Chiles Anchos En Escabeche Con Guacamole Recipes

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LATKES WITH ANCHO-CHILE SALT AND WATERCRESS GUACAMOLE



Latkes with Ancho-Chile Salt and Watercress Guacamole image

Provided by Selma Brown Morrow

Categories     Food Processor     Egg     Onion     Potato     Appetizer     Hanukkah     Vegetarian     High Fiber     Avocado     Root Vegetable     Tortillas     Bon Appétit

Number Of Ingredients 11

2 large dried ancho chiles*
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 large egg
1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil
Watercress Guacamole
Fresh watercress sprigs

Steps:

  • Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill.
  • Drape smooth kitchen towel over large bowl. Blend potatoes and 1 cup onions in processor until potatoes are very finely ground, scraping down bowl often. Scrape mixture into towel. Gather towel around tightly and squeeze out at least 1 cup liquid.
  • Scrape dry potato mixture from towel into another large bowl. Add cilantro, egg, masa, 1/2 teaspoon pepper, 1 1/4 teaspoons coarse salt, and 1 cup onions. Stir until mixture becomes moist and sticks together.
  • Heat 6 tablespoons oil in large nonstick skillet over medium-high heat. For each latke, drop 1 rounded tablespoonful potato mixture into skillet; flatten to 2 1/2-inch round. Fry latkes until golden brown, adding oil as needed, about 3 minutes per side. Transfer to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, about 5 minutes per side.
  • Arrange 3 latkes on each plate; sprinkle with chile salt. Spoon Watercress Guacamole into center. Garnish with watercress sprigs.
  • Available at many supermarkets and at specialty foods stores and Latin markets.
  • ** Also known as masa harina; available at many supermarkets and at Latin markets.

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE



CHILES ANCHOS EN ESCABECHE CON GUACAMOLE image

Categories     Pepper

Yield 4 servings

Number Of Ingredients 18

4 md size, dried ancho chiles
1 1/2 c white vinegar
1 1/2 c red wine vinegar
1 c water
1 cone (6 1/2 ounces)
-piloncillo -or-
1 c brown sugar
1/3 c olive oil
1 ts sea salt
6 garlic cloves, cut into
-strips
2 md white onions, peeled and
-thinly sli; ced
5 bay leaves
10 sprigs thyme
1 tb black peppercorns
1 tb whole allspice
1 avocado filling

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.)

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.

PICKLED ANCHO CHILES STUFFED WITH GUACAMOLE



Pickled Ancho Chiles Stuffed with Guacamole image

Number Of Ingredients 13

6 , large blemish-free ancho chile kimmy, , of equal size
1 1/2 cups red wine vinegar
1 1/2 cups water
2 1/2 tablespoons dark brown sugar
2 bay leaves
1/2 teaspoon allspice berries or ground allspice
4 whole cloves
3/4 teaspoon dried oregano (Mexican variety preferred), crumbled
3 sprigs fresh mint (about 3-inches-long)
3 tablespoons olive oil
Classic Guacamole
sour cream
Chopped fresh cilantro

Steps:

  • 1. Wipe the chiles with a damp paper towel to remove dust. In a hot dry skillet, warm the chiles briefly until they soften and are pliable. Slit the chiles down one side, seed, and devein, leaving the stems intact. Reserve. 2. In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice, cloves, and oregano. Remove the pan from the heat. Add the reserved chiles, fresh mint, and olive oil. Cover and marinate, turning gently, once or twice, for 6 to 8 hours at room temperature. 3. About 45 minutes before serving, prepare the guacamole. Drain the chiles, pat them dry, then stuff equally with the guacamole. (The marinated chiles are fragile, so handle very gently to prevent tearing them.) Place 1 stuffed chile on each of 4 serving plates. Drizzle with sour cream and sprinkle with chopped cilantro. Serve within 30 minutes to prevent the guacamole from turning brown.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PUFFED ANCHO CHILES WITH GUACAMOLE



Puffed Ancho Chiles With Guacamole image

Yet another great recipe from To Many Cooks by San Antonio cooking school operator Nancy Wood Moorman (www.cookbookmarketplace.com). Mild, flavorful ancho chiles are stuffed with fresh guacamole. Be sure the anchos are freshly dried and still a little supple or they may break as you work with them.

Provided by fluffernutter

Categories     Peppers

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 15

8 -10 soft dried ancho chiles
2 -3 cups canola oil
1/2 onion, chopped
0.5 (16 ounce) package dark brown sugar
1 1/2 cups fresh orange juice
1 cup white vinegar
1/4 cup water
salt
1 tablespoon peppercorn
3 large avocados, cubed
2 roma tomatoes, cubed
1 small onion, minced
1/3 cup minced cilantro
1/4 cup lime juice
salt

Steps:

  • Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
  • Discard all but 1 or 2 tablespoons of the oil in the skillet.
  • Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
  • For guacamole, combine all guacamole ingredients.
  • Drain chiles and spoon guacamole into them. Garnish with cilantro.

Nutrition Facts : Calories 851.6, Fat 69.7, SaturatedFat 6.1, Sodium 34, Carbohydrate 60.1, Fiber 13.6, Sugar 33.2, Protein 5.8

ANCHO-MANGO GUACAMOLE



Ancho-Mango Guacamole image

Slightly sweet balanced with a kick of heat! An Insanely Delicious & Simple Guacamole, full of flavor! Enjoy it with corn tortilla chips, or my favorite, as a side to fried eggs.

Provided by Brendan C.

Categories     Mango

Time 21m

Yield 2 Cups

Number Of Ingredients 10

2 avocados, diced
1/4 cup red onion, small diced
1/2 large mango, Small Diced
2 tablespoons fresh minced cilantro
1 garlic clove, Minced
1 teaspoon flake sea salt (such as maldon)
1/2 teaspoon dried ancho chile powder
1/4 teaspoon cayenne powder (*if you like a spicier guacamole add more)
1/4 teaspoon paprika
1 teaspoon fresh lime juice

Steps:

  • Place Cilantro, Garlic, Salt in Mortar & Pestle. (*If you don't have a Mortar and Pestle use a medium size mixing bowl.) Grind together until garlic and salt mix well into cilantro almost like a paste. .
  • Add avocado cubes and onions to the cilantro mixture, blending together by folding over with your hands.(*If a creamier consistency is desired, smash some of the avocados while blending).
  • Add Ancho, Cayenne and Paprika; again folding over to mix seasonings well.
  • Add Mango and mix once more. Top with additional seasonings (if desi.
  • Enjoy!

Nutrition Facts : Calories 396.6, Fat 30.1, SaturatedFat 4.4, Sodium 1190.7, Carbohydrate 35.5, Fiber 15.9, Sugar 16.1, Protein 5.3

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