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Stuffed Ancho Chiles

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.

  • yield: Serves 6

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Ingredients

  • 6 ancho chiles (as flexible as possible)
  • 1 medium white onion, in slices
  • 1/2 cup orange juice
  • 1 cup white vinegar
  • 1/2 cooking oil, corn or safflower
  • 1 pound piloncillo or dark brown sugar
  • Salt and freshly ground pepper to taste

Directions

  1. Step 1

    Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.

  2. Step 2

    In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.

  3. Step 3

    Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.

  4. Step 4

    The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.

Source
Radio, February Winter

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