Grandma Carmen's Stuffed Plantains Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Yellow Plantains
Butter or cooking oil to grease skillet
2 lbs Ground Beef
1/2 Medium onion, finely chopped
¼ Green pepper, finely chopped
Garlic to taste (cloves or powder)
Adobo (to taste)
½ Small can tomato paste
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Directions: |
Directions:Brown ground beef with the onion, green pepper, garlic, and adobo. Drain off excess grease. Mix in tomato paste and set aside. Next, slice the plantains (about ¼ inch thick) lengthwise to make long thin strips. They should be shaped like a flat ruler.
Grease a skillet with margarine or cooking oil and fry the strips on both sides until they start to soften. Remove from skillet and allow to cool. Take the cooled plantains and form a bracelet shaped circle with each one and secure it with a toothpick. Place the plantains, on end, back into the margarine coated skillet. They should look like hollow circles or bracelets on the skillet.
Put a tablespoon of egg mixture into the bottom of the plantain circle, touching the skillet (this creates a seal and holds the meat mixture inside the plantain). Fill the plantain circle with the meat mixture. Put a tablespoon or two of the beaten egg over the top of meat filling. Cook several minutes on medium heat. Carefully flip over and cook until the egg has set.
Note* Adobo can be purchased at international food stores, in with the Spanish seasonings. I use the Goya brand with the blue lid. It will say Adobo Con Pimienta (which means adobo with pepper). |
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Personal
Notes: |
Personal
Notes: A recipe written down while watching my (step) mother-in-law, Carmen Otero Ortiz while she cooked in my kitchen. She was a wonderful cook and was always happy to share her secrets with me. Like most Puerto Rican women, Carmen didn't have any of her recipes written down. She just cooked from memory. Her mother taught her by showing her, and her grandmother taught Carmen's mother the same way. Recipes are handed down by showing the children in the family how to do it but, no one seems to write anything down.
I'm very concerned about these recipes being lost over time. So, that's why I've taken an interest in getting them written down on paper. My mother-in-law, Carmen called these "Piononos". They are delicious. The plantains are sweet and the meat is flavorful and a little on the salty side. The salty-sweet combination works well together.
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