· 6 ancho peppers
· 2 cups cooked quinoa or other grain (wheatberries, freekeh)
· 3 ears of corn
· 1 avocado, sliced
· 1 lb. cleaned and de-veined shrimp, tails removed and cut into thirds
· 2 tablespoons olive oil
· 2 cloves garlic, chopped
· ¼ cup of juice
· 1 teaspoon honey
· 1 garlic clove
· 2/3 cup avocado oil
· ¼ cup chopped cilantro
· 1 seeded and deveined ancho chile
· Salt and pepper to taste
1. Prepare the chiles: Toast the chiles in a dry skillet or comal, taking care not to burn them. Once toasted, cover them with hot water and let them soak for about 10 minutes. Drain the chiles and pat dry. Make a slit down the length of the chile and remove the seeds and ribs. Set aside until ready to stuff.
2. Brush corn with olive oil and grill using an outdoor grill or on a grill pan. Remove kernels from the cob and set aside.
3. Prepare the vinaigrette: blend all of the vinaigrette ingredients, taste for seasoning.
4. In a large skillet, heat the olive oil and when hot, add in the chopped shrimp. Stir for a couple of minutes, season with salt and pepper and then add in the garlic. Remove from heat after shrimp is pink and no longer opaque. Do not overcook. Taste and adjust seasoning.
5. Combine the cooked shrimp, quinoa, corn and a bit of the vinaigrette. Use this mixture to stuff the chiles. Before serving, top with avocado and a bit more of the vinaigrette. Chiles can be served warm or room temperature.