Prep Time: 25 minutes
Cook Time: 25–30 minutes
Servings: 8 empanadas
Ingredients
For the plantain dough:
- 4 very ripe plantains
- 1 tablespoon butter
- ¼ teaspoon salt
- ½ cup cornstarch, plus more if needed
For the filling:
- 300 g ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ red bell pepper, finely diced
- 1 tablespoon tomato paste
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 100 g shredded mozzarella cheese
- 1 tablespoon olive oil
For cooking:
- Vegetable oil, for frying
Instructions
- Cook the plantains: Peel the plantains, cut them into chunks, and boil in water for approximately 12–15 minutes, until very soft.
- Make the dough: Drain thoroughly and mash the plantains while warm. Mix in the butter and salt.
- Add the starch: Gradually mix in the cornstarch until you have a soft dough that can be shaped without sticking excessively to your hands. Add a little more if needed.
- Prepare the beef: Heat olive oil in a skillet. Add the onion and bell pepper and cook for 3 minutes.
- Cook the filling: Add the garlic and ground beef. Cook until the beef is browned and fully cooked.
- Season: Stir in the tomato paste, paprika, cumin, salt, and pepper. Cook until the filling is fairly dry. Let it cool before assembling.
- Shape the empanadas: Divide the dough into eight portions. Place each portion between two pieces of lightly oiled parchment paper and flatten into a small circle.
- Fill: Place a spoonful of beef filling and a little mozzarella in the center of each circle.
- Seal: Fold each circle in half to form a half-moon. Press the edges together firmly, using a fork if needed.
- Heat the oil: Heat vegetable oil in a deep pan to approximately 170–175°C (340–350°F).
- Fry: Carefully fry the empanadas in small batches for about 3–4 minutes per side, until golden and cooked through. Avoid overcrowding the pan.
- Drain and serve: Transfer to a paper towel-lined plate and allow excess oil to drain. Serve warm with salsa or a creamy garlic dip.
Important tip: Ripe plantain dough is softer and more delicate than traditional flour dough. If it cracks, knead in a little extra cornstarch. If it becomes too dry, add a small amount of warm water.
5. Cheesy Plantain and Ground Beef Casserole 🍌🥩
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 6
Ingredients
- 4 ripe plantains
- 500 g ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 200 g tomato sauce
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 200 g shredded mozzarella
- 100 g shredded cheddar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Set the oven to 190°C (375°F). Grease a medium-sized baking dish.
- Prepare the plantains: Peel them and cut lengthwise into thin slices. Brush lightly with olive oil.
- Soften the plantains: Arrange the slices on a baking tray and bake for 12–15 minutes, turning once, until softened.
- Prepare the beef mixture: Heat the remaining olive oil in a skillet. Add the onion and bell pepper and sauté for 4–5 minutes.
- Add the beef: Stir in the ground beef and cook until browned and fully cooked.
- Season the mixture: Add the garlic, tomato sauce, paprika, cumin, oregano, salt, and black pepper. Simmer for 5–7 minutes until thickened.
- Build the casserole: Arrange half the plantain slices in the prepared baking dish.
- Add the filling: Spread the beef mixture evenly over the plantains.
- Add the second layer: Cover the beef with the remaining plantain slices.
- Top with cheese: Sprinkle the mozzarella and cheddar evenly over the top.
- Bake: Cook for 15–20 minutes, until the cheese melts and develops golden spots.
- Rest and serve: Let the casserole rest for 5–10 minutes before cutting. Garnish with parsley and serve warm.
Tip: For extra flavor, add a thin layer of sautéed onions between the plantains and beef.
6. Cheesy BBQ Chicken-Stuffed Plantain Cups 🍗🧀
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 4
Ingredients
- 4 ripe plantains
- 300 g cooked shredded chicken
- 100 g shredded mozzarella
- 3 tablespoons barbecue sauce
- 2 tablespoons mayonnaise or plain Greek yogurt
- 1 small garlic clove, minced
- ½ teaspoon paprika
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Set the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare the plantains: Peel them and cut each into thick rounds, approximately 4–5 cm tall.
- Season: Arrange the rounds upright on the tray. Brush with olive oil and sprinkle lightly with paprika, salt, and pepper.
- Bake until tender: Bake for 15–20 minutes, until the plantains soften.
- Create the cups: Carefully press a spoon into the center of each round to create a hollow. Leave enough plantain at the bottom to hold the filling.
- Prepare the chicken: In a bowl, combine the shredded chicken, barbecue sauce, mayonnaise or yogurt, garlic, and a pinch of black pepper.
- Fill the cups: Spoon the chicken mixture into the hollows, dividing it evenly.
- Add the cheese: Sprinkle mozzarella over each filled plantain cup.
- Bake again: Return the tray to the oven for 8–10 minutes, until the cheese melts and the filling is heated through.
- Garnish: Sprinkle with fresh parsley and serve warm with a side salad or a light dipping sauce.
Tip: If the plantain rounds are too soft to hold their shape, use slightly firmer ripe plantains and bake them until tender but not falling apart.
Final Tips for Perfect Ripe Plantain Recipes
- Choose the right plantains: Yellow skins with plenty of black spots usually indicate sweetness and softness, making them ideal for these recipes.
- Avoid excess moisture: Cook meat fillings until most of their liquid evaporates to help prevent soggy plantains.
- Use freshly grated cheese: It often melts more smoothly than pre-shredded cheese.
- Balance the sweetness: Savory fillings with garlic, onions, spices, and cheese complement the natural sweetness of ripe plantains.
- Serve immediately: Baked and fried plantains taste best while warm, especially when the cheese is still melted.
Enjoy these six delicious ripe plantain recipes with your family! 🍌❤️
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