Plantain Stuffed Chipotles Chiles in Escabèche

Ingredients

• 1 medium carrot, cut into 1/8 inch dice
• 1 medium red onion, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon plus 1 1/4 teaspoons salt
• 1/2 cup cider vinegar
• 1/2 teaspoon ground allspice
• 2 tablespoons granulated sugar
• 2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
• 2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)
• 3 3/4 cups water
• 3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
• 3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
• 4 teaspoons finely chopped garlic (3 to 4 cloves)
• 6 tablespoons olive oil

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