Anchos De Akumal – a delicious recipe with ancho chili, cup(s, creamy chevre, honey, white wine vinegar, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Start with the pepper. Immerse it completely in apple juice and allow to soften all the way. You can hurry this process with gentle heat, but I put mine in a Tupperware a day ahead and soaked over night, turning it halfway through. The chili should be very soft and pliable, and will lighten a bit in color.
2
Make the gastrique - warm the honey and vinegar with the shallots and red pepper, and allow that to stand while you prepare the rest. Toast the almonds and set those aside.
3
Mix the chevre and the adobo together. Cut a slit in the ancho and remove the seeds. Spread the inside of the ancho with the cheese mixture.
4
To serve simply place the filled ancho on a plate, drizzle with gastrique and top with toasted almonds. So easy, so tasty!
128
kcal
Calories
9
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 dried ancho chili, 1-2 cup(s) apple juice (or enough to completely cover the ancho when you soak it), 1/4 cup creamy chevre, 1 teaspoon adobo from the canned chilis in adobo, and more.
Yes, Anchos De Akumal falls under the Soups & Stews 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.
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