Stuffed plantains (rellenos de platanos maduros)

Yield: 6 Servings

Measure Ingredient
PLANTAINS---
6 Plantains -- ripe, halve
Unpeeled
2 quarts Water
1½ tablespoon Salt
2 ounces Butter
½ teaspoon Salt
2 tablespoons Cornstarch
FILLING---
1 ounce Salt pork -- washed and
Diced
2 ounces Cured ham -- diced
1 tablespoon Vegetable oil
1 Green pepper -- seeded
3 Sweet chile peppers --
Seeded
1 Onion -- peeled
2 Cloves garlic -- peeled
1 teaspoon Oregano -- crushed
1 teaspoon Salt
1 pounds Lean ground beef
Tomato sauce -- *
Vegetable oil -- for deep
Frying

I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).

FILLING:

* Enough tomato sauce so that mixture holds together and yet is quite dry.

Combine and cook mixture for 30 minutes to 1 hr.

PLANTAINS:

Bring water to boil and add salt. Add plantains and boil rapidly for 20 minutes. Drain, peel and mash together with butter, salt, and cornstarch.

Allow to cool slightly.

Dust hand palms with cornstarch. Spread some of the plantain mixture in cupped hand and make nest in center. Stuff center with filling. Cover with plantain mixture and shape into balls. Repeat to make 16 stuffings.

Deep-fry at 375 degrees F until golden brown. Remove and drain on absorbent paper.

Tammie K Nakamura <nakamurt@...> Recipe By : From Puerto Rican Cookery ISBN 0-88289-411-0 File

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