Chiles Poblanos Stuffed with Coconut - Fiery Foods & Barbecue Central
Thawed raspberries, sweet carrots, and a flavorful turkey come together in these delicious, comforting pans. Perfect for a hearty meal!
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Cooking tools:
- Pot
- Saucepan
- Slotted spoon
- Chef's knife
- Colander
- Mason jar
- Measuring cup
- Measuring spoon
- Cutting board
- Skillet
- Wooden spoon
- Spatula
- Mixing bowl
- Whisk
- Hand mixer
- Plate
- Serving platter
- Kitchen towel
- Paper towel
- Stove
- Grater
- Deep-fry thermometer
- Cheesecloth
- Fork
- Tongs
- Fine-mesh sieve
- Kitchen scale
- Plastic wrap
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
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