Name: Plantain-Stuffed Chipotles Chiles in Escabèche
Cook time: 2 hr
Total time: 3 hr
Yield: Makes 6 (first course) servings
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)

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Plantain-Stuffed Chipotles Chiles in EscabècheRoland Bello

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.

Recipe notes

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