- 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
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.)
- 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
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