Plantain Empanadas With Chipotle Peanut Sauce Recipes

PLANTAIN EMPANADAS WITH CHIPOTLE-PEANUT SAUCE

Steps:

• Heat 1 tsp. oil in large nonstick skillet on medium heat. Add plantains, onions and garlic; cook 5 min. or until plantains are golden brown, stirring frequently. Cool slightly. Stir in cheese and half the cilantro.
• Spoon about 1/4 cup plantain mixture onto center of each dough disk; moisten edge with water. Fold disks in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat remaining oil in medium deep skillet to 375ºF. Add 4 empanadas; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.
• Mix peanut butter, mayo, juice, peppers and remaining cilantro until blended. Serve with empanadas.

PLANTAIN EMPANADAS

Steps:

• Preheat the oven to 350 degrees.
• Cut a lengthwise slit in each plantain and set it on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool.
• Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with beans, scallions,, cheeses, and pepper in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator.
• Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended. Be careful not to overwork the dough, or it will become too starchy. Wrap in plastic and chill about 2 hours.
• To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to form a 3 1/2-inch circle. (If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking). Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas can also be frozen).
• To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over. (If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly). Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour cream for dipping.
• In large pot place beans and water and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center. Crush the beans in their liquid with the potato masher or the back of a wooden spoon. In a large saucepan heat lard or oil over medium heat. Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time. Serve immediately. Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven.

CHIPOTLE-PEANUT SAUCE

Steps:

• Puree peanut butter and adobo sauce in a food processor. Add 3/4 cup water and puree until combined. Season with salt. Sauce can be refrigerated up to 2 days; bring to room temperature before serving.

PLANTAIN EMPANADAS

Steps:

• Cut plantain into 3 pieces with the peel left on.
• Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
• Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
• Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Steps:

• Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
• Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
• Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
• Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
• Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.

SWEET PLANTAIN EMPANADAS

Steps:

• Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
• Peel plantains while still hot and mash in a bowl until smooth.
• Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
• Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
• Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
• Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
• Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.