Plantain-Stuffed Chipotle Chiles in Escabeche

Name: Plantain-Stuffed Chipotle Chiles in Escabeche
Ingredients: 2 tablespoons sugar; Salt; 24 large (3 ounces total) dried cranberry-red chipotle chiles (aka chiles moritas)—the softer the better; 1 medium carrot, peeled and cut into 1/8-inch pieces; 6 tablespoons olive oil; 3 garlic cloves, peeled and finely chopped; ½ teaspoon ground allspice, preferably coarsely ground; 3 sprigs of fresh thyme (or 1½ teaspoon dried); 3 sprigs of fresh marjoram (or ½ teaspoon dried); 2 bay leaves; ½ cup apple cider vinegar; 1 small (1 ounce) cone piloncillo (unrefined sugar); OR 2 tablespoons packed dark brown sugar; 1 medium red onion, thinly sliced; 2 large, black-ripe plantains, peeled and cut into ½-inch cubes

"Spicy-sweet-savory-tangy-that’s one of my favorite flavor combinations. And these little tiny stuffed smoky chipotle chiles deliver on all counts. They’re spicy from the chiles, of course, chipotles being one of the spicier chiles you’ll encounter. And sweet from the plantains, which have a much fuller flavor and meatier texture than standard-issue bananas. And savory from browned onions and garlic that are woven into the filling. And tangy from the vinegary. Spice-infused red onion escabeche that bathes the ..."

INGREDIENTS

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2 tablespoons sugar

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Salt

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24 large (3 ounces total) dried cranberry-red chipotle chiles (aka chiles moritas)—the softer the better

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1 medium carrot, peeled and cut into 1/8-inch pieces

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6 tablespoons olive oil

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3 garlic cloves, peeled and finely chopped

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½ teaspoon ground allspice, preferably coarsely ground

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3 sprigs of fresh thyme (or 1½ teaspoon dried)

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3 sprigs of fresh marjoram (or ½ teaspoon dried)

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2 bay leaves

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½ cup apple cider vinegar

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1 small (1 ounce) cone piloncillo (unrefined sugar)

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OR 2 tablespoons packed dark brown sugar

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1 medium red onion, thinly sliced

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2 large, black-ripe plantains, peeled and cut into ½-inch cubes

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