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Name: Marinated Ancho Chiles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 c Water; 4 oz Ancho chiles (about 8; 4 oz Piloncillo or 1 cup firmly; 1 1/2 c Cider vinegar; 5 Cloves; 8 Allspice berries; 8 Black peppercorns; 8 lg Garlic peeled

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INGREDIENTS

4 c Water
4 oz Ancho chiles (about 8
4 oz Piloncillo or 1 cup firmly
1 1/2 c Cider vinegar
5 Cloves
8 Allspice berries
8 Black peppercorns
8 lg Garlic ; peeled

Servings

INSTRUCTIONS

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 Recipe by: CHEF DU JOUR SHOW #DJ9161 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari on Nov 16, 1997

NOTES

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Marinated Ancho Chiles

4 c Water
4 oz Ancho chiles (about 8
4 oz Piloncillo or 1 cup firmly
1 1/2 c Cider vinegar
5 Cloves
8 Allspice berries
8 Black peppercorns
8 lg Garlic peeled

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    Recipe by: CHEF DU JOUR SHOW #DJ9161    Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari  <Baldassari@compuserve.com> on Nov 16, 1997

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4 Servings

Calories: 46
Calories from Fat: 17 (37%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 28mg		1 %
Potassium 153.9mg		4 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 5g
Protein 1g		1 %
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.

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Calories per serving: 46

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