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.