Prep 25 mins
Cook 5 mins
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.
- 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
- 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
- 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.