Stuffed Poblano Chiles With Avocado And Potatoes
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Black Peppercorn1 cup
Skim Milk1.5 cups
Water2 cups
Cider Vinegar1 tsp
Mexican Oregano (dried)Directions:
1
Put the potatoes in a medium saucepan and add lightly salted water to cover
2
Bring to a boil over high heat
3
Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes
4
Drain and let stand until cool enough to handle
5
Peel the potatoes and place in a medium bowl
6
Mash the potatoes, leaving them a bit lumpy 2
7
Make a lengthwise cut in each chile and remove the seeds
8
Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt
9
Stuff the chiles with the potato mixture
10
Place in a 9-by-13-inch baking dish
11
Cover with plastic wrap and refrigerate
12
To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F
13
Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over
14
Drain the garlic in a sieve, discarding the milk
15
In a small bowl, toss the garlic cloves in the olive oil
16
Spread the garlic in a single layer on a baking sheet and cover with aluminum foil
17
Roast until tender and golden, about 20 minutes
18
Set aside
19
To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat
20
Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes
21
Remove from the heat
22
Heat the oil in a medium skillet over medium heat
23
Add the onion and cook until it begins to soften, about 1 minute
24
Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil)
25
Remove from the heat, add the roasted garlic, and let cool completely
26
Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours
27
To serve, remove the chiles from the refrigerator and let come to room temperature
28
Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves
29
Put the potatoes in a medium saucepan and add lightly salted water to cover
30
Bring to a boil over high heat
31
Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes
32
Drain and let stand until cool enough to handle
33
Peel the potatoes and place in a medium bowl
34
Mash the potatoes, leaving them a bit lumpy 2
35
Make a lengthwise cut in each chile and remove the seeds
36
Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt
37
Stuff the chiles with the potato mixture
38
Place in a 9-by-13-inch baking dish
39
Cover with plastic wrap and refrigerate
40
To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F
41
Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over
42
Drain the garlic in a sieve, discarding the milk
43
In a small bowl, toss the garlic cloves in the olive oil
44
Spread the garlic in a single layer on a baking sheet and cover with aluminum foil
45
Roast until tender and golden, about 20 minutes
46
Set aside
47
To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat
48
Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes
49
Remove from the heat
50
Heat the oil in a medium skillet over medium heat
51
Add the onion and cook until it begins to soften, about 1 minute
52
Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil)
53
Remove from the heat, add the roasted garlic, and let cool completely
54
Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours
55
To serve, remove the chiles from the refrigerator and let come to room temperature
56
Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves