PICKLED ANCHO CHILES STUFFED WITH TUNA

Pickled Ancho Chiles Stuffed with Tuna image

Number Of Ingredients 16

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4 , large blemish-free ancho chile kimmy, , of equal size
1 cup red wine vinegar
1 cup water
2 tablespoons dark brown sugar
2 bay leaves
1/2 teaspoon allspice berries
4 whole cloves
1/2 teaspoon dried oregano (Mexican variety preferred)
2 sprigs fresh mint (about 3-inch long)
2 tablespoons olive oil
1 (9-ounce) package solid white tuna, drained
3 tablespoons mayonnaise
1 teaspoon fresh lime juice
small lettuce leaves, such as red leaf or butter lettuce
1/4 cup , crumbled queso, fresco (fresh Mexican cheese)
chopped fresh cilantro

Steps:

1. Wipe the chiles with a damp paper towel to remove dust. In a hot dry skillet warm the chiles briefly until they soften and are pliable. Slit the chiles down 1 side, seed, and devein, leaving the stems intact. Reserve. In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice berries, and oregano. Remove the pan from the heat. Add the reserved chiles, fresh mint, and olive oil. Cover and marinate at room temperature, turning gently once or twice, 6 to 8 hours. 2. About 1 hour before serving, mix the tuna, mayonnaise, and lime juice in a medium bowl. Drain the chiles and discard the marinade. Stuff the chiles equally with the tuna. The marinated chiles are fragile, so handle very gently to prevent tearing them. Place 1 stuffed chile on each of 4 serving plates. Garnish with lettuce leaves. Sprinkle with crumbled cheese and chopped cilantro. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves