I just love plantains. They can be salty and crunchy, and they can be sweet and soft. So versatile.
Aaaaaand what’s not to love when you put meat, guac, and salsa on top??
This recipe uses maduros which are ripe, sweet plantains. To make it super quick and easy, I buy frozen ripe plantains. You can find them at your local Hispanic market. The box looks like this:
If you can’t find these, buy a ripe plantain from the store. The peel has a lot of black spots and gives a lot when you press on it.
4 ripe plantains
1 lb ground beef
1/4 cup tomato sauce
3 cloves garlic, minced
1/4 cup sofrito
a few green olives, pitted plus a little liquid from the jar
1 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
1/2 tsp. pepper
Preheat the oven to 350. Wrap the plantain with parchment paper, twist at the ends, then place in a lined baking dish, and bake for about 40 minutes or until tender. Let it cool a couple minutes so you don’t burn your hand off, and then remove the skin.
To make the filling:
Brown ground beef in a pan over medium heat. Once it is cooked, add the rest of the ingredients and stir. Cover and reduce heat. Simmer for about 10 minutes or until the mixture has thickened.
Cut the plantain in half, and then put some filling on top. Top with guacamole, pico de gallo, cheese or whatever your heart desires.