6-10 dried ancho chiles
2 tablespoons vegetable oil
2 very ripe (black) plantains
2 large white onions, chopped
2-3 cloves garlic, chopped
2 large tomatoes, chopped
˝ pound queso fresco cheese, cubed
Salt and black pepper
Mexican sour cream
Heat oven to 350 degrees.
Soak the dried chiles in hot (not boiling) water with sugar added, about 5 minutes. Remove from hot water and pat dry. With a sharp knife, make a vertical slit down one side of the pepper; de-vein and de-seed, being careful not to tear the skin. Set aside.
Bake plantains 30 minutes; peel and chop.
Add 2 tablespoons vegetable oil to cast iron pan over medium heat. Add chopped onion, garlic and tomato; cook 5 minutes. Add chopped plantains, salt and pepper; cook for 10 additional minutes. Stir in cheese, then immediately fill ancho chiles and fold each one shut. Top with Mexican sour cream, if desired.
Serves three to five.
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