Plantain Stuffed Chipotles Chiles In Escabeche
Dried Chipotle Chiles Become Smoky-hot Packages For A Filling Made From Subtly Sweet Ripe Plantains. Don't Overestimate 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.
2 Tbsp Granulated Sugar
3¾ Cups Water
1 Tbsp Plus 1¼ Tsp Salt
24 Lg Chiles Moritas (dried Bright Red Chipotle Chiles, Preferably Soft, 3 Oz)
1 Med Carrot, Cut Into 1/8 Inch Dice
6 Tbsp Olive Oil
½ Tsp Ground Allspice
3 Sprigs Fresh Thyme,
Or ½ Tsp Dried, Crumbled
3 Sprigs Fresh Marjoram,
Or ½ Tsp Dried, Crumbled
2 Turkish Bay Leaves Or 1 California
½ Cup Cider Vinegar
2 Tbsp Packed Coarsely Grated Piloncillo (unrefined Brown Sugar; Sometimes Called Panela) Or Packed Dark Brown Sugar
4 Tsp (3 - 4 Cloves) Finely Chopped Garlic
1 Med Red Onion, Halved Lengthwise, Then Thinly Sliced Crosswise
2 Very Ripe Lg (about 1½ Lbs) Plantains (skin Should Be Predominantly Black)
Bring Granulated Sugar, 3 Cups Water, & 1 Tablespoon Salt To A Boil In A 1½ - 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 & Simmer 5 Minutes, Then Remove Pan From Heat & Cool Chiles In Liquid While Making Escabeche & Filling.
Cook Carrot In ¼ Cup Oil In A 10 Inch Heavy Skillet Over Moderately Low Heat, Covered, Stirring Occasionally, Until Crisp-tender, 3 - 5 Minutes. Add Allspice, Thyme, Marjoram, Bay Leaves, Vinegar, Piloncillo, 2½ Teaspoons Garlic, & Remaining ¾ Cup Water, Then Bring To A Simmer, Stirring Until Piloncillo Is Dissolved. Remove From Heat & Stir In ½ Teaspoon Salt & ½ Of Onion.
Transfer Escabeche To A Bowl & Cool While Making Filling & Stuffing Chiles.
Cut Off Ends Of Plantains, Then Remove & Discard Peel & Cut Plantains Into ½ 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 1½ Teaspoons Garlic & Cook, Stirring, 30 Seconds. Add Plantains & Cook, Stirring Occasionally & Lightly Mashing Mixture, Until Golden Brown, About 5 Minutes. Stir In Remaining ¾ Teaspoon Salt & Remove From Heat.
Drain Chiles In A Colander. Cut Off Stems With Kitchen Shears & Carefully Scrape Out All Seeds Clinging To Seedpod & 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 & 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 & Arranging In 1 Layer.
Spoon Escabeche Over Chiles & Marinate, Uncovered, At Room Temperature 1 Hour.
Note: Stuffed Chiles Can Be Marinated, Covered & Chilled, Up To 12 Hours. Bring To Room Temperature Before Serving.
Makes 6 (first Course) Servings.