Anchos De Akumal

Name: Anchos De Akumal
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

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!