Pavo Con Adobo De Chiles Anchos Recipes

PAVO CON ADOBO DE CHILES ANCHOS

Steps:

• Calienta el horno a 325ºF.
• Cocina el tocino en una sartén grande hasta que esté crujiente. Utiliza una cuchara con ranuras para retirarlo de la sartén; escúrrelo en toallas de papel. Deshazte de la grasa en la sartén. Agrega a la sartén el ajo, el apio, las uvas pasas, el tomillo y 1 taza de jugo de naranja; revuélvelos. Cocínalos 5 min.; incorpora el arroz y el tocino. Retira la sartén del fuego; déjala enfriar 15 min.
• Retira el cuello y los menudillos de las cavidades del pavo; deséchalos. Enjuaga el pavo; escúrrelo bien. Suelta las piernas de su posición metida, pero no cortes la faja de pellejo. Coloca el pavo con la pechuga hacia arriba en la rejilla de la asadera (molde para hornear). Rellena el pavo con la mezcla de arroz; barnízalo con el aceite. Cubre la pechuga con una hoja suelta de papel aluminio para evitar que se dore demasiado.
• Hornea el pavo 3 horas 45 min. Mientras tanto, licúa el resto del jugo de naranja, la salsa para asar, los chiles y el orégano en la licuadora.
• Quítale el papel de aluminio al pavo. Barniza el pavo con 1/3 taza de la mezcla con salsa para asar. Hornéalo destapado 30 min. o hasta que esté cocido (alcance temperatura interna de 165ºF). Déjalo reposar 15 min. antes de trincharlo. Mientras tanto, retira el exceso de grasa del jugo del pavo y viértelo en una cacerola; agrega el resto de la mezcla con salsa para asar. Hiérvela revolviendo con frecuencia.
• Sirve el pavo con la salsa caliente.

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE

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.

ADOBO DE CHILE

Steps:

• Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly.
• Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.).
• Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic.
• Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible.
• Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning.
• To use for canned chiles:.
• Put paste in a bowl and stir in liquid until it's a pourable consistency.
• Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough.
• Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes.
• Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors.
• Cool and work through a food mill or push through a sieve until there are no lumps.

CHILES ANCHOS RELLENOS DE QUESO (CHEESE-FILLED ANCHO CHILES)

Steps:

• Make the caldillo con crema:
• In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
• In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
• Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
• Make the chile rellenos:
• In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
• Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
• In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
• Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.