Pickled Ancho Chiles

This dish of Potato and Walnut “Chorizo” stuffed Ancho Chiles with Avocado Aioli and Pepitas makes for a hearty, plant-forward southwestern treat. The vegan twist on chorizo is made with spiced ground walnuts, lentils and sundried tomatoes, for a perfectly meaty texture. Replace the aioli with a plant-based crema for a vegan version of this dish. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 Chiles

Method

  1. Place all ingredients, except the chilis, in a medium, non-reactive saucepan and bring to a boil over high heat. Remove from the heat and reserve.

  2. Soften the chilis by steaming them over boiling water just until they become flexible. Cut a slit the length of the chili to within 1 inch of each end. Using a sharp paring knife, remove the seeds and veins from the chilis. Handle the chilis carefully since each chili will be stuffed and if it is torn the appearance will be spoiled.

  3. Add the cleaned chilis to the hot marinade and return to a quick boil over high heat. Press the chilis under the liquid with a plate, cover and refrigerate overnight. The following day the chilis should be fully softened and the color will have lightened considerably. If they are still leathery at all, return the pot to the heat and bring the marinade back to the boil.

  4. Allow the chilis to cool pressed under the surface of the hot liquid.

  5. Once cool, the chilis are ready to use.

Ingredients

Pickled Anchos

¾ cup cider vinegar

1/3 cup brown sugar, packed

5 ea. cloves

10 ea. allspice berries

10 ea. black peppercorns

2 ea. bay leaf

6 ea. garlic cloves, peeled and cracked

6 ea. thyme, fresh sprigs

8 ea. ancho chiles

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.