Stuffed Ancho Chiles with Tuna and Plantain

Name: Stuffed Ancho Chiles with Tuna and Plantain
Prep time: 80 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 ancho chiles; 2 cloves garlic, peeled and chopped; 1/2 onions, finely chopped; 2 cans tuna, drained; 3 plantains, ripe, cooked, and mashed; 50 grams raisins; 50 grams almonds, peeled and chopped; 50 grams pitted olives, chopped; 4 tomatoes, ripe, roasted, and blended; 1 pinch cinnamon powder; 1 pinch ground cloves; 1 teaspoon sherry; salt and pepper; 1 can evaporated milk; 1/2 onions; 4 cloves; 1 leaf bay; 60 grams butter; 60 grams flour; 1 pinch nutmeg; salt and pepper; 2 tablespoons vegetable oil; 1/2 cups water

yaneth hernandez

It's a dish inspired by my husband and my mother-in-law. My husband loves ancho chiles stuffed with banana, and my mother-in-law loves chiles en nogada; this is a fusion of both recipes, with my style.

Reviewed by Editorial Team of Kiwilimón

Published: 17-06-2014

Preparation

20 mins

Medium

Soak the ancho chiles in hot water for 5 minutes, open them with a knife, and carefully remove the seeds. For the filling: In a large skillet over medium heat, heat the oil. Add the onion and garlic, and sauté until they are translucent, about 3 to 4 minutes. Add the tuna, stirring constantly, for about 3 minutes. Add the banana, tomato, raisins, almonds, and olives. Mix well, season with cloves, salt, pepper, and sherry. Stir and cook until the fruit has softened. Remove from heat and let it cool a bit. For the Bechamel sauce: In a pot, bring the milk to a boil along with the onion, bay leaf, cloves, water, salt, and pepper. In a separate pot, melt the butter and add the flour, stirring constantly with a whisk for one minute over medium heat. Set aside. When the milk is boiling, gradually incorporate it into the previous mixture, blending and dissolving any possible lumps. Once all the ingredients are fully combined, return to the heat. Let it cook, stirring for about 10 minutes. At the end, add the nutmeg and adjust the salt and pepper. Carefully fill the chiles and drizzle or spread a layer of the bechamel sauce.