Ancho chiles stuffed with sweet baked plantain and panela cheese (Ricardo Munoz Zurita)
Rick Bayless · ♥ 953 likes · 33.7K views · 25 min video
Read about plantains in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- dried chile ancho
- piloncillo
- water
Dissolve piloncillo in hot water, no salt, and soak the ancho chiles about five minutes; longer and they fall apart.
- plantains
Devein and seed the softened chiles: slit down the side and remove all seeds and veins until very clean.
Bake the black-ripe plantains in a medium oven about 20 minutes, until really soft; cut into cubes.
- oil
- onion
- garlic
- red tomato
Heat oil and saute the onion; add the garlic for just a few seconds, stirring, then the chopped tomato and cook about five minutes.
- grated piloncillo
Season with grated piloncillo, a little salt and a little pepper; mix until combined and cooked.
Fill each chile with two to three spoonfuls, push down, seal the edges with the fingers and overlap them slightly into a cone shape.