Recipe - Stuffed Plantains (Rellenos De Platanos Maduros)

PLANTAINS
6 Plantains ripe, halve
Unpeeled
2 qt Water
1 One half tablespoon Salt
2 ounce Butter
One half teaspoon Salt
2 tablespoon Cornstarch
FILLING
1 ounce Salt pork washed and
Diced
2 ounce Cured ham minced
1 tablespoon Vegetable oil
1 Green pepper seeded
3 Sweet chile peppers
Seeded
1 Onion peeled
2 Cloves garlic peeled
1 teaspoon Oregano crushed
1 teaspoon Salt
1 pound Lean ground beef
Tomato sauce *
Vegetable oil for deep
Frying

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.

Deepfry 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 0882894110

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip