Name: Stuffed Ancho Chile with Plantain in Tomato Sauce
Prep time: 65 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 ancho chiles, deveined; 4 slices turkey bacon, in cubes; 1/4 onions, finely chopped; 1 clove garlic; 4 plantains, in cubes; 1 tablespoon epazote, finely chopped; 1 teaspoon Great Value® plain salt; 1 1/2 cups refried beans; 1 tablespoon ground chipotle chile; 4 tomatoes, roasted; 1/8 onions, grilled; 1 clove garlic, roasted; 1/4 cups water; 3 cilantro seeds; 1 tablespoon soybean oil; 1/2 red onions, sliced; 2 tablespoons apple cider vinegar; 1/4 cups water; 1/2 teaspoons Great Value® plain salt; 1/4 teaspoons oregano

Preparation

35 mins

30 mins

Low

In a small pot over medium heat, boil water and remove from heat. Soak the chiles for about 10 minutes or until softened. Drain and set aside. For the filling, in a skillet over medium heat, fry the bacon for 3 minutes. Remove excess fat and add the onion, cooking for a few minutes. Add the garlic and plantain. Cook until the plantain is soft. Season with epazote and salt. Set aside.