Chipotle Chiles Stuffed with Shrimp and Plantains

Preparation

1. FOR CHILES

   Step 1

   Bring 2 cups water and piloncillo to boil in heavy medium saucepan over medium-low heat, stirring to dissolve piloncillo. Add chiles and vinegar. Cover and simmer until tender, about 2 hours, adding more water to saucepan as needed if water evaporates. Uncover; cool to room temperature, about 1 hour.

   Step 2

   Drain chiles. Cut slit in 1 long side of each. Using small spoon, scrape out seeds and veins from each.

2. FOR FILLING

   Step 3

   Cut plantain with skin into 3/4- to 1-inch-thick rounds. Place in large saucepan. Add enough cold water to cover and bring to boil. Reduce heat to medium-low and simmer until plantain rounds are tender, 8 to 12 minutes, depending on ripeness. Reserve 1/2 cup cooking liquid and drain plantain rounds. Peel each piece; place plantain rounds in medium bowl and mash until smooth, adding reserved cooking liquid by teaspoonfuls to moisten if very dry. Mix in cinnamon and nutmeg.

   Step 4

   Heat oil in heavy medium skillet over medium-high heat. Add shrimp and sauté until just opaque in center, 1 to 2 minutes. Mix shrimp and chopped canned chipotle chiles, if desired, into plantain mixture. Stir in cheese and chopped parsley. Season filling to taste with salt and pepper.

   Step 5

   Spoon filling into each chile. Arrange chiles on platter. Garnish with parsley sprigs. DO AHEAD Can be made 3 hours ahead. Cover and chill. Bring to room temperature before serving.