Empanadas de Plátano

These are not your common empanadas made with flour or corn dough. Instead these Empanadas de Plátano (Empanadas de Plátano Verde, Green Plantain Empanadas) are made using green plantains to form a delicious plantain dough. The dough produces a crispy, flavorful outer shell, whether baked or fried. Use any filling of your choice or fill with this savory “carne molida” beef filling! Yum!

Empanadas are one of the most popular and delicious foods eaten throughout all of Latin America.

The masa or dough of empanadas can be made with corn, flour, breadfruit, or plantains.

As far as fillings, well, these are endless!

Everything from beef, chicken, pork, seafood, vegetables or even fruits.

That’s what makes empanadas not only one of the most delicious foods of all of Latin America but also one of the most consumed and favorite!

Empanadas can be enjoyed for breakfast, appetizer, snack, lunch, or even dinner.

Empanadas or Empanadillas?

Throughout most of Latin America, empanadas are known just as, empanadas. However, in Puerto Rico, empanadas are called empanadillas.

Empanadillas are normally made with flour that cooks into a sort of puffy pastry outer layer that is just DELICIOUS!

But, we don’t stop there! We also make empanadillas with breadfruit and plantains.

Today’s recipe we will be using green plantains to form these Empanadas de Plátano Verde (Green Plantain Empanadas!) YUM!

Empanadas de Plátano Verde

These empanadas are filled with a beef filling or “carne molida.”

Carne molida is used in a variety of dishes in Puerto Rico.

Everything from empanadillas, on top of rice, with spaghetti, in rellenos de papa (stuffed potato balls) etc.

Ingredients

Making Empanadas de Plátano

Begin with making the filling for the empanadas de platano.

Carne Molida Filling

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1. Begin with adding 2 tbsp of oil to a large skillet over medium heat and heat for 1 minute.
2. Add the ground meat and break it apart with a spoon or spatula.
3. Cook the ground meat for a few minutes or until brown.

Note: If after the ground meat has cooked, it is too oily, drain the excess oil before continuing with the recipe.

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1. Add the onions and peppers and stir. Cook until the onions and peppers have become a little tender all while stirring in between cooking.
2. Add the sofrito, tomato sauce, sazon, oregano, cumin, vinegar, garlic and olives. Stir everything together and cook for 5 minutes.

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1. Add the water and cilantro. Stir, lower heat and cook for 10 minutes.
2. Set carne molida aside to cool.

For the Platano Dough (Plantain Dough)

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1. Rinse the plantains under cool water to remove any dirt.
2. Cut about 2 inches off of the ends of the plantains. 
3. Using a knife score the plantain lengthwise, careful not to cut too much into the flesh.
4. Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little. Then slip your thumb under the skin to peel it off completely.
5. Once the skin is peeled off all the plantains, slice into 1-inch slices.
6. Add the pieces to a pot and add enough water to cover. Add a 1/2 teaspoon salt. Cook the plantain pieces for 25-30 minutes or until the plantain pieces are completely fork-tender.

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1. After the plantains have cooked, reserve about a cup or two of the water they have cooked in and set that water aside.
2. Drain the plantains through a colander.

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1. Using a potato masher or fork, mash the plantains.
2. Add a little bit of the reserved water a little bit at a time to smooth the plantain dough.

Note: Make sure not to add too much water to the plantain dough. You want the dough to be somewhat smooth but still stiff. Too much water added to the plantain dough will cause the empanadas to break open when frying or baking.

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1. Take enough plantain dough in your hand to form two-inch balls.
2. Cut the sides of a large Ziploc bag so that you have two flaps.
3. Place a plantain ball in between the flaps and flip the other side of the flap over the ball.
4. Mash the plantain ball using a plate or something like a frying pan to press down on the ball to form a disc.

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1. Flip the flap open and add about two tablespoons of the carne molida filling to one side of the disc. (Note: Make sure the filling is not hot but instead cool enough to add to the masa)
2. Fold plastic flap over to connect with the other side of the plantain dough to form a half moon.  Seal by pressing down or pinching dough together with fingers.

Fried or Baked Empanadas?

These empanadas can be fried or baked.

So, if you’re not a fan of fried foods, bake them!

They turn out deliciously crispy and perfectly moist inside.

To Bake Empanadas

1. Preheat oven to 375° degrees
2. In the meantime, spray a baking dish with spray oil or spread regular vegetable oil on the baking dish using a paper towel.
3. Lay the empanadas on the tray and bake for 20-25 minutes or until golden and crispy.

To Fry the Empanadas

1. Add about an inch and a half of vegetable or corn oil to a skillet.
2. Make sure the oil is hot enough before you add the empanadas or they will break apart. (The oil needs to be somewhere between 350°-365°)
3. Carefully add one empanada at a time to the skillet, being careful not to splatter the oil.

Note: Depending on the size of the skillet you are using, do not add more than three empanadas at a time or you will bring the temperature of the oil down and cause the empanadas to retain too much oil and also may cause them to break apart!

4. Cook until golden brown on one side.

5. Once golden, flip the empanada over and cook again until golden brown.

6. Drain the empanadas on a plate lined with paper towels to drain excess oil and serve.

7. Serve with hot sauce, MayoKetchup, ketchup or the veggie salsa below.

Topping and Dips

Just like all empanadas are better with some sort of topping or sauce, so are these Empanadas de Plátano! YUMMY!

MayoKetchup Sauce

• 3/4 cup mayo
• 1/3 cup ketchup
• 1-2 tsp garlic puree
• salt and pepper to taste

Mix all the ingredients well together in a bowl, and serve.

Veggie Salsa

• 1 tomato-rinsed, chopped
• 1 small red onion, chopped
• 2 scallions, rinsed, chopped
• handful of cilantro, rinsed, chopped
• 1 tbsp vinegar
• 3 garlic cloves, minced
• tabasco, to liking (optional)
• 1-2 tbsp ketchup
• salt and pepper to liking
• 1 cup of water

Mix all the ingredients in a mixing bowl and refrigerate for a few minutes or serve immediately.

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