• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Chiles Anchos Capones(Stuffed Seedless Ancho Chiles)

Monday, 26 May 2008

Description

The word capon translates as "castrated" but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.

Ingredients

At a glance
Cuisine
Mexican
Vegetarian
Ingredient
Chile peppers
Cooking Method
Boil
Simmer
Heat Level
1
Chile
Ancho
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
8-10
  • 10 ancho chiles
  • 1 quart hot water
  • 2 pounds queso añejo or romano cheese, grated
  • 8 cups chicken stock
  • 3 cups small green onions, without the green ends
  • 1 cup pork lard or substitute vegetable oil
  • ¼ cup flour
  • Salt to taste

Methods/steps

In a dry skillet, lightly toast the ancho chiles without burning them. Soak the chiles for 5 minutes in hot water to soften them, then drain and dry them. With a knife, make a slit in the side of each pod and deseed them. Stuff the chiles with the cheese and set aside. You can tie them to keep the stuffing from falling out if you wish.

Heat the chicken stock and boil the green onions for 3 minutes. Remove the onions from the stock and set both aside.

Heat the lard until lightly smoking. Fry the chiles on both sides, starting on the open side. Remove the chiles from the oil and drain on paper towels. Fry the green onions in the lard. Remove and set aside. Add the flour to the lard and stir until completely mixed without letting the mixture turn brown. Pour the chicken stock in the pan and stir until no more lumps are seen. Simmer the sauce to thicken for 5 minutes while stirring. Add the chiles and let simmer 2 more minutes. The sauce should be smooth, but not too thick. Add stock if necessary. Serve the chiles immediately with some green onions on the side.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

viagra active ingredient, http://www.fiery-foods.com/levitra/buy-brand-levitra/