Empanadas de Plátano Con Picadillo:
Plantain Empanadas with Picadillo
Makes 12 empanadas
3 fully ripe plantains
2 T. corn oil
2 Roma tomatoes, seeded and finely chopped
2 onions, finely chopped
2 cloves garlic, minced
1 lb. cooked and shredded pork butt or beef flank
2 oz. blanched, slivered almonds
2 oz. green olives, chopped
2 oz. raisins
Salt to taste
Oil for frying
Cook plantains a day ahead and refrigerate, covered, giving them time to set. Do this by cutting them in half with peel left on and boiling in water until tender. Drain, peel, cool and refrigerate, covered.
One day later, heat oil in a large skillet, add tomatoes and onions. Saut. until the onions are soft. Add the garlic and cook for a few minutes. Add the meat and remaining ingredients and continue cooking over low heat for 15 to 20 minutes. Set mixture aside to cool.
Place the plantains in a bowl and mash them with a potato masher. Using wet hands, divide the dough into 12 equal size balls. Place each between pieces of plastic wrap and use a rolling pin or tortilla press to flatten them.Fill each circle of dough with picadillo (the meat mixture),fold over and pinch to seal edges. Fry in hot oil, turning once, until golden brown on both sides. Drain on paper towels.
NOTE: For sweet empanadas, use a fruit filling and dust the drained empanadas with sugar.
Recipe courtesy of Karen Hursh Graber
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