Plantain pie
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- For the filling:
- 1 red onion
- 3 tbsp GOYA® Extra Virgin Olive Oil
- 4 cloves of garlic
- 1 lbs ground beef
- 0.99 red bell pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 bunch of cilantro
- 2 cups tomato sauce
- For the pie:
- 7 plantains
- 2 tsp salt
- 2 tbsp GOYA® Extra Virgin Olive Oil
- 5.7 oz grated yellow, cheddar or mozzarella cheese
- 4.5 oz butter
PREPARATION
1
To make the filling, pour a good splash of GOYA® Extra Virgin Olive Oil into a skillet over medium heat and, when hot, add the diced red onion. Fry for 3 minutes, stirring constantly.
2
Now add the 4 chopped garlic cloves, along with the red pepper, cubed, and fry for 1 minute.
3
Then add the ground beef, along with the spices and salt, and fry for 10 minutes, stirring frequently.
4
Finally, add the tomato sauce and cover with a lid, cooking for 15 minutes. Remove from the heat and set aside. Remove from the heat and set aside.
5
To make the pie, peel the plantains and boil them in a covered pot with a teaspoon of salt for 20 minutes.
6
Preheat the oven to 350°F.
7
Grease the bottom of a baking dish with 1.7 oz. of butter.
8
Remove the plantains from the water and drain. Add them to a bowl with the remaining butter and mash the mixture well until it is smooth and creamy.
9
To assemble your pie, spread half of the mashed plantains over the bottom of the baking dish and then spread a layer of half of the filling and finally the grated cheese. Repeat this process once more and put the dish into the oven.
10
Bake for 15 minutes until the cheese is melted and golden.
