Puffed Ancho Chiles With Guacamole
Ready In: 30 mins
Serves: 8-10
Ingredients
- 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
Guacamole
- 3 large avocados, cubed
- 2 roma tomatoes, cubed
- 1 small onion, minced
- 1⁄3 cup minced cilantro
- 1⁄4 cup lime juice
- salt
Directions
- 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.
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