Platano Picadillo Pie Recipes

PICADILLO DE PLATANO

Picadillo de Platano image

This is a delicious green plantain hash recipe my sister brought back from Costa Rica. It's best served as a vegetable or on a hot tortilla as a boca.

Provided by Esther

Categories Side Dish Vegetables Onion

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

4 plantains, peeled and cut into 3 pieces
½ pound ground beef
2 cloves garlic, minced
2 tablespoons minced onion
2 teaspoons salt
½ teaspoon pepper
1 ½ tablespoons chopped cilantro
½ cup tomato, chopped
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce

Steps:

Simmer the plantain pieces in salted water over medium-high heat until tender. Once tender, drain, and allow to cool, then finely chop.
Heat oil in a large skillet over medium-high heat. Stir in the beef, garlic, and onion, season with salt and pepper. Cook until the beef is crumbly and the onion is soft. Stir in the chopped plantain, cilantro, and tomato. Season with Worcestershire sauce and hot pepper sauce; cook for about 10 minutes until everything is hot.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 29.8 g, Cholesterol 24.1 mg, Fat 7.9 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 3.2 g, Sodium 622.5 mg, Sugar 14 g

PICADILLO

Picadillo image

Provided by Food Network

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Steps:

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

PLANTAIN PICADILLO PIE WITH CHEESE

Plantain Picadillo Pie with Cheese image

Provided by Joyce LaFray

Categories Cheese Garlic Olive Onion Bake Sauté Raisin Ground Beef Plantain Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

Crust
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.
Filling
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

Steps:

For crust:
Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
For filling:
Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
*Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

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