Marinated Ancho Chiles

I am  able to give you this recipe because of the internet and the social networks that it has made possible.  I put up a post on my new Chef of the Month, Victor Nava Pastelero with the caveat that the recipes he had given me would not be up until I had the time to translate them.  No more than 20 minutes later, A Mexican woman living in Canada offered to do it for me at no charge.

Not only is she an anthropologist (I’m often described as a cultural anthropologist) but she has attended culinary school and worked in a restaurant for  years and is now a professional translator.  And we are building a nice friendship.

Obviously this recipe is for a huge amount of chiles. Victor is after all a caterer but you can divide the amounts  by 4 or 6 and as soon as I can, I will cut it down to a manageable size. But this is the kind of recipe you make and keep in the refrigerator for an impromptu meal.

A Rose for Carmen
Weighed-down Chiles

2 lbs Fresh Ancho chiles, the smoothest you can find (46 to 50 chiles)
2 lbs. Onions, sliced in rings
1 lb Cotija cheese, shredded
1 lb Anejo cheese, shredded
1 quart (4 cups) olive oil
1 quart (4 cups) dark vinegar
6 tbsp salt or seasoned salt
Fresh herbs to taste (marjoram, laurel, thyme)

1. Remove dust from chiles with a dry cloth, roast them directly on the fire taking care not to burn them. This will help loosen the vein and help in the softening process.

2. Put a clean cloth inside a plastic bag and carefully place the warm chiles inside. Close the bag tightly, so the heat generated inside makes the chiles sweat. Allow to rest until chiles are softened.

3. Take out the chiles, one by one, firmly closing the bag after each removal, so that the chiles remaining in the bag will not get cold. Carefully smooth out each chile with a damp cloth. Try freeing the vein inside by carefully pulling on the stem, without breaking or pulling the stem loose.

4. Mix together both cheeses.

5. Once you have cleaned all the chiles, carefully slit one side. Remove all seeds and veins to prevent the chiles from being too hot (spicy). Fill the chiles with the cheese mix.

6. In an earthenware or glass saucepan, (never aluminium) mix the olive oil, vinegar, salt or seasoned salt.

7. In a ring mold (or a round cake mold if you prefer), place a layer of chiles, one of onion rings and fresh herbs, and cover with the olive oil/vinegar mix. Continue layering in the same way until you have used all the chiles and onions and the marinade properly covers the whole.

8. Place a wooden board or dish over the chiles and weigh down with a heavy object (unopened cans, bricks covered with a towel, etc.). After 24 hours, turn them over. They can be served after 48 hours.

They can be frozen.