Plantain-Stuffed Chipotles Chiles in Escabèche

Name: Plantain-Stuffed Chipotles Chiles in Escabèche
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 medium carrot, cut into 1/8-inch dice; 24 larges chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces); 118 milliliters cider vinegar; 2 Tbsps packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar; 3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled; 3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled; 3 cloves teaspoons finely chopped garlic; 2 Tbsps granulated sugar; 1 teaspoons ground allspice; 6 Tbsps olive oil; 2 larges very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total); 1 medium red onion, halved lengthwise, then thinly sliced crosswise; 1 Tbsp salt; 2 Turkish bay leaves or 1 California; 887 milliliters water

You can never have too many side dish recipes, so give Plantain-Stuffed Chipotles Chiles in Escabèche a try. This recipe serves 6. One portion of this dish contains about 5g of protein, 15g of fat, and a total of 323 calories. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up onion, water, plantains, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Sugar

Chili Pepper

Water

Salt

Equipment you will use

Sauce Pan

Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.)

Ingredients you will need

Chili Pepper

Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.

Ingredients you will need

Chili Pepper

Sugar

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bay Leaves

Panela

Allspice

Marjoram

Vinegar

Garlic

Thyme

Water

Remove from heat and stir in 1/2 teaspoon salt and half of onion.

Ingredients you will need

Onion

Salt

Transfer escabeche to a bowl and cool while making filling and stuffing chiles.

Ingredients you will need

Stuffing

Chili Pepper

Equipment you will use

Bowl

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.

Ingredients you will need

Plantain

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds.

Ingredients you will need

Garlic

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.

Ingredients you will need

Plantain

Salt

Drain chiles in a colander.

Ingredients you will need

Chili Pepper

Equipment you will use

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.)

Ingredients you will need

Plantain

Stuffing

Chili Pepper

Seeds

Egg

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.

Ingredients you will need

Chili Pepper

Equipment

Ingredients

Servings:

1medium

carrot, cut into 1/8-inch dice 24larges

chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces)118milliliters

cider vinegar 2Tbsps

packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar 3sprigs

fresh marjoram or 1/2 teaspoon dried, crumbled 3sprigs

fresh thyme or 1/2 teaspoon dried, crumbled 3cloves

teaspoons finely chopped garlic 2Tbsps

granulated sugar 1teaspoons

ground allspice 6Tbsps

olive oil 2larges

very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)1medium

red onion, halved lengthwise, then thinly sliced crosswise 1Tbsp

salt 2

Turkish bay leaves or 1 California 887milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Campo Viejo Cava Brut rosé with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.