Plantain Enchiladas

Begin by preparing the chile sauce. Toast the ancho chiles and guajillo chiles in a dry pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them. Remove from heat.

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

While chiles rehydrate, peel 500g of the ripe plantains. Slice the ripe plantains into 1cm thick rounds.