Ancho Chiles With Seafood Filling Recipe

Name: Ancho Chiles With Seafood Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 dried ancho chiles; 1 cup rice wine vinegar; 1/3 cup peanut oil; 1 tablespoon dried oregano; 1 teaspoon pepper; 1/4 teaspoon salt; 1/2 cup peanut oil; 1 onion, minced; 1 green onion, white and green parts minced seperately; 1 lb shrimp, peeled and chopped; 1/2 lb crabmeat, shredded; 3/4 cup pimento stuffed olive, chopped; 1/4 cup raisins; 4 garlic cloves, minced; 1/4 teaspoon cumin, ground; 1 teaspoon pepper; salt

Servings: persons

24 dried ancho chiles
1 cup rice wine vinegar
1/3 cup peanut oil
1 tablespoon dried oregano
1 teaspoon pepper
1/4 teaspoon salt
1/2 cup peanut oil
1 onion, minced
1 green onion, white and green parts minced seperately
1 lb shrimp, peeled and chopped
1/2 lb crabmeat, shredded
3/4 cup pimento stuffed olive, chopped
1/4 cup raisins
4 garlic cloves, minced
1/4 teaspoon cumin, ground
1 teaspoon pepper
salt

1
Soften chilies in hot water for 15 minutes. Drain. Slit down center and discard seeds. Drain again. Combine chilies with next 5 ingredients (vinegar - 1/4 teaspoon salt). Let stand 2 hours at room temperature. Drain.
2
Heat oil in a skillet over low heat. Add minced white onion and white part of green onion, cover and cook for 10 minutes or until translucent. Add remaining ingredients except for pepper, green onion tops and salt and cook for 3 minutes or until shrimp is pink. Remove from heat.
3
Stir in the remaining ingredients (pepper, green onion tops and salt). Cool to room temperature.
4
Spoon filling into chilies and arrange on a platter. Serve at room temperature.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 24 dried ancho chiles, 1 cup rice wine vinegar, 1/3 cup peanut oil, 1 tablespoon dried oregano, and more.

Yes, Ancho Chiles With Seafood Filling falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chiles With Seafood Filling

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