Pickled Chiles Stuffed with Guacamole

Provided by Patricia Quintana Restaurant Izote and Siete

Adapted by StarChefs.com

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Prep: 1 hr.
Cook: 20 mins
Ready in: 1 hr., 20 mins

Serves:

Ingredients

1 cup white wine vinegar
1 cup red wine vinegar
2 cup water
2 cup piloncillo cones (6 1/ounces each), cut in pieces or 3-4 brown sugar
5 tablespoon corn oil
5 tablespoon olive oil
Salt
3 clove elephant garlic cut into strips or 5 large garlic heads, cut in thin rings
2 medium white onions, peeled and sliced thinly
10 bay leaves
10 sprig thyme
1 tablespoon black peppercorns
1 tablespoon whole allspice
8 medium dried ancho chiles, washed, slit open, seeded, and deveined (large dried red California chiles can be substituted) For the guacamole filling:
2 ripe avocados, peeled and finely chopped
1 medium white onion, finely chopped
1/3 cup finely chopped cilantro
1 fresh small serrano chile, finely chopped
Juice of 1 lime
Salt
2 tablespoon olive oil

Cooking Instructions

METHOD:

To make the chiles, bring the vinegars and water to a boil in a large saucepan. Add the piloncillo, oils and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook approximately 8 minutes. Remove from heat and add chiles. Let marinate for at least 3 hours at room temperature.

To make the filling, in a bowl, mash the avocado with a fork. Add the onion, cilantro, chile, lime juice, salt and olive oil.

To serve, stuff the chiles with the filling. Arrange on a serving platter and drench with room temperature marinade. Decorate with the marinated onion, garlic, peppercorns, allspice and herbs.

Round Out the Meal:

With refried beans.

Kid Friendly:

Omit the ancho chiles.

Beverage Pairing:

A Mexican beer.