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Published:
November 2006
Chef Patricia Quintana
Restaurant Izote
Av. Presidente Masaryk 513, at Socrates
Mexico City, Mexico
Phone: 55-5280-1671
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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:
 Chiles:
- 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.
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