Plantain Empanadas With Chipotle Peanut Sauce Food

PLANTAIN EMPANADAS

Steps:

• Preheat the oven to 350 degrees.
• Cut a lengthwise slit in each plantain and set it on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool.
• Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with beans, scallions,, cheeses, and pepper in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator.
• Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended. Be careful not to overwork the dough, or it will become too starchy. Wrap in plastic and chill about 2 hours.
• To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to form a 3 1/2-inch circle. (If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking). Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas can also be frozen).
• To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over. (If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly). Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour cream for dipping.
• In large pot place beans and water and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center. Crush the beans in their liquid with the potato masher or the back of a wooden spoon. In a large saucepan heat lard or oil over medium heat. Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time. Serve immediately. Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven.

PLANTAIN EMPANADAS WITH CHIPOTLE-PEANUT SAUCE

Steps:

• Heat 1 tsp. oil in large nonstick skillet on medium heat. Add plantains, onions and garlic; cook 5 min. or until plantains are golden brown, stirring frequently. Cool slightly. Stir in cheese and half the cilantro.
• Spoon about 1/4 cup plantain mixture onto center of each dough disk; moisten edge with water. Fold disks in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat remaining oil in medium deep skillet to 375ºF. Add 4 empanadas; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.
• Mix peanut butter, mayo, juice, peppers and remaining cilantro until blended. Serve with empanadas.

ZAFRA'S SHRIMP AND PLANTAINS WITH CHIPOTLE VANILLA CHOCOLATE SAUCE: CAMARONES DE PAPANTLA CON VAINILLA Y CHOCOLATE

Steps:

• Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside.
• Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place.
• Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again.
• Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice.
• Serving Suggestions: White rice or Moors and Christians rice.

PLANTAIN EMPANADAS

Steps:

• Cut plantain into 3 pieces with the peel left on.
• Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
• Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
• Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Steps:

• Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
• Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
• Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
• Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
• Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.