Ingredients
Chiles
- 8-10 large ancho chiles
- 10 qts boiling water
- 3 cups piloncillo or brown sugar
Stuffing
- 2 lbs ground alligator tail meat
- 2 medium onions, diced
- 5 cloves of garlic, minced
- 3 medium tomatoes, chopped
- 1 bunch parsley, chopped
- 1/2 cup green olives, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins
- Salt and pepper to taste
Instructions
Chiles
Add piloncillo to boiling water. Let dissolve, stirring occasionally. Slit the anchos down the side, lengthwise. Remove seeds from inside. Place anchos in container that'll hold anchos and piloncillo water. Pour hot piloncillo water over anchos and let sit for 2 hours or until anchos are rehydrated. They'll become softer to the touch and brighter red in color.
Once 2 hours have passed. Drain anchos from piloncillo water and allow them to cool.
Stuffing
Sautée onions and garlic for about 3 minutes. Throw in tomatoes. Let cook for about 5 minutes. Add ground alligator tail meat and let cook for 5 minutes. Mix in olives, almonds, raisins and parsley. Remove from pan and let cool.
Assembling the Rellenos
Divide stuffing into 8 equal portions and stuff them into the anchos, being careful not to rip the skin. Once stuffed, place all rellenos on a baking dish and place in preheated oven set to 400 degrees. Leave in oven for 15-20 minutes or until hot all the way through.
Remove all anchos from oven and place on a serving plate. Garnish with Honduran crema or regular sour cream and chopped cilantro. Serve with white rice and beans.
Recipe courtesy of Jeff Martinez Executive Chef of El Chile Café y Cantina, Austin Texas.