Marinated Ancho Chiles a la Luz Barreras (Chiles anchos Nana Luz)
I am putting this recipe not just because the marinade is similar to the one used at Las Mercedes for one of their chiles rellenos but to honor “nanas” everywhere and my dear friend, renowned Mexican designer, Manuel Mendez, who recently passed away. Manuel baptized my food as “comida de nanas,” the kind of food a loving nanny would make for her charge.
Ingredients
- 8 cups water
- 3 cups cider vinegar
- 8 ounces piloncillo or 2 cups packed dark brown sugar
- 10 whole cloves
- 16 whole allspice
- 16 black peppercorns
- 1 head garlic separated into cloves and peeled
- 8 ounces ancho chiles about 16 chiles
Instructions
- Place all ingredients except ancho chiles in a large, wide pot and bring to a boil over high heat. Reduce heat to medium and cook uncovered for 20 minutes, until somewhat until reduced.
- While the marinade is reducing, look over the chiles. If they are very brittle, place in a steamer basket or platform and steam in tightly covered saucepan over boiling water just long enough to make them slightly flexible. (Alternatively, wet chiles slightly and place in plastic bag; microwave on full power for 30-40 seconds.) With small sharp knife, make a small (about 1½ inches) lengthwise slit in each chile and carefully remove seeds and veins, taking care not to split the chile any more. Rinse under cold running water, drain, and add to boiling marinade. Cook about 1-3 minutes, or until chiles are soft but not falling apart; timing will vary according to age and condition of the chiles.
- Place chiles and marinade in a bowl or container and let stand at room temperature for at least 3 hours or preferably overnight.
Notes
Nana Luz simply drained the chiles and served them as they were
Nutrition
Calories: 219kcalCarbohydrates: 47gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gSodium: 44mgPotassium: 617mgFiber: 8gSugar: 36gVitamin A: 7512IUVitamin C: 10mgCalcium: 44mgIron: 2mg