Puffed Ancho Chiles With Guacamole - cooking recipe

Ingredients

8 -10 soft dried ancho chiles
2 -3 cups canola oil
1/2 onion, chopped
0.5 (16 ounce) package dark brown sugar
1 1/2 cups fresh orange juice
1 cup white vinegar
1/4 cup water
salt
1 tablespoon peppercorn
Guacamole
3 large avocados, cubed
2 roma tomatoes, cubed
1 small onion, minced
1/3 cup minced cilantro
1/4 cup lime juice
salt

Preparation

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.
Saute 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.