Chiles Anchos Rellenos - Vegan

August 29, 2000

While rummaging around for a chile relleno recipe, I found an interesting

variation on the usual kind, in that it is not battered or fried, and is made

from ancho (dried poblano) chiles. Although it included a vegetarian option at

the end, it required lots of editing to make it suitable for posting (the

printed recipe included Things We Do Not Eat). An added bonus: The book

included a photo which may be found at:

<http://www.driveway.com/share?sid=21cb9c7b.b1c1e & name=foodpix>http://www.drivew

ay.com/share?sid=21cb9c7b.b1c1e & name=foodpix

It's named relleno.jpg and may be imported into MC along with the following

recipe.

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Chiles Anchos Rellenos En Escabeche (stuffed Ancho Chiles)

</Nam></Summ>

<RcpE name= " Chiles Anchos Rellenos En Escabeche (stuffed Ancho Chiles) "

author= " Rick Bayless " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chiles Anchos Rellenos En Escabeche (stuffed Ancho Chiles)

Recipe By :Rick Bayless

Serving Size : 3 Preparation Time :0:00

Categories : appetizer Main Dish

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 good-size -- unblemished, dried

-- ancho chiles with stems intact

ESCABECHE:

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

2 bay leaves

1/2 cup cider vinegar

3/4 cup water

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 -- a little more if nee

FILLING:

4 medium-small boiling potatoes -- cut into 3/8-inch

cubes

1 tablespoon vegetable oil

1 tomato -- diced

1 cup garbanzos -- cooked or canned

GARNISH:

cilantro -- chopped or sprigs

For the escabeche: Place the carrot into a large (10-12-inch) skillet, drizzIe

on the oil, cover and set over medium heat. Stir from time to time as the

carrot cooks until tender, about 5 minutes. Add the garlic, allspice, bay

leaves, vinegar, water and piloncillo (or sugar). Bring to a simmer, stirring

to dissolve the sugar, remove from the heat and add the onion and salt. Stir

well and let cool. (The flavors will improve if made a day ahead.)

Chiles: Heat an ungreased griddle or heavy skillet over medium heat and toast

the time. uressing them flat 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.

Slip them into escabeche, spooning the vegetables on top; let soak 30 minutes.

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. With your fingers, carefully scrape out all the seeds that are

clinging to the seed pod and attached to the chiles aside covered Reserve the

escabeche and vegetables.

The filling: Boil the potatoes in salted water in a small saucepan, until

tender, about 10 minutes; drain. Heat the oil in a large (10 " -12 " ), heavy

skillet over medium heat. Add the potatoes and the tomato and cook until thick

and reduced; fry until potatoes are well-browned, (they'll soften and mash up a

bit). Stir in the garbanzos and cook, stirring, until everything comes

together.

Finishing the dish: Just before serving, spoon about a cup of the warm filling

into each chile, press and mold them into a plump shape and set on individual

serving a portion of the escabeche and vegetables over each chile, garnish with

cilantro and they're ready to serve.

Cuisine:

" Mexican "

Source:

" Rick Bayless's Mexican Kitchen, p. 108 "

S(Scanned & formatted by):

" Nancy Braswell "

Copyright:

" Rick Bayless, 1996 "

- - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 23g Total Fat; (69% calories from fat); 1g

Protein; 21g Carbohydrate; 0mg Cholesterol; 375mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;

1 Other Carbohydrates

Serving Ideas : Escabeche and filling can be made and refrigerated several d

NOTES : Serves twice as many as an appetizer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Appetizer

</CatT>

<CatT>

Main Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IPrp>

unblemished, dried ancho chiles with stems intact

</IPrp>

</IngR>

<IPrp>

peeled and cut into 1/8-inch dice

</IPrp>

</IngR>

<IPrp>

peeled and halved

</IPrp>

</IngR>

<IPrp>

preferably coarsely ground

</IPrp>

</IngR>

<IngR name= " cone (about 1 ounce) piloncillo (mexican unrefined sugar) "

unit= " small " qty= " 1 " ></IngR>

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IPrp>

a little more if needed

</IPrp>

</IngR>

<IPrp>

cut into 3/8-inch cubes

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

cooked or canned

</IPrp>

</IngR>

<IPrp>

chopped or sprigs

</IPrp>

</IngR>

<DirS>

<DirT>

For the escabeche: Place the carrot into a large (10-12-inch) skillet, drizzIe

on the oil, cover and set over medium heat. Stir from time to time as the

carrot cooks until tender, about 5 minutes. Add the garlic, allspice, bay

leaves, vinegar, water and piloncillo (or sugar). Bring to a simmer, stirring

to dissolve the sugar, remove from the heat and add the onion and salt. Stir

well and let cool. (The flavors will improve if made a day ahead.)

</DirT>

<DirT>

Chiles: Heat an ungreased griddle or heavy skillet over medium heat and toast

the time. uressing them flat 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.

</DirT>

<DirT>

Slip them into escabeche, spooning the vegetables on top; let soak 30 minutes.

</DirT>

<DirT>

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. With your fingers, carefully scrape out all the seeds that are

clinging to the seed pod and attached to the chiles aside covered Reserve the

escabeche and vegetables.

</DirT>

<DirT>

The filling: Boil the potatoes in salted water in a small saucepan, until

tender, about 10 minutes; drain. Heat the oil in a large (10 & quot;-12 & quot;),

heavy skillet over medium heat. Add the potatoes and the tomato and cook until

thick and reduced; fry until potatoes are well-browned, (they & apos;ll soften

and mash up a bit). Stir in the garbanzos and cook, stirring, until everything

comes together.

</DirT>

<DirT>

Finishing the dish: Just before serving, spoon about a cup of the warm filling

into each chile, press and mold them into a plump shape and set on individual

serving a portion of the escabeche and vegetables over each chile, garnish with

cilantro and they & apos;re ready to serve.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

Rick Bayless & apos;s Mexican Kitchen, p. 108

</Srce>

<CpyR>

Rick Bayless, 1996

</CpyR>

<SrvI>Escabeche and filling can be made and refrigerated several days in

advance. Marinate chiles up to several hours ahead, stuff and serve.

</SrvI>

<Note>

Serves twice as many as an appetizer.

</Note>

</RcpE></mx2>

Sign In

Chiles Anchos Rellenos - Vegan

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads