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Plantain-Stuffed Chipotle Chiles in Escabeche

Plantain-Stuffed Chipotle Chiles in Escabeche Recipe

  • 2 tablespoons sugar
  • Salt
  • 24 large (3 ounces total) dried cranberry-red chipotle chiles (aka chiles moritas)—the softer the better
  • 1 medium carrot, peeled and cut into 1/8-inch pieces
  • 6 tablespoons olive oil
  • 3 garlic cloves, peeled and finely chopped
  • ½ teaspoon ground allspice, preferably coarsely ground
  • 3 sprigs of fresh thyme (or 1½ teaspoon dried)
  • 3 sprigs of fresh marjoram (or ½ teaspoon dried)
  • 2 bay leaves
  • ½ cup apple cider vinegar
  • 1 small (1 ounce) cone piloncillo (unrefined sugar)
  • OR 2 tablespoons packed dark brown sugar
  • 1 medium red onion, thinly sliced
  • 2 large, black-ripe plantains, peeled and cut into ½-inch cubes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 122kcal (6%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 9g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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