Plantain Empanadas With Chipotle Peanut Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PLANTAIN EMPANADAS



Plantain Empanadas image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

1 small Poblano chile, roasted, peeled and seeded
1/4 teaspoon ground black pepper
1 cup cold Refried Black Beans, recipe follows, or good-quality canned
3 ripe plantains, unpeeled
1 ripe banana, peeled
1 teaspoon salt
2 scallions, white and some green parts, thinly sliced
1/4 cup peanut oil
1 cup Crema, recipe follows
1/4 cup grated Anejo, Romano or Feta cheese
1/4 cup grated Manchego or Feta cheese
Creme Fraiche or sour cream for garnish
2 cups dried black beans, washed and picked over
3 tablespoons lard or vegetable oil
1- 1/2 teaspoons salt
7-1/2 cups water
1 large onion

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



Plantain Empanadas image

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

1 large ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

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

More about "plantain empanadas with chipotle peanut sauce recipes"

RECIPE: PLANTAIN EMPANADAS WITH CREMA - LOS ANGELES …
Sep 16, 2014 6. Heat the peanut oil in a medium skillet over medium-high heat, until a thermometer inserted reads 350 degrees. Fry four to six empanadas at …
From latimes.com
Estimated Reading Time 3 mins


PLANTAIN EMPANADAS - SWEET POTATO SOUL
Mar 27, 2014 Earlier this month in Costa Rica I had delicious plantain empanadas! What made the recipe so good? The crust was a moist cornmeal, and the plantain filling was sweet, tart, and tickled with cinnamon spice. ...
From sweetpotatosoul.com


SWEET PLANTAIN EMPANADA - AFRICAN VIBES
Storage Tip: The empanadas can be prepared ahead and stored in the refrigerator. Fry them fresh when ready to eat. Customization: Feel free to swap the minced beef for chicken, turkey, or even a vegetarian filling like spiced …
From africanvibes.com


HOW TO MAKE SWEET PLANTAIN EMPANADAS RECIPE - DOBBY'S SIGNATURE
Nov 3, 2015 Step 2: Steam the minced meat in a separate pot for 10 minutes with a cup of water and salt to taste.In a pan, heat up 2 tbsps. Vegetable oil for 2 minutes. Add the dice onion, …
From dobbyssignature.com


SAUCE EMPANADA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Sauce Empanada Recipes containing ingredients avocado, baking powder, baking soda, basil, beef stock, butter, butternut squash, canola oil, chicken breast, chic ... Plantain Empanadas …
From recipebridge.com


PLANTAIN EMPANADAS RECIPE - CHEF'S RESOURCE RECIPES
Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. Step 5: Fry the Empanadas. Heat the peanut oil in a medium skillet over medium-high heat. Fry 4-6 …
From chefsresource.com


PLANTAIN EMPANADAS WITH CHIPOTLE CREMA RECIPE - LOS …
Jun 18, 2008 Heat the peanut oil in a medium skillet over medium-high heat, until a thermometer inserted reads 350 degrees. Fry four to six empanadas at a time, shaking the pan constantly, about 1 minute until ...
From latimes.com


PLANTAIN EMPANADAS WITH CHIPOTLE-PEANUT SAUCE - PINTEREST
Delicious plantain empanadas filled with a flavorful chipotle-peanut sauce. Perfect for a savory snack or appetizer. Try this recipe now!
From pinterest.com


PLANTAIN EMPANADAS | COOKING ON THE WEEKENDS
Feb 12, 2021 Empenadas de Platano (Plantain Empanadas) are filled with delicious Mexican Picadillo. A combination of sweet and savory ingredients, mixed into finely chopped steak and encased in a plantain dough, creates an …
From cookingontheweekends.com


EASY PLANTAIN EMPANADAS (AIP, VEGAN) - A GIRL WORTH …
Dec 16, 2023 Instructions. Place a large pot on your stove on medium high heat. Slice the peeled plantains in half and place in the water. Cook for 25 to 30 minutes.
From agirlworthsaving.net


RECIPES FOR PLANTAIN EMPANADAS WITH CHIPOTLE-PEANUT SAUCE WITH …
This Plantain Empanadas with Chipotle-Peanut Sauce recipe contains oil, dough, planters creamy peanut butter, ripe plantains, orange juice and more. 12 Servings - 1 hr 5 min - kraftrecipes.com
From saymmm.com


PLANTAIN EMPANADAS WITH CHIPOTLE CREMA - RECIPES LIST
Place the stuffed empanadas on a tray and chill at least 30 minutes, up to a day. Step 6Heat the peanut oil in a medium skillet over medium-high heat, until a thermometer inserted reads 350 degrees. Fry four to six empanadas at a time, …
From recipes-list.com


EMPANADAS DE PLATANO MACHO — BRINGING IT HOME
Dec 30, 2023 Close the empanada making sure the filling does not come out of sides. Empanada should look like a half moon. Close off by pressing down on sides using a fork. Fry the empanada in 375* oil. Once golden, place on a …
From bringingithome.com


PLANTAIN EMPANADAS RECIPE - YUMMLY
Plantain Empanadas With Poblano Chile, Ground Black Pepper, Black Beans, Plantains, Banana, Salt, Scallions, Peanut Oil, Crema, Romano Cheese, Manchego Cheese, Creme ...
From yummly.com


10 BEST PLANTAIN EMPANADAS RECIPES - YUMMLY
The Best Plantain Empanadas Recipes on Yummly | Plantain Empanadas, Baked Plantain Empanadas, Black Bean Plantain Empanadas
From yummly.com


SWEET PLANTAIN EMPANADAS - NATA KNOWS BEST
Aug 20, 2021 To create a more dough-like consistency, mash the plantains until fully smooth and sticky. Then add a pinch of salt, some sugar if needed, and a sprinkle of flour to combine.
From nataknowsbest.com


PLANTAIN EMPANADAS WITH CHIPOTLE-PEANUT SAUCE RECIPE - KRAFT …
Today. Watch. Shop
From pinterest.com


PLANTAIN EMPANADAS WITH CHIPOTLE PEANUT SAUCE RECIPES
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 …
From tfrecipes.com


Related Search