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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Mesa Mexicana by Mary Sue Milliken and Susan Feniger. Great for parties- taste good hot or at room temperature. Ingredients:
3 ripe plantains, unpeeled (skin of plantain should be black) |
stuffing |
1 small poblano chile, roasted, peeled and seeded |
1 cup cold refried black beans |
2 scallions, white and some green parts thinly sliced |
1/4 cup grated anejo, romano or feta cheese |
1/4 cup grated manchego or monterey jack cheese |
1/4 salt |
1/4 tsp black pepper |
1 ripe banana, peeled |
1 tsp salt |
1/4 cup peanut oil |
1 cup crema, creme fraiche or sour cream for garnish |
Directions:
1. Preheat the oven to 350 degrees.
2. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes. Set aside to cool.
3. Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with the remaining stuffing ingredients in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator.
4. Make the dough 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.
5. To assemble the empanadas, roll 2 tbs 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 tsp 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.)
6. To cook, 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 to quickly, as they may if very ripe plantains were used, lower the flame slightly.) Drain on paper towels. Serve with hot crema, creme fraiche or sour cream for dipping.
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