Plantain-Stuffed Chipotles Chillies in Escabèche

Ingredients for Plantain-Stuffed Chipotles Chillies in Escabèche

• 2 tablespoons granulated sugar

• 900ml water

• 1 tablespoon plus 1 1/4 teaspoons salt

• 24 large chillies moritas (dried bright red chipotle chillies, preferably soft

• 90g )

• 1 medium carrot, cut into 1/8-inch dice

• 6 tablespoons olive oil

• 1/2 teaspoons ground allspice

• 3 sprigs fresh thyme or 1/2 teaspoons dried, crumbled

• 3 sprigs fresh marjoram or 1/2 teaspoons dried, crumbled

• 2 Turkish bay leaves or 1 California

• 120ml 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

• 675g total)

How to make Plantain-Stuffed Chipotles Chillies in Escabèche

Bring granulated sugar, 725ml 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 chillies. Cut a slit from stem to point down 1 side of each chilli with kitchen shears. (Some brands of chillies may be precut.) Add chillies to sugar water and simmer 5 minutes, then remove pan from heat and cool chillies in liquid while making escabeche and filling.

Cook carrot in 60ml 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 180ml water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoons salt and half of onion.

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

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 teaspoons salt and remove from heat.

Drain chillies 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 chilli, molding chilli around stuffing. (If chilli is split in other places, arrange around stuffing and reshape chilli.) Transfer chilli, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chillies with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chillies and marinate, uncovered, at room temperature 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.