Plantain-Stuffed Chipotles Chiles in Escabèche

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
6%
Plantain-Stuffed Chipotles Chiles in Escabèche
180 min.
6
339kcal

Suggestions

Embark on a culinary adventure with this delightful Plantain-Stuffed Chipotles Chiles in Escabèche recipe, a vibrant and flavorful side dish that is sure to impress your taste buds. This vegetarian, vegan, gluten-free, and dairy-free creation is perfect for those with specific dietary needs or preferences. With a preparation time of just 180 minutes, this dish serves 6 and offers a well-balanced 339 calories per serving.

The star of this dish is the combination of large chiles moritas, which are simmered to perfection in a sugar and salt solution, and the succulent plantain filling. The plantains, when mashed and mixed with a flavorful blend of red onion, garlic, and spices, create a delectable stuffing that is both rich and satisfying. The escabeche, a tangy sauce made from a harmonious blend of cider vinegar, piloncillo, and aromatic herbs like marjoram and thyme, complements the dish with a perfect balance of acidity and sweetness.

As you prepare this recipe, you'll be drawn into the process of carefully stuffing each chile with the plantain mixture, creating a beautiful presentation as you arrange them in a shallow dish and spoon the escabèche over top. The final result is a dish that not only tantalizes the taste buds but also offers a visual feast.

Whether you're hosting a dinner party or looking to add an exotic twist to your regular meal rotation, this Plantain-Stuffed Chipotles Chiles in Escabèche is a must-try. Its unique blend of flavors and textures will have your guests and family members asking for seconds, and its ease of preparation will have you reaching for this recipe time and time again. So why not give it a try and let your culinary journey take you to the vibrant and delicious world of Mexican cuisine?

Ingredients

  • medium carrots cut into 1/8-inch dice
  • 24 large chipotle sauce dried red soft ( bright chipotle chiles, preferably ; 3 ounces)
  • 0.5 cup apple cider vinegar 
  • tablespoons t brown sugar dark packed grated (unrefined brown sugar; sometimes called panela)
  • sprigs marjoram dried fresh crumbled
  • sprigs thyme dried fresh crumbled
  • cloves garlic finely chopped
  • tablespoons granulated sugar 
  • 0.5 teaspoon ground allspice 
  • tablespoons olive oil 
  • large plantains black very ripe (skin should be predominantly ;)
  • medium onion red halved lengthwise thinly sliced
  • tablespoon salt 
  •  turkish bay leaf 
  • 3.8 cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • colander

Directions

  1. Bring granulated sugar, 3 cups 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 chiles.
  2. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.)
  3. Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
  4. Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes.
  5. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved.
  6. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
  7. Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
  8. 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.
  9. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds.
  10. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
  11. Drain chiles in a colander.
  12. 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 chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.)
  13. Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.

Nutrition Facts

Calories339kcal
Protein4.52%
Fat39.09%
Carbs56.39%

Properties

Glycemic Index
43.49
Glycemic Load
3.72
Inflammation Score
-9
Nutrition Score
10.450434757316%

Flavonoids

Apigenin
0.82mg
Luteolin
0.04mg
Isorhamnetin
0.92mg
Kaempferol
0.15mg
Myricetin
0.09mg
Quercetin
3.77mg

Nutrients percent of daily need

Calories:339.25kcal
16.96%
Fat:15.53g
23.89%
Saturated Fat:2.36g
14.77%
Carbohydrates:50.4g
16.8%
Net Carbohydrates:40.51g
14.73%
Sugar:31.28g
34.76%
Cholesterol:0mg
0%
Sodium:1207.66mg
52.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.04g
8.08%
Vitamin A:2426.73IU
48.53%
Vitamin K:41.78µg
39.79%
Fiber:9.88g
39.54%
Vitamin C:14.23mg
17.25%
Vitamin E:2.13mg
14.19%
Manganese:0.25mg
12.6%
Potassium:384.27mg
10.98%
Vitamin B6:0.2mg
10.23%
Magnesium:29.33mg
7.33%
Iron:1.25mg
6.94%
Folate:20.69µg
5.17%
Copper:0.09mg
4.73%
Vitamin B1:0.06mg
3.88%
Vitamin B2:0.06mg
3.6%
Phosphorus:33.47mg
3.35%
Calcium:33.47mg
3.35%
Vitamin B3:0.57mg
2.86%
Vitamin B5:0.25mg
2.45%
Selenium:1.33µg
1.91%
Zinc:0.25mg
1.68%
Source:Epicurious