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The following recipe I received today from New York celebrity chef Elsie Ramos. She just got married and honeymooned in Punta Cana, Dominican Republic. Elsie, we at Hispanic Kitchen wish you well as you start your new life!
4 to 6 ripe plantains (yellow with minimum black spots)
1½ pounds of lean ground beef
1 tablespoon of sofrito
1 tablespoon of sazón
1 cup of fine yellow cornmeal
1. Fill a large stockpot with water and let boil.
2. Peel the plantains by cutting off the ends and making a slit (lengthwise) down the middle. Make sure not to cut deeper than the skin. Proceed by opening and removing the peel (using a knife or your hands). Then, cut the plantains crosswise into quarters.
3. In a skillet over medium heat, combine the lean ground beef along with the sofrito and sazon. Let cook (for about 10-12 minutes) while stirring occasionally until the lean ground beef is browned and the mixture starts to bubble. Then remove from the heat and let cool.
4. Once the water from the stockpot starts to boil, add the plantains. Stir once and let cook over medium heat (until tender or for about 12 minutes). Drain the plantains when finished.
5. In a flat plate, pour the cornmeal.
6. Once the plantains are cool enough to handle, using a potato masher, mash the plantains enough to look like a type of dough. Using your hands, make a small pancake out of the mashed plantains. Scoop up a tablespoon of the meat mixture and place on top of the plaintain pancake, fold it and roll into a small ball. Make sure the meat mixture is not sticking out. Repeat with the remaining plantains until finished. Then roll each ball in the cornmeal and set aside.
7. In a deep skillet, pour about 2 inches of vegetable oil and place over high heat. Once the oil is very hot, fry the balls in batches (do not overcrowd them) until golden brown (or for about 10 minutes). Drain on paper towels and serve immediately.
Find Elsie online at ElsieRamos.com
Other recipe posts:
Fried Plantain Salad
Cooking with Plantains
Piñón of Ripe Plantains and Turkey
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