Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 8 servings
Level:
Easy

Ingredients

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.)

AVOCADO FILLING:

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

IDEAS YOU'LL LOVE

Guacamole

Recipe courtesy of Alton Brown

Chile Con Queso

Recipe courtesy of Ree Drummond

Bistec Con Chiles Verdes

Recipe courtesy of Aarón Sánchez

Chile con Carne

Recipe courtesy of Diana Barrios

Guacamole

Recipe courtesy of Food Network Kitchen

Drumsticks en Croute

Recipe courtesy of Guy Fieri

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Recipe courtesy of Rachael Ray

Roasted Lemon-Chile Broccoli

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking