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In this Lenten season, enjoy a rich, wide chili stuffed with refried beans with chipotle and a special stuffing of plantain with epazote and bacon. It is accompanied with a thick tomato sauce and pickled onions. You can not believe how tasty it is!
In a pot over medium heat, boil water and remove from heat. Soak the chilies around 10 minutes or until they soften. Drain and reserve.
For the filling, in a pan over medium heat, fry the bacon for 3 minutes. Remove the excess fat and add the onion, cook a few minutes. Add the garlic and the male plantain. Cook until the banana is soft. Season with epazote and salt. Reservation.
Meanwhile, in a pan over medium heat, heat the beans and mix with the chipotle chili. Rectify seasoning and reserve.
For the caldillo, blend the tomatoes with the garlic, onion, water and coriander seeds. Heat the oil in a pot over medium heat, and fry the sauce. Cook about 10 minutes or until thick and season. Reservation.
For the onions, mix the purple onion with the vinegar, water, salt and oregano in a bowl. Let sit a few minutes.
Fill the chiles with a little bit of beans and the banana sauté. Serve on a plate with the tomato sauce as a mirror, and accompany with the pickled onions.
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