Marinated Ancho Chiles
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Marinated Ancho Chiles
Last updated 6/12/2012 12:59:05 AM. Recipe ID 21964. Report a problem with this recipe.
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      Title: Marinated ancho chiles
      Yield: 4 Servings
      4 c  Water
  1 1/2 c  Cider vinegar
      4 oz Piloncillo or 1 cup firmly
           Packed dark brown sugar
      5    Cloves
      8    Allspice berries
      8    Black peppercorns
      8 lg Garlic cloves, peeled
      4 oz Ancho chiles (about 8
  Place all ingredients, except the chiles, in a heavy medium saucepan
  and bring to a boil over high heat. Reduce the heat to medium and
  cook, uncovered, for 20 minutes, until somewhat reduced.
  While the marinade is reducing, look over the chiles. If they are very
  brittle, place them in a steamer basket or platform and steam in a
  tightly covered saucepan over boiling water just long enough to make
  them slightly flexible. (Alternatively, wet the chiles slightly and
  place them in a plastic bag; microwave on full power for 30 to 40
  seconds.) With a small sharp knife, make a small (about 1 1/2-inch)
  lengthwise slit in each chile and carefully remove the seeds and
  veins, taking care not to split the chile any more. Rinse under cold
  running water, drain, and add to the boiling marinade. Cook 1 to 3
  minutes until the chiles are soft but not falling apart; the exact
  timing will vary according to the age and condition of the chiles.
  Place the chiles and marinade in a nonreactive bowl or container
  (stainless steel, glass, earthenware) and let stand at room
  temperature for at least 3 hours or preferably overnight.
  You can drain the chiles and serve them as they are (no need to
  remove the spices). I like to stuff them with different fillings, for
  example; beef, pork or Chicken Picadillo or shredded cheese mixed
  with scallions.
  Yield: 4 servings

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Recipe ID 21964 (Apr 03, 2005)

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