Title: Chiles anchos en escabeche con guacamole
 Categories: New, Text, Import
      Yield: 1 Servings
 
      4 md Size, dried ancho chiles
  1 1/2 c  White vinegar
  1 1/2 c  Red wine vinegar
      1 c  Water
      1    Cone (6 1/2 ounces)
           -piloncillo -or-
      1 c  Brown sugar
    1/3 c  Olive oil
      1 ts Sea salt
      6    Garlic cloves, cut into
           -strips
      2 md White onions, peeled and
           -thinly sliced
      5    Bay leaves
     10    Sprigs thyme
      1 tb Black peppercorns
      1 tb 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.)
  
  Yield: 4 to 8 servings