Plantain-Stuffed Chipotles Chiles in Escabèche

Plantain-Stuffed Chipotles Chiles in Escabèche

Info

Rating
Calories
311.0
Protein
2.0
Sodium
1669.0
Fat
14.0

Description

Dried chipotle chiles become smoky-hot packages for a filling made from subtly sweet ripe plantains. Don'erestimate the heat of dried chiles—it's important to wear rubber gloves when working with them, since they can be just as potent as fresh ones.

Ingredients

2 tablespoons granulated sugar
3 3/4 cups water
1 tablespoon plus 1 1/4 teaspoons salt
24 large chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces)
1 medium carrot, cut into 1/8-inch dice
6 tablespoons olive oil
1/2 teaspoon ground allspice
3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
2 Turkish bay leaves or 1 California
1/2 cup cider vinegar
2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
4 teaspoons finely chopped garlic (3 to 4 cloves)
1 medium red onion, halved lengthwise, then thinly sliced crosswise
2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)

Directions

  1. Bring granulated sugar, 3 cups water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chiles. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
  2. Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
  3. Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
  4. Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
  5. Drain chiles in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.) Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.

Tags

    Herb Onion Marinate Sauté Vegetarian Cinco de Mayo Vinegar Hot Pepper Healthy Vegan Plantain Gourmet
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