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Ingredients
- 12 Mariposa Farms Dried Chile Ancho (Purchase a couple extra to ensure you have enough if some fall apart when gutting)
- 4 plantains Very Ripe
- 4 cloves garlic crushed
- 1 onion chopped
- 3 roma tomatoes chopped
- 3/4 lb. panela cheese
- 1 piloncillo cone small
- 1/2 cup piloncillo grated
- dash of salt
- dash of pepper
- 1 lb. Mexican Crema
- 1 pack Mariposa Farms Fresh Italian Flat Parsley For Garnish
Ingredients
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Instructions
- Dissolve the whole cone of piloncillo in hot water, cover the chiles in the hot water, pushing them down into the water so that they are totally submerged.
- Soak for 10 min. (Do not soak the chiles too long or they will get too soft and fall apart.)
- Remove the chiles from water and carefully make a slit on one side and remove veins and seeds. Make sure the stem does not fall off and try not to tear the chile.
- Bake the plantains for 10 min at 350 F
- Chop tomatoes, queso panela and onions, crush the garlic and ground 1/2 cup of piloncillo. Remove plantains from oven and chop into cubes.
- Heat oil and saute onion and garlic. Add tomato and cook for 5 min. Add plantains and cook for another 10 min. Add piloncillo powder, pinch of salt and pinch of pepper and mix well. Remove from heat and add queso panela.
- Add 2-3 tablespoons of filling to each chile ancho. Fold crease over and place on a plate with crease down. Garnish with Crema and Parsley.
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