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What should I make with ripe plaintans and ground beef?

a
Aimee Mar 23, 2009 09:59 AM

They don't have to be used in one recipe. I need a whole dinner menu. Thanks!

  1. krisrishere Mar 23, 2009 10:43 AM

    There's a great Puerto Rican dish called Pastelon. It's a ground beef mixture with sazon, sofrito and capers. It's topped with mashed sweet plantains. Really good. I'd serve it with rice and flan for dessert.

    1. kchurchill5 Mar 23, 2009 11:06 AM

      http://withcilantro.blogspot.com/2007/09/pinon-carribean-style-beef-and.html

      I made this for a friend whose parents are from Cuba. He makes it all the time and he showed me how to make it. It was very good. He forgot to send me the recipe so I found one almost identical online. Just a couple of different ingredients.

      He also made a stew for me many times when he lived close by. Unfortunately he never gave me the recipe for the cuban stock. He wrote everything else down but that. So I looked it up on line. I can tell their was saffron but now I know once I looked up a cuban stock recipe. But it was really good.

      2 - 3 lbs of bonless beef chuck cut into cubes
      1 large onion
      1 red pepper chopped (he used green
      )3 plantains, medium with some brown spots
      4 teaspoons of minced garlic
      2 cups of canned diced tomatoes
      1 cup beef stock
      1 cup sherry wine
      s/p to taste
      1 bay leaf
      1 tablespoon spanish paprika
      1 teaspoon cumin
      1 teaspoon dried oregano
      Parsley garnish

      Cuban Beef Stock:
      http://www.recipeisland.com/blog/reci...

      1. jen kalb Mar 23, 2009 12:35 PM

        you could make picadillo, sort of like a hispanic version of keema, and can include both sweet and savory flavors, olives, raisins, onion, cinnamon, cumin etc easy with your ground meat and serve with fried plantains on the side, yum. There are mexican versions which I recall as more intricately spiced as well as cuban and puerto rican, etc.

        3 Replies
        1. re: jen kalb
          Will Owen Mar 23, 2009 03:06 PM

          Maybe instead of plain fried plantains you could do tostones: cut the plantains into chunks about 1 1/2" long, sautée until lightly browned, allow to cool enough to handle. Then squash each one endwise, season, and fry until a bit crunchy. I like them pretty much, but some people are utterly addicted.

          1. re: jen kalb
            jen kalb Mar 23, 2009 03:47 PM

            Here's a picadillo recipe
            http://icuban.com/food/picadillo.html

            like will says, tostones could be good if the plaintains are yellow - If they are turning black, the simple fried sweet version is what you want.

            1. re: jen kalb
              Will Owen Mar 23, 2009 06:21 PM

              Oops, forgot about that. I was just thinking ripe, not black ripe.

          2. chef chicklet Mar 23, 2009 02:33 PM

            this looks so good, this is what I'd do with the ground beef.
            http://www.whats4eats.com/meats/bobot...
            And I would just fry up the plantians, with a little garlic -they are delicious.

            1. ipsedixit Mar 23, 2009 03:03 PM

              How about hamburgers topped with a plaintain relish?

              1. yamalam Mar 23, 2009 05:30 PM

                Green bananas are typical but you can make alcapurrias with ripe plantains!

                1. a
                  Aimee Mar 23, 2009 06:03 PM

                  Thanks for all the great suggestions! I'm leaning towards trying a piccadillo with fried plantains on the side.

                  1. Boccone Dolce Mar 24, 2009 03:37 AM

                    Mofongo!
                    I still haven't made it, but I so want to...

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