Best Chiles Anchos En Escabeche Con Guacamole Recipes

Border Guacamole image

Provided by Food Network

Number Of Ingredients 20

5 ripe avocados, preferably Haas
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lettuce, shredded for serving
Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper
2 tablespoons cracked black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
1 teaspoon salt

Steps:

In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.
In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Serranos en Escabeche image

Provided by Food Network

Yield 6 pints

Number Of Ingredients 12

1 1/2 pounds serrano or jalapeno chiles
3/4 cup olive oil
2 medium white onions, cut into 1/2-inch slices
3 medium carrots, cut into 1/2-inch slices
1 head of garlic, separated into cloves but not peeled
2 cups white wine vinegar
1/2 cup water
2 tablespoons salt
1 bay leaf
1/2 teaspoon dried oregano, crumbled
3 sprigs fresh marjoram, leaves only, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped

Steps:

Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.

South of the Border Guacamole image

Provided by Food Network

Time 5m

Yield 4 Servings

Number Of Ingredients 7

1 lb. Mission® Tortilla Strips
2 large ripe Avocados
1 medium Tomato, chopped
1 Green Onion, chopped
2 Green Chile Peppers, seeded and chopped
1/8 tsp. Black Pepper
3 Tbsp. Lemon Juice

Steps:

1.Chop avocados coarsely and mash until smooth. Serve with Mission® Tortilla Strips. 2.Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. 3.Cover tightly with plastic wrap until ready to serve.

Chiles Serranos en Escabeche image

Provided by Food Network

Categories side-dish

Yield 6 pints

Number Of Ingredients 11

1 1/2 pounds Serrano chiles
3/4 cup olive oil
2 medium white onions, thickly sliced
3 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups mild white vinegar
2 tablespoons sea salt
1 bay leaf
2 teaspoons dried oregano
3 sprigs fresh marjoram
3 sprigs fresh thyme

Steps:

Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.