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.
My Private Note
Units: US | Metric
- 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
- 1Slit 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.
- 2Discard all but 1 or 2 tablespoons of the oil in the skillet.
- 3Sauté 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.
- 4For guacamole, combine all guacamole ingredients.
- 5Drain chiles and spoon guacamole into them. Garnish with cilantro.
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Nutritional Facts for Puffed Ancho Chiles With Guacamole
Serving Size: 1 (251 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 851.6
- Calories from Fat 627
- Total Fat 69.7 g
- Saturated Fat 6.0 g
- Cholesterol 0.0 mg
- Sodium 34.0 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 13.5 g
- Sugars 33.1 g
- Protein 5.8 g