Plantain-Stuffed Chipotles Chiles In Escabèche

• 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
• (unrefined brown sugar; sometimes called
• ) 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)

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. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
2. 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. Add allspice, thyme, marjoram, bay leaves, vinegar,
3. , 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until
4. is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
5. Transfer
6. to a bowl and cool while making filling and stuffing chiles.
7. 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. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. 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.
8. Drain chiles in a colander. 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.) 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
9. over chiles and marinate, uncovered, at room temperature 1 hour.

sugar, water, salt, chiles, carrot, olive oil, ground allspice, thyme, marjoram, turkish, cider vinegar, brown sugar, garlic, red onion, very

Taken from www.epicurious.com/recipes/food/views/plantain-stuffed-chipotles-chiles-in-escabeche-235983 (may not work)