloncillo or 1 cup dark brown sugar
5 whole allspice
2 bay leaves
1 sprig fresh marjoram
1 stick cinnamon (a little piece of stick)
1 cauliflower, in pieces
1 teaspoon salt

Steps:

  • Put all ingredients except for oil in a pan bring to boil for 10 minutes.
  • Make sure you don't overcook you do not want the carrot or cauliflower to be mushy.
  • This can be canned in jars of any size. Top off with Olive oil, a little bit in smaller jars and all if you use one large jar.

Nutrition Facts : Calories 797.7, Fat 48, SaturatedFat 7.8, Sodium 2615.9, Carbohydrate 107.6, Fiber 34.6, Sugar 23.4, Protein 19.6

CHILES SERRANOS EN ESCABECHE



Chiles Serranos en Escabeche image

Provided by Food Network

Categories     side-dish

Yield 6 pints

Number Of Ingredients 11

1 1/2 pounds Serrano chiles
3/4 cup olive oil
2 medium white onions, thickly sliced
3 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups mild white vinegar
2 tablespoons sea salt
1 bay leaf
2 teaspoons dried oregano
3 sprigs fresh marjoram
3 sprigs fresh thyme

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.

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE



Chiles Anchos en Escabeche con Guacamole image

Provided by Food Network

Categories     main-dish

Yield 4 to 8 servings

Number Of Ingredients 21

4 medium size, dried ancho chiles
1 1/2 cups white vinegar
1 1/2 cups red wine vinegar
1 cup water
1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar
1/3 cup olive oil
1 teaspoon sea salt
6 garlic cloves, cut into strips
2 medium white onions, peeled and thinly sliced
5 bay leaves
10 sprigs thyme
1 tablespoon black peppercorns
1 tablespoon whole allspice
Avocado Filling, recipe follows
45 avocados, peeled and finely chopped
1 small white onion, peeled and finely chopped
1/4 cup cilantro, finely chopped
3 small serrano chiles or 1 small jalapeno chile, finely chopped
Juice of 2 limes
Sea salt, to taste
Freshly ground black pepper, to taste

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.)
  • Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt and pepper.

PORK CHOPS AND PADRóN CHILES EN ESCABèCHE



Pork Chops and Padrón Chiles en Escabèche image

Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.

Provided by Christian Reynoso

Categories     Pork Chop     Coriander     Chile Pepper     Onion     Garlic     Carrot     Vinegar     Honey     Paprika     Olive Oil     Oregano

Yield 2 servings

Number Of Ingredients 15

2 1-1½" bone-in pork chops (about 1 lb. total)
6 tsp. kosher salt, divided
1 tsp. coriander seeds
2 cups small Padrón chiles or shishito peppers, stems trimmed of dry ends but not completely cut off
1 small red onion, halved through root end, sliced ¼" thick
2 small garlic cloves, thinly sliced
8 oz. small carrots (about 6), tops trimmed, scrubbed, sliced ¼" thick on a diagonal, or 8 oz. large carrots (about 2), tops trimmed, peeled, halved, sliced ¼" thick on a diagonal
3 Tbsp. red wine vinegar
1 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. honey
1 tsp. paprika
5 Tbsp. extra-virgin olive oil, divided
3 Tbsp. coarsely chopped oregano
special equipment
A spice mill or a mortar and pestle

Steps:

  • Season each pork chop all over with 1 tsp. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days.
  • Preheat oven to 425°. If pork chops have been chilling in the fridge, let sit at room temperature while you make the escabèche.
  • Finely grind coriander seeds in a spice mill or with a mortar and pestle; set aside. Heat a dry large skillet over high. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5-7 minutes. Transfer chiles to a small pot; reserve skillet. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. oil, remaining 4 tsp. salt, and 2 Tbsp. water to pot. Set over low heat, cover, and bring liquid to a gentle simmer. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Remove escabèche from heat and stir in oregano.
  • Heat remaining 1 Tbsp. oil in reserved skillet over high. Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Cook until golden underneath, about 3 minutes. Turn pork chops over and press down on them again. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part registers 130° for medium (you should still have a little pink flesh; temperature should rise to about 145° when the pork chops rest), 5-7 minutes. Transfer pork chops to a cutting board and let rest 10 minutes.
  • To serve, transfer pork chops to plates and spoon escabèche over.
  • Do ahead: Escabèche can be made 2 weeks ahead. Transfer to an airtight container and let cool. Cover and chill.

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Top Asked Questions

How do you make chipotle chili?
— Mike H. This chunky chipotle chili recipe is made with a mix of peppers, chili seasoning, and lots of chipotles in adobo sauce for the best rich and smoky flavor. Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers.
What to do with a can of chipotle peppers?
1 7-ounce can chipotle peppers in adobo sauce (use half the can for a milder chipotle flavor) FOR SERVING: Sliced roasted jalapenos spicy chili flakes, fresh chopped parsley or cilantro First, heat the oil in a Dutch oven or large pot to medium-high heat and add the ground turkey (or beef), onion and peppers.
How to make spicy chipotle sauce?
"Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Refrigerator in an airtight container. To make a spicy sauce blend cooked, seeded chipotle in a blender till smooth. You can add back some seeds for heat and texture."
How do you use chipotle peppers in adobo sauce?
From traditional uses like tacos to unusual twists on mac and cheese, learn all the ways you can use chipotle peppers in adobo sauce. Chipotles and poblano peppers combine for this spicy shrimp and grain bowl that packs a punch. Add a smoky twist to tangy pickled eggs.

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