Anchos De Akumal

By • September 9, 2013 • 9 Comments

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Author Notes: There is a little restaurant in Akumal Mexico called La Lunita that serves the fine dining needs of the village - mind you, this is the very best fine dining, the kind where your toes are in the sand, the food is fresh and local, and the service is friendly. Several years ago I had an unforgettable appetizer of a cheese stuffed ancho pepper with some salsa and some honey drizzle. I checked the menu and it's not on there right now, so I am using the memory as a starting point and going from there. This is a delicious light appetizer but can easily be made into an entree with the addition of a few shrimp, perhaps grilled in butter, adobo and lime. I am writing the recipe for 1 but you can double triple or whatever very easily as you will see.aargersi

Serves 1

  • 1 dried ancho chili
  • 1-2 cup(s) apple juice (or enough to completely cover the ancho when you soak it)
  • 1/4 cup creamy chevre
  • 1 teaspoon adobo from the canned chilis in adobo
  • 1 tablespoon honey (if you can get some of the super floral honey from the Yucatan, all the better)
  • 1 tablespoon white wine vinegar
  • 1 pinch red pepper flakes
  • 1 teaspoon minced shallot
  • 2 tablespoons sliced almonds
  1. Start with the pepper. Immerse it completely in apple juice and allow to soften all the way. You can hurry this process with gentle heat, but I put mine in a Tupperware a day ahead and soaked over night, turning it halfway through. The chili should be very soft and pliable, and will lighten a bit in color.
  2. Make the gastrique - warm the honey and vinegar with the shallots and red pepper, and allow that to stand while you prepare the rest. Toast the almonds and set those aside.
  3. Mix the chevre and the adobo together. Cut a slit in the ancho and remove the seeds. Spread the inside of the ancho with the cheese mixture.
  4. To serve simply place the filled ancho on a plate, drizzle with gastrique and top with toasted almonds. So easy, so tasty!
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about 1 year ago savorthis

I just made some mole so I have one bazillion dried chilis leftover and this looks great! It reminds me too of that amazing chiles en nogada dish. Do you have a recipe for THAT by chance?

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I don't, but I bet we could come up with one - or find one on Bayliss or someone's sites ...

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Thanks you guys! It's so easy to make too!

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about 1 year ago creamtea

This looks so good!

Summer_2010_1048

about 1 year ago Midge

Yum!

Spiceroute

about 1 year ago Madhuja

You have the most amazing Mexican recipes! Love this! :)

Photo_squirrel

about 1 year ago LE BEC FIN

well now, THIS is a refreshingly unusual recipe.Yay! I am surprised that one doesn't griddle the chile first to get that smoky toasted flavor. What do you think,a? Man, if this isn't picked for finalist or CP, there is no justice left in the 52 world!

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Thanks LBF! I hadn't thought about griddling, you do get smoky flavor from the adobo - more adobo = more smoke and heat which honestly I will probably add next time ...

Lobster_001

about 1 year ago nannydeb

Sweet & spicy! Yum!