Smoked Ancho Chile and Mezcal Glazed Plantain Bites with Cotija Crumble

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Remove stems and seeds from the dried ancho chiles. Place chiles in a heatproof bowl and pour hot water over them. Let them soak for 20 minutes until softened.

   ~20 min
3. 3

   Drain the chiles, reserving about 2 tablespoons of the soaking liquid. Place softened chiles, reserved liquid, mezcal, brown sugar, lime juice, cumin, smoked paprika, and salt into a blender. Blend until smooth, creating the glaze.

   ~5 min
4. 4

   Peel the ripe plantains and slice them into 1-inch thick rounds. Arrange plantain slices in a single layer on the prepared baking sheet.

   ~5 min
5. 5

   Generously brush both sides of the plantain slices with the ancho chile and mezcal glaze. Reserve about 1/4 cup of the glaze for later.

   ~5 min
6. 6

   Bake for 30-35 minutes, flipping the plantains halfway through, until they are tender and caramelized. Brush with the reserved glaze during the last 5 minutes of baking.

   ~35 min
7. 7

   While the plantains are baking, crumble the cotija cheese. For a finer crumble, you can pulse it briefly in a food processor.

   ~5 min
8. 8

   Remove plantains from the oven and let them cool slightly. Arrange on a serving plate and sprinkle generously with the crumbled cotija cheese.

   ~5 min