Directions:
- Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
- Discard all but 1 or 2 tablespoons of the oil in the skillet.
- Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
- For guacamole, combine all guacamole ingredients.
- Drain chiles and spoon guacamole into them. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.09 Kcal (2600 kJ) | ||
| Calories from fat | 579.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.37g | 99% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 21.85mg | 1% | |
| Potassium | 429.04mg | 9% | |
| Total Carbs | 12.72g | 4% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.6mg | 3% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 287.6 Kcal (1204 kJ) | ||
| Calories from fat | 268.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 99% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 10.12mg | 1% | |
| Potassium | 198.67mg | 9% | |
| Total Carbs | 5.89g | 4% | |
| Sugars | 2.77g | 24% | |
| Dietary Fiber | 2.14g | 18% | |
| Protein | 0.86g | 4% | |
| Vitamin C | 13.5mg | 49% | |
| Iron | 0.3mg | 3% | |
| Calcium | 9.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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