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

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.