What should I make with ripe plaintans and ground beef?
They don't have to be used in one recipe. I need a whole dinner menu. Thanks!
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.
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
Cuban Beef Stock:
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.
re: jen kalb
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.