Pickled Ancho Chiles Stuffed with Tuna
Rellenos de Chiles Anchos en Escabeche con AtúnIt was with enthusiastic amazement that I ate stuffed ancho chiles for the first time in a restaurant in the 1970s, when I ordered chiles rellenos and the dish arrived made with dried anchos instead of fresh green chiles. That day I learned a whole new way to use these dried red chiles. Several years later, I enjoyed them again in another classic dish as prepared by Chef Miguel Ravego of Austin, Texas. This recipe follows his technique. Serve as a first course salad.
Ingredients
Makes 4 servings
- 4 large blemish-free ancho chiles of equal size
- 1 cup red wine vinegar
- 1 cup water
- 2 tablespoons dark brown sugar
- 2 bay leaves
- ½ teaspoon allspice berries
- 4 whole cloves
- ½ teaspoon dried oregano Mexican variety preferred
- 2 about 3-inch-long fresh mint sprigs
- 2 tablespoons olive oil
- 1 9-ounce can solid white tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lime juice
- Small lettuce leaves such as red leaf or butter lettuce
- ¼ cup crumbled queso fresco fresh Mexican cheese
- Chopped fresh cilantro
Instructions
- 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.
- 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.
Notes & Wine Advice
Serve at once.