Chief dish
Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
Chiles Anchos Rellenos de Requesón en Escabeche de Vino Tinto
Serves 6 as a first course
Ingredients:
1/2 cup olive oil
1 large red onion, sliced 1/4 inch thick
1 small cone (about 1 ounce) piloncillo
(Mexican unrefined sugar) or 2
tablespoon dark brown sugar
2/3 cup red wine vinegar
1 cup red wine
Herbs (a few sprigs of fresh thyme
and/or marjoram, a few bay leaves)
Salt
6 good-size, fresh and supple
dried ancho chiles
6 cloves garlic, unpeeled
2 cups (1 pound) dry (AKA hand
dipped, Italian or Mexican style) ricotta
1/2 cup cilantro, chopped plus
leaves or sprigs for serving
1/8 teaspoon black pepper,
preferably freshly ground
Method:
1. Prepare the escabeche. In a large
(10- inch) skillet heat the olive
oil over medium-high. Add the
onion and cook, stirring regularly,
until beginning to brown but not
too soft, about 5 minutes. Add
the piloncillo (or brown sugar),
vinegar, red wine, herbs and
1 teaspoon salt. Simmer over
medium-low for 15–20 minutes,
and then remove from the heat.
2. Prepare the chiles. Use a small knife
to cut a slit in each chile from stem
end to the end. Carefully (so as
not to rip the chile) remove the
seeds with knife or fingers. On an
ungreased skillet or griddle heated
over medium, toast the chiles one or
two at a time, pressing them against
the hot surface with a metal spatula
for a few seconds, then flipping
them and pressing the other side.
They will not change color—just fill
the kitchen with their roasted chile
42 Food Mexico and Me Special Edition 2015
aroma. Place the toasted chiles in a
baking dish and cover them with the
escabeche. Use a plate to keep them
submerged. After the chiles have
rehydrated for 30 minutes, carefully
remove them from the escabeche
and lay them on a plate. Pat them
inside and out with paper towels. Set
aside the escabeche for serving.
3. Prepare the filling. While the chiles
are soaking, roast the unpeeled
garlic in the skillet (or on the
griddle) over medium heat, turning
regularly until they are softened and
blotchy-black, about 15 minutes.
Cool, peel and in a medium bowl
mash to a coarse puree with a
fork. Mix in the ricotta, cilantro
and black pepper. Taste and
season with salt, usually with 1/2
teaspoon salt. Fill each chile with
a portion of the ricotta mixture
and lay on a deep platter, seamside down. Spoon the escabeche
over the top, decorate with
cilantro. Now the dish is ready.
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