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Published: November 2006

Chef Patricia Quintana of Restaurant Izote - Mexico City
Chef Patricia Quintana

Restaurant Izote
Av. Presidente Masaryk 513, at Socrates
Mexico City, Mexico
Phone: 55-5280-1671

Pickling Dried Chiles
Chef Patricia Quintana of Restaurant Izote – Mexico City, Mexico
Adapted by StarChefs
.com

Dried chiles are ubiquitous in the street markets of Mexico and the country’s culinary tradition is correspondingly rife with their presence. Chef Patricia Quintana prepares the chiles in a traditional way, simultaneously pickling and rehydrating them in a flavorful liquid, rendering a chile with an intense depth of flavor.

Step 1: Bring the pickling liquid to a boil, then simmer for 8 minutes

Step 2: Remove liquid from the heat then add chiles and oil

Step 3: Marinate at room temperature for at least 3 hours, preferably over night

Step 4: Reserve the cooking liquid to use for plating


Pickled Chiles Stuffed With Guacamole
Chef Patricia Quintana of Restaurant Izote – Mexico City
Adapted by StarChefs.com

Yield: 8 Servings

Ingredients:

    Pickled Chiles Stuffed With Guacamole on StarChefs.comChiles:
  • 1 cup white wine vinegar
  • 1 cup red wine vinegar
  • 2 cups water
  • 2 piloncillo cones (6 1/2 ounces each), cut in pieces or 3-4 cups brown sugar
  • 5 Tablespoons corn oil
  • 5 Tablespoons olive oil
  • Salt
  • 3 elephant garlic cloves cut into strips or 5 large garlic heads, cut in thin rings
  • 2 medium white onions, peeled and sliced thinly
  • 10 bay leaves
  • 10 sprigs thyme
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon whole allspice
  • 8 medium dried ancho chiles, washed, slit open, seeded, and deveined (large dried red California chiles can be substituted)

    Guacamole Filling:
  • 2 ripe avocados, peeled and finely chopped
  • 1 medium white onion, finely chopped
  • 1/3 cup cilantro, finely chopped
  • 1 small fresh serrano chile, finely chopped
  • Juice of 1 lime
  • Salt
  • 2 Tablespoons olive oil

Method:
For the Chiles:

To make the chiles, bring the vinegars and water to a boil in a large saucepan. Add the piloncillo, oils and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook approximately 8 minutes. Remove from heat and add chiles. Let marinate for at least 3 hours at room temperature.

For the Guacamole Filling:
In a bowl, mash the avocado with a fork. Add the onion, cilantro, chile, lime juice, salt and olive oil.

To Assemble and Serve:
Stuff the chiles with the guacamole filling. Arrange on a serving platter and drench with room temperature marinade. Decorate with the marinated onion, garlic, peppercorns, allspice and herbs.

Variations:

Stuff with refried beans, crab salad or cheese.

Beverage Pairing:
A Mexican beer.


  • International Chefs Congress 2006

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