Ancho chile relleno with plantains (Chile ancho relleno de platano macho)

Ancho chile relleno with plantains (Chile ancho relleno de platano macho)
Preparation time: 40 mins Medium Serves: 4



  • 2 cups Refried beans
  • 2 Plantains (peel should be dark brown, almost black), sliced lengthwise in 1/4 slices
  • 3 tbsp Canola oil
  • 4 Chiles Anchos
  • 2 tbsp Brown sugar
  • ¼ Onion
  • 1 Garlic clove
  • 1 quart Water
  • 3 tbsp Mölli Acapulco Cooking Paste
  • 1 Medium tomato
  • ½ cup Chicken broth
  • ¼ cup Queso Cotija or Fresco, grated
  • Salt to taste


¢ Slit one side of each chile lengthwise and remove seeds and ribs, keeping chiles intact. ¢ Combine water, brown sugar, onion and garlic in a medium saucepan; bring to a boil over high heat. Reduce heat to low; add anchos and let cook for 5 minutes. Transfer to a paper-towel-lined plate to drain. ¢ In a large skillet, heat the oil and fry the plaintain slices until dark brown but not burned about 4 minutes per side. Remove and transfer to a paper-towel-lined plate to drain extra oil. ¢ Warm up refried beans, and keep warm. ¢ Meanwhile, puree tomato with Acapulco paste until smooth. Strain through a medium-mesh sieve into a small saucepan, pressing on and then discard solids. Bring mixture to a boil, reduce heat and let simmer for 5 minutes. Season with salt. ¢ Fill each chile first with about 2 Tbsp of beans, and then with 3 or 4 slices of plantains and close chiles around filling as well as possible. ¢ Spoon tomato sauce onto an individual plate, top with 1 chile. Garnish chile with queso Cotija and serve. Enjoy!

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