Friday, April 05, 2013

Ancho Chiles Rellenos de Platano Macho

I just saw this on Rick Bayliss's tv show, Mexico - One Plate at a Time. It sounds delicious and unusual. I don't have amounts, but I'll re-post once I make it.

4 Ancho chiles
Piloncillo-grated or brown sugar
1 plantain, black ripe
2 tbl olive oil
1/2 onion chopped
1-2 garlic cloves, minced
1 tomato, chopped
Salt and pepper to taste
1 cup queso panela

Boil water and dissolve piloncillo in it. Remove from heat and add ancho chiles. Allow to soak 5 minutes. Remove from water, slit down the side, and clean out seeds. Bake plantain in it skin at 350 until soft. Peel and dice. Place oil in pan and saute onions, garlic, and tomatoes.  Add plantain, 1/2 cup grated piloncillo, salt, and pepper, and  cook 10 more minutes. Let cool a little, add cheese, and stuff chiles. Top with a dollop of Mexican creme and serve. (I think that you could reheat these, covered at 350 for 20 - 30 minutes if you wanted to make this ahead.)

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