Try this Chiles Anchos En Escabeche Con Guacamole recipe, or contribute your own.
Suggest a better descriptionWash 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 Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6276 From: Meg Antczak
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Serving Size: 1 Serving (1692g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2126 | ||
Calories from Fat: 182 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1947.9mg | 67 % | |
Potassium 1160.2mg | 31 % | |
Total Carbohydrate 457.6g | 135 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 448.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2126
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