Chiles Anchos en Escabeche con Guacamole Recipe

Name: Chiles Anchos en Escabeche con Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mediumsize, dried ancho chiles; 1 1/2 cups white vinegar; 1 1/2 cups red wine vinegar; 1 cup water; 1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar; 1/3 cup olive oil; 1 teaspoon sea salt; 6 garlic cloves, cut into strips; 2 medium white onions, peeled and thinly sliced; 5 bay leaves; 10 sprigs thyme; 1 tablespoon black peppercorns; 1 tablespoon whole allspice; Avocado Filling; 45 avocados, peeled and finely chopped; 1 small white onion, peeled and finely chopped; 1/4 cup cilantro, finely chopped; 3 small serrano chiles or 1 small jalapeno chile, finely chopped; Juice of 2 limes; Sea salt, to taste; Freshly ground black pepper, to taste

Servings: persons

4 mediumsize, dried ancho chiles
1 1/2 cups white vinegar
1 1/2 cups red wine vinegar
1 cup water
1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar
1/3 cup olive oil
1 teaspoon sea salt
6 garlic cloves, cut into strips
2 medium white onions, peeled and thinly sliced
5 bay leaves
10 sprigs thyme
1 tablespoon black peppercorns
1 tablespoon whole allspice
Avocado Filling
45 avocados, peeled and finely chopped
1 small white onion, peeled and finely chopped
1/4 cup cilantro, finely chopped
3 small serrano chiles or 1 small jalapeno chile, finely chopped
Juice of 2 limes
Sea salt, to taste
Freshly ground black pepper, to taste

1
Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins.
2
Bring the white vinegar, red vinegar, and water to a boil in a large saucepan.
3
Add the piloncillo, oil, and salt.
4
Heat until the piloncillo melts.
5
Add the garlic, onions, bay leaves, thyme, peppercorns and allspice.
6
Cook about 8 minutes.
7
Remove from the heat.
8
Add the chiles.
9
Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature.
10
They will hold, refrigerated, at least 1 week.
11
Prepare the Avocado Filling just before serving.
12
Drain the chiles and stuff with the Avocado Filling.
13
Arrange on a serving platter and drench with the marinade.
14
Decorate with the onion and garlic drained from the marinade.
15
(The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)
16
Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice.
17
Season to taste with salt and pepper.

567

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 mediumsize, dried ancho chiles, 1 1/2 cups white vinegar, 1 1/2 cups red wine vinegar, 1 cup water, and more.

Yes, Chiles Anchos en Escabeche con Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chiles Anchos en Escabeche con Guacamole

How did you like this recipe?

Frequently Asked Questions