PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)
This is a typical dish from the Dominican Republic. It can be used as the main dish, with a salad on the side. You can also have it as a side. It's a healthy and delicious meal. It's an easy to make recipe. Enjoy it!
Provided by Mirelly
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
- Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
- Mash plantains, milk, and butter together in the pot until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
- Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
- Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.
Nutrition Facts : Calories 782.9 calories, Carbohydrate 100.6 g, Cholesterol 107.1 mg, Fat 35.1 g, Fiber 7.8 g, Protein 26.8 g, SaturatedFat 18 g, Sodium 739.2 mg, Sugar 48 g
PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)
I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!
Provided by godsjoyfulkid
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat vegetable oil in skillet over medium heat.
- Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
- Carefully place pieces of plantain in skillet.
- Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
- *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking.
Nutrition Facts : Calories 368.7, Fat 17.7, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
PASTELóN DE PLáTANO MADURO (RIPE PLANTAIN CASSEROLE) RECIPE
Provided by á-49759
Number Of Ingredients 17
Steps:
- For the filling Mix meat with bell pepper, onion, salt, pepper, and garlic. In a skillet heat a tablespoon of oil over medium heat. Add the ground beef and stir so it cooks uniformly. Add water and tomato sauce. Simmer covered. When the meat is cooked through (about 15 mins) let almost all the liquid evaporate and mix in the parsley. Season with salt and pepper to taste. Remove from the heat and reserve. To assemble Peel the plantains and boil in enough water to cover them (plus an inch [2.5 cm]) adding the salt to the water. When the plantains are cooked through (15 to 20 mins) remove from the heat. Pre-heat the oven to 350 °F [175 ºF]. Remove the plantains from the water and mash them with a fork until you have a smooth puree. Mix in butter and keep mashing until it is very smooth. Grease the bottom of a medium baking pan (6 x 9 inches [15 x 21 cm]) with the oil. Spread half of the plantains mixture in the baking pan with a fork making a level layer. Follow by spreading the minced beef in a level layer. Top with the remaining plantain, spreading into a level layer. Sprinkle with cheese. Bake uncovered until the top is golden brown. It will be easier to serve if you wait five minutes after removing from the oven. NOTES Your choice of cheese, and the order in which the layers are distributed is a matter of taste. Basically any cheese that melts works, I like mixing cheddar and mozzarella, for example, while some people like placing the cheese right after the meat layer.
PURE DE PLATANOS MADUROS - RIPE PLANTAIN PUREE
From http://laylita.com/recipes/2009/03/13/ripe-plantain-puree/ This puree is used as a side dish to plate lamb shanks in.
Provided by ThatSouthernBelle
Categories Tropical Fruits
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Boil the plantains for 30 minutes.
- Let me them cool down until safe to handle.
- Meanwhile prepare a refrito, heat the butter over medium heat, add the onions, garlic and spices, cook for about 5 minutes or until the onions are soft.
- Peel the boiled ripe plantains.
- Working in batches, put the plantains, water, milk and refrito in a blender and mix until a smooth puree is obtained.
- Transfer the puree to a pan and heat over medium low until warm.
- Serve as a side dish for meat dishes, can also be served alone with crumbled cheese, sautéed bacon, chorizo or caramelized onions as toppings.
Nutrition Facts : Calories 369, Fat 20.2, SaturatedFat 12.5, Cholesterol 54.3, Sodium 161.2, Carbohydrate 48.5, Fiber 3.5, Sugar 21, Protein 4.3
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