| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Puerto Rican |
Meats |
6 |
Servings |
INGREDIENTS
|
|
PLANTAINS— |
| 6 |
|
Plantains — ripe, halve |
|
|
Unpeeled |
| 2 |
qt |
Water |
| 1 1/2 |
tb |
Salt |
| 2 |
oz |
Butter |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
|
|
FILLING— |
| 1 |
oz |
Salt pork — washed and |
|
|
Diced |
| 2 |
oz |
Cured ham — diced |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Green pepper — seeded |
| 3 |
|
Sweet chile peppers — |
|
|
Seeded |
| 1 |
|
Onion — peeled |
| 2 |
|
Cloves garlic — peeled |
| 1 |
ts |
Oregano — crushed |
| 1 |
ts |
Salt |
| 1 |
lb |
Lean ground beef |
|
|
Tomato sauce — * |
|
|
Vegetable oil — for deep |
|
|
Frying |
INSTRUCTIONS
I love Puerto Rican Food!... It's usually simple, yet rich with lots of
cilantro and garlic!!. Enclosed are examples of 4 dishes that can be
simplified to taste. I always add mucho mas cilantro, peppers and garlic
with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).
FILLING:
* Enough tomato sauce so that mixture holds together and yet is quite dry.
Combine and cook mixture for 30 minutes to 1 hr.
PLANTAINS:
Bring water to boil and add salt. Add plantains and boil rapidly for 20
minutes. Drain, peel and mash together with butter, salt, and cornstarch.
Allow to cool slightly.
Dust hand palms with cornstarch. Spread some of the plantain mixture in
cupped hand and make nest in center. Stuff center with filling. Cover with
plantain mixture and shape into balls. Repeat to make 16 stuffings.
Deep-fry at 375 degrees F until golden brown. Remove and drain on absorbent
paper.
Tammie K Nakamura <nakamurt@UCSU.COLORADO.EDU>
Recipe By : From Puerto Rican Cookery ISBN 0-88289-411-0
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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