PLANTAINS STUFFED WITH PICADILLO
This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
- Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
- Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
- Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
- Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.
STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL
Provided by Aaron McCargo Jr.
Categories main-dish
Time 6h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- In a small bowl mix adobo, Sazon, and pepper and set aside.
- Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
- Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
- In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.
- Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.
CHILES SERRANOS EN ESCABECHE
Steps:
- Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
- In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
- Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.
STUFFED PLANTAINS
My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 3
Number Of Ingredients 3
Steps:
- Cut plantain into 3 pieces, keeping the peel on.
- Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
- Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g
CHILE CHIPOTLES EN ESCABECHE
This is a fantastic recipe for chipotle peppers it is made with Piloncillo a cone of dark brown sugar.This is for a small amount you can make big batches of this by doubling or tripling the ingredients.
Provided by CunSwim
Categories < 60 Mins
Time 40m
Yield 1 cup
Number Of Ingredients 14
Steps:
- Put all ingredients except for oil in a pan bring to boil for 10 minutes.
- Make sure you don't overcook you do not want the carrot or cauliflower to be mushy.
- This can be canned in jars of any size. Top off with Olive oil, a little bit in smaller jars and all if you use one large jar.
Nutrition Facts : Calories 797.7, Fat 48, SaturatedFat 7.8, Sodium 2615.9, Carbohydrate 107.6, Fiber 34.6, Sugar 23.4, Protein 19.6
More about "plantain stuffed chipotles chiles in escabèche recipes"
PLANTAIN-STUFFED CHIPOTLES CHILES IN ESCABèCHE
From mealplannerpro.com
STUFFED ANCHO CHILIES IN ESCABECHE - RECIPE | SPICE …
From spicetrekkers.com
SOME LIKE IT HOT - PINTEREST
From pinterest.com
PLANTAIN STUFFED CHIPOTLE CHILES FROM DOS CAMINOS MEXICAN STREET …
From app.ckbk.com
CHIPOTLE CHILES STUFFED WITH SHRIMP AND PLANTAINS RECIPE - BON …
From bonappetit.com
CHILES CHIPOTLES STUFFED WITH PLANTAIN | FIERY FOODS & BARBECUE …
From fieryfoodscentral.com
RECIPES/PLANTAIN-STUFFED-CHIPOTLES-CHILES-IN-ESCABECHE …
From github.com
PLANTAIN-STUFFED CHIPOTLE CHILES IN ESCABECHE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PLANTAIN-STUFFED CHIPOTLES CHILES IN ESCABèCHE RECIPE | EPICURIOUS
From anadifa.us.to
PLANTAIN-STUFFED CHIPOTLES CHILES IN ESCABèCHE - GLUTEN FREE RECIPES
From fooddiez.com
PLANTAIN STUFFED CHIPOTLE CHILES IN ESCABECHE — BAILEY FARMS
From baileyfarmsinc.com
You'll also love
Related Search