Salvadoran plantain empanadas
Latin Recipe
Meat and poultry
Launch
Easy
45'
Banana empanadas are a delight that cannot be missed in Salvadoran cuisine. Each family has its own special way of preparing them and their recipes are passed down from generation to generation. In this recipe we turn the ripe banana into a delicious mash that is filled with GOYA® Flipped Red Beans, resulting in sweet and savory empanadas at the same time, an exquisite traditional food.
Ingredients
- 3 units of Plátano verde congelado
- 4 cups of water
- 0.5 tablespoon of salt
- 1 lata of Frijoles rojos
- 1 tablespoon of corn oil
- 0.25 cup of sugar
- 0.5 tablespoon of ground cinnamon or to taste
Preparation
- Cut each plantain into 4 equal parts including skin. In sauce pan bring water and salt to boil, add plantain and cook until soft, about 10 minutes. Drain.
- Peel plantain, discard skin. Mash plantain until smooth using food processor or hand masher.
- Put about 3 tbsp. of mashed plantain between two pieces of plastic wrap. Use a rolling pin and/or your hands to shape the empanada and make a 4 ½ inch circle about ¼ inch thick. Put 1 ½ tbsp. of refried beans on empanada and, using plastic wrap to lift, fold it over to form a half. Using your fingers, seal the edge of empanada. Repeat using all the plantain mixture. You should have about 6 empanadas.
- In shallow bowl combine sugar and cinnamon. Set aside.
- In skillet heat ½ inch oil on medium. Oil should be hot, but not smoking, about 350° F. Fry the empanadas until lightly browned on both sides. Drain on paper towels.
- While still warm, dredge empanadas in sugar to coat on both sides. Serve warm.
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