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INGREDIENTS
SERVINGS
15
UNITS
Nutrition
US
vegetable oil
6 -10 plantains, ripe with
black spots, peeled
and cut in half
Sofrito or Sazon
3 -5 garlic cloves, minced
DIRECTIONS
Heat a large deep skillet add oil of choice, enough to
generously cover the bottom of your pan. Fry the plantains
till they are a golden and just a little crispy on both sides.
Remove from pan and set aside on paper towel. Repeat
until all are fried and slightly crispy.
Add annatto oil to the same skillet add the ground meat of
choice, garlic, onions, peppers, cilantro and or parsley,
cooking over medium heat till meat is browned.
Add adobo, oregano, cumin, vinegar, bay leaf, olives,
raisins, and tomato sauce. Season with black pepper to
taste and salt to taste. Simmer 20 minutes. Remove and
discard bay leaf.
1 onion, minced
1 cubanelle pepper,
minced
Butter or oil using the coconut oil from the fried plantains a
9x12 casserole pan.
Filling mixture
(coconut is my
choice)
3 lbs ground beef
(make a mix of all
three) or 3 lbs ground
turkey (make a mix of
all three) or 3 lbs
shredded pork (make
a mix of all three)
2 teaspoons powdered
adobo seasoning
(achiote)
2 tablespoons oregano
1
1
2
teaspoon ground
cumin
teaspoon garlic
powder, yes more
1 teaspoon paprika
2 tablespoons vinegar
1 bay leaf
1
cup pimento-stuffed
green olives, cut in
half
cup raisins
Toppings
cup milk