Today's recipe: Stuffed plantains!
Chimera invited us for lunch and made a recipe from Tehuntepec Isthmus (at Oaxaca and Veracruz' frontier): Stuffed plantains.
So in this occasion, the model hands featured in this post belong to Roomie. XD
Warnings:
* This is a recipe which takes TIME. Yes, with capitals. If you have at least 2-3 hours to spare. If you're really hungry or don't have much time, forget it.
*This is important: the plantains don't have to be too ripen. Also you have to let them cool completely before mashing them, if not, the texture will be too bland and make the croquettes will be difficult.
Ingredients: (for around 25-30 pieces)
14 firm Plantains (plátano macho para las hispanohablantes), the skin has to be not too dark.
Minced meat:
1/2 kg. Beef skirt (Is this correct? This kind of meat can be shredded if you boil it O.o).
Almonds (boiled and peeled), raisins, olives, capers, onion (the quantity is to your liking).
3 tomatoes.
Annato paste, less than 1/4 bar, dissolved in 1/2 cup of hot water.
Enough oil to deep fry. (scroll down a bit to see image below )
Cut and boil the plantains with their skin. Yes, you might need a big pot.
Boil the meat, if you wanna with onion, salt and garlic. Once cold and shredded, use the food processor to chop finely.
Also chop finely the almond, raisin, etc and tomatoes. Prepare as minced meat: Season the tomato, add the meat and the remaining ingredients.
Once cold, Mash the plantains. It's okay to leave tiny bits.
Patter a portion of the mashed plantains.
Add a bit of minced meat.
And close it. Be careful to let the stuffing inside, because the next step is deep frying.
Deep fry until golden. It's better to let them darker a bit more than in the picture. We were really hungry. ^^;;
Put on napkins to absorbe the grease. Cholesterol and stuff, you know.
Serve in a plate with rice and you can spread mayonnaise on them.
Other (cheap) variant is to stuff them with fried beans or cheese. :9
Any suggestion and correction on my phrasing is welcome, because I got only a brief notes on the recipe. And my english sucks today^^;;