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1
Toast the chipotle in a small skillet over medium heat.
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2
Remove the stem and seeds.
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3
Combine the vinegar and toasted chipotle in a small bowl.
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4
Set aside to soften.
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5
In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp.
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6
Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper.
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7
Cook until the vegetables begin to soften, about 4 minutes.
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8
Add the annatto seeds and stir.
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9
Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes.
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10
Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
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11
Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger).
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12
Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick.
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13
Pass the mixture through a fine-mesh strainer; discard the solids.
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14
Reserve.
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15
In a saute pan, heat the canola oil.
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16
Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides.
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17
Transfer to a paper towel to drain.
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18
In a blender, puree the plantain with the strained liquid.
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19
If any lumps of plantain remain, strain one more time.
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20
Refrigerate until needed; this will keep for 4 or 5 days.
