Chorizo-stuffed Ancho Chiles |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A perfectly balanced dish. Because all the parts can be prepared well in advance, this is a perfect party dish. It looks as stunning as a first course or light main dish as it does on a buffet-size platter.VARIATION Vegetarian Stuffed Anchos-In a large skillet filmed with oil, brown a sliced onion. Read more . Add 1 large diced tomato and cook until thick and reduced; stir in the potatoes and 1 cup cooked or canned garbanzos and cook, stirring, until everything comes together Ingredients:
1 medium carrot, peeled and cut into 1/8-inch dice |
1/4 cup olive oil |
2 garlic cloves, peeled and halved |
1/2 teaspoon ground allspice, preferably coarsely ground |
2 bay leaves |
1/2 cup cider vinegar |
1 small cone (about 1 ounce) piloncillo (mexican unrefined sugar) or 2 tablespoons dark brown sugar |
1 small red onion, thinly sliced |
1/2 teaspoon salt, plus a little more if needed |
6 good-size, unblemished, dried ancho chiles with stems intact |
4 medium-small boiling potatoes, cut into 3/8-inch cubes |
1 tablespoon vegetable oil |
8 ounces (1 cup) chorizo sausage, casing removed |
chopped or sprigs of cilantro, for garnish |
Directions:
1. The escabeche.
2. -
3. Place the carrot into a large (10- to 12-inch) skillet, drizzle on the olive oil, cover and set over medium heat.
4. Stir from time to time as the carrot cooks until crisp-tender, about 5 minutes.
5. Add the garlic, allspice, bay, vinegar, 3/4 cup water and piloncillo, bring to a simmer, stirring to dissolve the sugar, remove from the heat and add the onion and salt.
6. Stir well and let cool.
7. The flavors will improve if made a day ahead.
8. The chiles.
9. -
10. Heat an ungreased griddle or heavy skillet over medium heat and toast the whole chiles one at a time, pressing them fiat for 10 to 20 seconds with a spatula until they become very aromatic, then flipping them and pressing down to lightly toast the other side.
11. Slip them into escabeche, spooning the vegetables on top; let soak 30 minutes.
12. Remove the chiles from the escabeche, leaving behind as much liquid as possible, and, using a small knife, make a slit in the side of each one from stem to point.
13. Now, with your fingers, carefully scrape out all the seeds that are clinging to the seed pod and attached to the veins.
14. Set the chiles aside, covered.
15. Reserve the escabeche and vegetables.
16. -
17. The chorizo filling.
18. -
19. Boil the potatoes in salted water in a small saucepan, until tender, about 10 minutes; drain.
20. Heat the oil in a large (10- to 12-inch), heavy skillet over medium-low, add the chorizo and cook, stirring to break up any clumps, until thoroughly done, about 10 minutes. Use a slotted spoon to scoop it out, leaving behind as much fat as possible.
21. Pour off all but a thin coating of the fat and raise the temperature to medium.
22. Add the potatoes and fry, stirring and scraping the pan regularly, until well browned (they'll soften and mash up a bit), about 15 minutes. Add the chorizo and heat through. Taste and season with salt if necessary.
23. Finishing the dish.
24. Just before serving, spoon about 1/3 cup of the warm potato-chorizo filling into each chile, press and mold them into a plump shape and set on individual serving plates.
25. Spoon a portion of the escabeche and vegetables over each chile, garnish with cilantro and they're ready to serve.
26. -
27. ADVANCE PREPARATION
28. -
29. The escabeche and filling can be made and refrigerated several days in advance. Marinate chiles up to several hours ahead; stuff and serve.
|
|