Cuban Style Beef And Plantain Pie Recipes

CUBAN STYLE SALT CURED BEEF WITH CRISPY PLANTAIN CHIPS

Steps:

• Cut the dried cured beef into 2-inch cubes and soak in water overnight.
• Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary). Strain and cool down. Shred the meat and set aside.
• In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent. Add the tomato sauce, white wine, beef stock, vinegar, and the spices. Add the shredded meat. Cook at low heat for approximately 30 minutes, keeping covered most of the time.
• Preheat 3 cups blended oil. Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

PUERTO RICAN SHEPHERD PIE (PASTELON)

Steps:

• To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
• Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

CUBAN STYLE BEEF AND PLANTAIN PIE

Steps:

• FOR THE FILLING: Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes. Add onion, chopped red and green bell peppers, salt, pepper, bay leaves and achiote and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomatoes and reserved juice, olives, tomato sauce, raisins and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains. Peel plantains and cut diagonally into 1/3 inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and sauté plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain. Preheat oven to 350ºF. Lightly oil a 3 quart baking dish or casserole. In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the parmesan cheese. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly. Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie. (Pie can be inverted onto a serving platter for a nice presentation.) Yield: 6 servings