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

Directions

Wash the chiles in warm water, carefully slit
them open on one side, and remove the seeds and veins.

Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the
piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay
leaves, thyme, peppercorns and allspice. Cook about 8 minutes. Remove from the heat. Add
the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and
marinate one day at room temperature. They will hold, refrigerated, at least 1 week.

Prepare the Avocado Filling just before serving.

Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and
drench with the marinade. Decorate with the onion and garlic drained from the marinade.
(The chiles may be sliced in half lengthwise and stuffed, for smaller

portions.)

Ingredients

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

Directions

Mash the avocados with
a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt
and pepper.

Yield: about 2 1/2 cups