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1
The chiles.
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2
Measure 4 cups water into a small (2-quart) saucepan, add the sugar and 1 tablespoon salt.
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3
Bring to a boil over high heat.
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4
Cut a slit down the side of each chile from stem to point.
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5
Add to the boiling water, reduce the heat to medium and simmer for 5 minutes.
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6
Let cool in the water while making the escabeche and filling.
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7
The escabeche.
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8
Scoop the carrot into a large (10-inch) skillet.
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9
Drizzle on 4 tablespoons of the olive oil and set over medium heat.
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10
Stir occasionally as the carrot cooks until crisp-tender, about 5 minutes.
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11
Add the 2/3 of the garlic, the allspice, thyme, marjoram, bay, vinegar, piloncillo (or brown sugar) and 3/4 cup water.
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12
Bring to a simmer, stirring to dissolve the piloncillo, remove from the heat and add 2/3 of the onion and 1/2 teaspoon salt.
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13
Scrape into a bowl and cool.
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14
The filling.
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15
Rinse out the skillet and set over medium heat.
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16
Add the remaining 2 tablespoons of the olive oil and 1/3 of the onion.
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17
Cook, stirring regularly, until the onion begins to brown, about 5 minutes.
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18
Add the remaining 1/3 of the garlic and cook 1 minute longer.
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19
Scoop in the cubed plantain and cook, stirring occasionally and mashing the mixture a little, for 15 to 20 minutes until thick and homogeneous: regularly scrape up the browned bits from the bottom of the skillet.
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20
Taste and season with salt.
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21
About 1 teaspoon.
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22
The stuffed chiles.
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23
Remove the chiles from the water.
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24
With your fingers or a demitasse spoon, carefully scrape out all the seeds that are clinging to the seed pod and attached to the veins and discard.
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25
Stuff each chile with the plantain mixture, then arrange them, cut side down, on a platter.
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26
Spoon the escabeche over them and let marinate for at least an hour before serving.
