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Anchos Rellenos

Anchos Rellenos

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45 Min
4
Servings
18
ingredients

Poblano peppers are most often associated with chiles rellenos yet the following authentic Mexican recipe, Anchos Rellenos, is a delicious variation found in Central Mexico.

 

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Ingredients

Escabeche

Filling

11 Steps to complete

  • 1
    For escabeche: Place a medium saucepan over medium heat. Combine water, apple cider vinegar, piloncillo or brown sugar, garlic, bay leaves, allspice, black pepper, cinnamon and bring to boil. Add ½ Tbsp. of salt. Reduce heat to low and simmer 15 minutes.
  • 2
    Remove from heat. Let cool and strain into a glass bowl. Discard solids.
  • 3
    Preheat a medium pan over medium heat for one minute. Add olive oil, heat for 1 more minute. Add onions, carrots and sauté for 3 minutes. Add salt (about ¼ tsp) or to taste. Remove from heat and add to escabeche mixture.
  • 4
    Prepping Chiles Anchos: Place a griddle or dry skillet over medium heat. Place anchos on skillet and toast for about 30 seconds on each side, pressing down with a metal spatula.
  • 5
    Remove peppers from skillet. Make a slit across length of each pepper and remove seeds. Leave stems intact.
  • 6
    Place the anchos in the escabeche mixture. Place a plate over anchos to hold them down. Marinate in the refrigerator for ½ hour or until soft.
  • 7
    For filling: In large skillet over medium heat, cook the chorizo for 7 minutes. Add onions and oregano, cook for 2-3 minutes.
  • 8
    Add potatoes, and cook for 3-4 minutes.
  • 9
    Add cheese and mix well.
  • 10
    Stuff each ancho with the potato and chorizo mixture.
  • 11
    Arrange peppers on platter and top with escabeche.
For escabeche: Place a medium saucepan over medium heat. Combine water, apple cider vinegar, piloncillo or brown sugar, garlic, bay leaves, allspice, black pepper, cinnamon and bring to boil. Add ½ Tbsp. of salt. Reduce heat to low and simmer 15 minutes.; Remove from heat. Let cool and strain into a glass bowl. Discard solids.; Preheat a medium pan over medium heat for one minute. Add olive oil, heat for 1 more minute. Add onions, carrots and sauté for 3 minutes. Add salt (about ¼ tsp) or to taste. Remove from heat and add to escabeche mixture.; Prepping Chiles Anchos: Place a griddle or dry skillet over medium heat. Place anchos on skillet and toast for about 30 seconds on each side, pressing down with a metal spatula.; Remove peppers from skillet. Make a slit across length of each pepper and remove seeds. Leave stems intact.; Place the anchos in the escabeche mixture. Place a plate over anchos to hold them down. Marinate in the refrigerator for ½ hour or until soft.; For filling: In large skillet over medium heat, cook the chorizo for 7 minutes. Add onions and oregano, cook for 2-3 minutes.; Add potatoes, and cook for 3-4 minutes.; Add cheese and mix well.; Stuff each ancho with the potato and chorizo mixture.; Arrange peppers on platter and top with escabeche.

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