Chiles Poblanos Stuffed with Coconut - Fiery Foods & Barbecue Central

Ingredients

• 1 quart water
• ¼ cup piloncillo or brown sugar
• 30 large dried chiles chipotles
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ cup cider vinegar
• ¾ cup olive oil
• ½ teaspoon freshly ground black pepper
• ¼ cup corn oil
• 1 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 cup tomato, peeled, seeded, and chopped
• 2 cups cubed plantain (1/4 inch cubes)
• ¼ cup of grated piloncillo or brown sugar
• 5 ounces fresh goat cheese
• 2 cups of flour
• ½ teaspoon salt
• 7 eggs, whites and yolks separated
• 2 cups corn oil
• Mixed lettuce