Puffed Ancho Chiles With Guacamole Recipe

Name: Puffed Ancho Chiles With Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Discard all but 1 or 2 tablespoons of the oil in the skillet.
3
Saute 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.
4
For guacamole, combine all guacamole ingredients.
5
Drain chiles and spoon guacamole into them. Garnish with cilantro.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 -10 soft dried ancho chiles, 2 -3 cups canola oil, 1/2 onion, chopped, 0.5 (16 ounce) package dark brown sugar, and more.

Yes, Puffed Ancho Chiles With 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.

That's it — enjoy your meal!

Puffed Ancho Chiles With Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions