PLANTAIN EMPANADAS
My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.
Provided by Yoly
Categories Empanada Recipes
Time 30m
Yield 3
Number Of Ingredients 3
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.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 29.2 g, Cholesterol 13.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 87.3 mg, Sugar 13.8 g
PLANTAIN EMPANADAS
Provided by Food Network
Categories appetizer
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
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
Using convenient frozen empanada (turnover) disks to make these delicious empanadas cuts the prep time in half.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SWEET PLANTAIN EMPANADAS
A Salvadoran treat. The outer layer is made from sweet plantains and the inner filling is a delicious cinnamon cream. Serve sprinkled with confectioners' sugar.
Provided by csantare
Categories Desserts
Time 1h28m
Yield 12
Number Of Ingredients 13
Steps:
- Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
- Peel plantains while still hot and mash in a bowl until smooth.
- Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
- Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
- Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
- Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
- Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 39.7 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 120.6 mg, Sugar 24 g
More about "plantain empanadas food"
PLANTAIN EMPANADAS (EMPANADAS DE PLATANO) RECIPE : SBS …
From sbs.com.au
2.9/5 (44)Servings 16Cuisine SalvadoreanCategory Appetiser
SALVADOREAN PLANTAIN EMPANADAS - GOYA FOODS
From goya.com
VENEZUELAN FOOD TRUCK SERVING GREAT AREPAS, PLANTAINS ...
From expressnews.com
YELLOW PLANTAIN EMPANADAS (EMPANADAS DE PLATANO MADURO ...
From chilincoco.com
WHAT IS A PLANTAIN? - THE SPRUCE EATS
From thespruceeats.com
BAKED PLANTAIN EMPANADAS FILLED WITH CHEESE - LIVING SWEET ...
From livingsweetmoments.com
ROPA VIEJA AND RIPE PLANTAIN EMPANADAS WITH AVOCADO SAUCE ...
From mycolombianrecipes.com
SHRIMP EMPANADAS RECIPE - SHRIMP EMPANADAS WITH PLANTAIN
From honest-food.net
PLANTAIN EMPANADAS | FOOD NETWORK RECIPE
From crecipe.com
RECIPE: PLANTAIN EMPANADAS WITH CREMA | RECIPES, EMPANADAS ...
From pinterest.com
PLANTAIN EMPANADAS – RECIPES NETWORK
From recipenet.org
ASTRAY RECIPES: PLANTAIN EMPANADAS
From astray.com
PLANTAIN RECIPES - LAYLITA'S RECIPES
From laylita.com
PLANTAIN EMPANADAS - YOUTUBE
From youtube.com
PASTELóN EMPANADAS (SWEET PLANTAIN PICADILLO FILLING ...
From kitchengidget.com
RICK BAYLESSRIPE PLANTAIN EMPANADAS WITH BLACK BEAN ...
From rickbayless.com
LEILA'S EMPANADAS | NEW YORK FOOD TRUCKS | LATIN CATERING
From nyfta.org
21 TASTY PLANTAIN RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
PLANTAIN EMPANADAS WITH MUSHROOMS AND GOAT CHEESE ...
From marisolcooks.com
RIPE PLANTAIN AND CHEESE EMPANADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
SWEET PLANTAIN EMPANADAS RECIPE
From crecipe.com
EMPANADAS DE PABELLóN - BLACK BEANS, PLANTAIN, SHREDDED ...
From lolasfood.ca
PLANTAIN EMPANADAS - VICTORIA
20 PLANTAIN RECIPES FOR A TASTE OF THE ISLANDS - INSANELY GOOD
From insanelygoodrecipes.com
BEST EMPANADAS AND #1 TEQUEñOS, LATIN FOOD GROCERIES ...
From lolasfood.ca
GREEN PLANTAIN EMPANADAS WITH CHEESE - LAYLITA'S RECIPES
From laylita.com
BLACK BEAN PLANTAIN EMPANADAS - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
MEXICAN PLANTAIN EMPANADAS - MEIJER.COM
From meijer.com
PLANTAIN EMPANADAS - STIR THE POTS
From stirthepots.com
STIR THE POTS: EMPANADAS
From stirthepots.com
PLANTAIN EMPANADAS WITH CHIPOTLE CREMA - RECIPES LIST
From recipes-list.com
PLANTAIN EMPANADAS WITH GREEN CHILE AND BLACK ... - FARE ISLE
From fareisle.com
SWEET PLANTAIN EMPANADAS - NATA KNOWS BEST
From nataknowsbest.com
EMPANADAS DE PLáTANO MADURO (RIPE PLANTAIN EMPANADAS WITH ...
From mycolombianrecipes.com
BEYOND SAUSAGE, TOFU AND PLANTAIN EMPANADAS | SYSCO FOODIE
From foodie.sysco.com
PLANTAIN EMPANADAS WITH CHIPOTLE CREMA RECIPE - LOS ...
From latimes.com
PLANTAIN & RAISIN EMPANADAS WITH NUTELLA® - FERRERO FOOD ...
From ferrerofoodservice.com
CHEESY PULLED PORK EMPANADAS WITH SPICY GREEN SAUCE
From gooddishtv.com
HOW TO MAKE SWEET PLANTAIN EMPANADAS RECIPE | DOBBY'S ...
From dobbyssignature.com
PLANTAIN EMPANADAS - BIGOVEN.COM
From bigoven.com
SALVADORAN PLANTAIN EMPANADAS - CHOWHOUND
From chowhound.com
ECUADORIAN FRIED CHEESE EMPANADAS RECIPE
From thespruceeats.com
FLOURLESS PLANTAIN EMPANADAS - CHELSEA JOY EATS
From chelseajoyeats.com
PLANTAIN EMPANADAS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love