Plantain Empanadas

En español

Yields: 12 empanadas

INGREDIENTS

Meat filling

• 1 tablespoon olive oil
• 1 small Spanish onion, cut into small dice
• 1 small carrot, peeled and shredded
• 1 garlic clove, finely chopped
• ½ medium red pepper, seeds and veins removed, cut into small dice
• 1 Roma tomato, peeled, seeds and pulp removed, cut into small dice
• 2 scallions, finely chopped  
• 1 tablespoon pimento-stuffed olives, sliced
• ½ jalapeño pepper, seeds and veins removed, cut into small dice
• 2 tablespoons raisins
• 1 tablespoon tomato sauce
• 1 pound ground beef, 90% lean
• Juice of ½ lime
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• Salt and pepper to taste

Plantain masa:

• 4 green plantains
• 1 medium white onion, peeled and cut in half
• 2 garlic cloves, peeled
• 2 tablespoons butter, at room temperature
• 1 egg
• Salt to taste
• Canola oil for frying 

See also: Recipes from Hispanic cooking expert Denisse Oller.

DIRECTIONS

Meat filling

1. In a large pan, heat oil at medium heat and add onion. Sauté for 3 minutes or until translucent. Add carrot and cook for additional 2–3 minutes.
   
   
2. Add garlic, red pepper, tomato, scallion, olives, jalapeño, raisins and tomato sauce. Cook for 5 minutes.
   
   
3. Add ground beef and cook until juices evaporate, approximately 8–10 minutes.
   
   
4. Add lime juice, parsley and cilantro. Mix well and remove from heat.

Next: How to prepare the plantain masa. >>