| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Niger |
Toohot06 |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Poblano chile; roasted, peeled, |
|
|
; and seeded |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
c |
Cold Refried Black Beans; see * Note |
|
|
(or good-quality canned refried beans) |
| 3 |
|
Ripe plantains; unpeeled |
| 1 |
|
Ripe banana; peeled |
| 1 |
ts |
Salt |
| 2 |
|
Scallions; white and some green parts, thinly sliced |
| 1/4 |
c |
Peanut oil |
| 1 |
c |
Crema; see * Note |
| 1/4 |
c |
Grated Anejo; Romano or Feta cheese |
| 1/4 |
c |
Grated Manchego or Feta cheese |
|
|
Creme Fraiche or sour cream; for garnish |
INSTRUCTIONS
* Note: See the "Crema" and "Refried Black Beans" recipes which are
included in this collection.
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 dough 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. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6146 broadcast 09-24-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-12-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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