Chiles Anchos En Escabeche Con Guacamole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE



Chiles Anchos en Escabeche con Guacamole image

Provided by Food Network

Categories     main-dish

Yield 4 to 8 servings

Number Of Ingredients 21

4 medium size, 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, recipe follows
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

Steps:

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

SERRANOS EN ESCABECHE



Serranos en Escabeche image

Provided by Food Network

Yield 6 pints

Number Of Ingredients 12

1 1/2 pounds serrano or jalapeno chiles
3/4 cup olive oil
2 medium white onions, cut into 1/2-inch slices
3 medium carrots, cut into 1/2-inch slices
1 head of garlic, separated into cloves but not peeled
2 cups white wine vinegar
1/2 cup water
2 tablespoons salt
1 bay leaf
1/2 teaspoon dried oregano, crumbled
3 sprigs fresh marjoram, leaves only, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped

Steps:

  • Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.

GUACAMOLE CON CHILE



Guacamole con Chile image

Provided by Food Network

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 9

2 large ripe Haas avocados
1 teaspoon minced garlic
1 tomato, finely chopped
1/2 onion, finely chopped
1 lime juice juiced
1 jalapeno chile, seeded and chopped
1/2 teaspoon coarse salt
1/2 bunch cilantro chopped
Freshly ground pepper

Steps:

  • Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper.
  • Serve immediately with corn chips or slices of jicama.

ESCABECHE



Escabeche image

Provided by Food Network

Categories     appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

  • Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
  • Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
  • Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

OYSTERS EN ESCABECHE



Oysters en Escabeche image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 17

1 teaspoon cumin seeds
6 cloves
1/4 teaspoon allspice berries
1/4 teaspoon black peppercorns
3 bay leaves
1 scant teaspoon dried oregano, crumbled
3/4-inch cinnamon stick
1/3 cup olive oil
1 large onion, thinly sliced
3 small carrots, cut into 1/4-inch dice
3 garlic cloves, minced
6 long fresh yellow chiles, roasted, peeled (see Note), and cut into 1/2-inch dice
3 tablespoons cider vinegar, or to taste
1 generous cup mild fish broth, clam juice, or water
1 1/2 pounds shucked oysters, with all their liquid
1/2 teaspoon salt, or to taste
1/2 small bunch cilantro, leaves only, finely chopped

Steps:

  • In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.

CAMARONES EN ESCABECHE



Camarones en Escabeche image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fresh shrimp, peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic, smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions, thinly sliced
4 jalapeno chiles, sliced in disks
Sea salt, to taste
Freshly ground black pepper, to taste
1 head Romaine lettuce leaves
8 radishes, sliced
16 green olives, sliced

Steps:

  • Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
  • In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
  • Pour the vinegar mixture over the shrimp. Chill overnight.
  • Serve on Romaine leaves, garnished with radishes and green olives.

CHILES SERRANOS EN ESCABECHE



Chiles Serranos en Escabeche image

Provided by Food Network

Categories     side-dish

Yield 6 pints

Number Of Ingredients 11

1 1/2 pounds Serrano chiles
3/4 cup olive oil
2 medium white onions, thickly sliced
3 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups mild white vinegar
2 tablespoons sea salt
1 bay leaf
2 teaspoons dried oregano
3 sprigs fresh marjoram
3 sprigs fresh thyme

Steps:

  • Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
  • In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
  • Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

More about "chiles anchos en escabeche con guacamole recipes"

CHILES ANCHOS EN ESCABECHE - SAVEUR
Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy's The Art of Mexican Cooking (Bantam Books, 1989).
From saveur.com


STUFFED ANCHO CHILIES IN ESCABECHE - RECIPE | SPICE …
This is one of our favorite ways to enjoy leftovers from a big Mexican meal, particularly if you still have a few ancho chilies left in the bag after you cook.
From spicetrekkers.com


LATKES WITH ANCHO CHILE SALT AND WATERCRESS GUACAMOLE RECIPES
CHILES ANCHOS EN ESCABECHE CON GUACAMOLE 6 8 Provided by Food Network Categories main-dish Yield 4 to 8 servings Number Of Ingredients 21 Ingredients
From tfrecipes.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE RECIPE | FOOD NETWORK
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, …
From foodnetwork.cel28.sni.foodnetwork.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE - RECIPEBRIDGE
A Recipe for Chiles Anchos En Escabeche Con Guacamole that contains white vinegar,salt,vinegar,black peppercorns,cloves,garlic,olive oil,allspice,wate
From recipebridge.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE — BAILEY FARMS
An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, …
From baileyfarmsinc.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE RECIPE
Cook about 8 min. Remove from the heat. Add in the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, …
From cookeatshare.com


CHILES EN ESCABECHE RECIPES
CHILES ANCHOS EN ESCABECHE CON GUACAMOLE 2 0 Provided by Food Network Categories main-dish Yield 4 to 8 servings Number Of Ingredients 21 Ingredients
From tfrecipes.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE RECIPES
Chorizo-stuffed ancho chiles with sweet-sour escabeche (Chiles anchos rellenos en escabeche) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World …
From tfrecipes.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE RECIPE
Get full Chiles Anchos en Escabeche con Guacamole Recipe ingredients, how-to directions, calories and nutrition review. Rate this Chiles Anchos en Escabeche con Guacamole …
From recipeofhealth.com


CHILES ANCHOS EN ESCABECHE CON GUACAMOLE - BIGOVEN
Chiles Anchos En Escabeche Con Guacamole 1 1/2 c White vinegar 1 1/2 c Red wine vinegar 2 md White onions, peeled and 1 tb Whole allspice 1 ts Sea salt 1 Cone (6 1/2 ounces) 6 …
From bigoven.com


CHILES SERRANOS EN ESCABECHE RECIPE | FOOD NETWORK
Looking for Something Else? Healthy Highly Rated 5 Ingredients or Less Surprise Me Serranos en Escabeche Chiles Anchos en Escabeche con Guacamole Oysters en Escabeche …
From foodnetwork.cel28.sni.foodnetwork.com


PICKLED ANCHO CHILES STUFFED WITH GUACAMOLE RECIPE
Rellenos de Chiles Anchos en Escabeche con GuacamoleMiguel Ravego, a Mexican-American chef with roots in Sonora in northern Mexico, introduced me to marinated ancho chiles. …
From recipecollector.eu


Related Search