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What You Need:
(To Serve: 4)
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2 large ripe plantains (about 1 pound each)
3 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons annatto oil
1 pound lean ground beef, preferably ground top round
½ cup finely chopped onions
¼ cup finely chopped green pepper
1 tablespoon finely chopped fresh hot chilies
1 teaspoon finely chopped garlic
2 tablespoons flour
4 ounces boiled ham, cut into ¼-inch dice (about 1 cup)
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
¼ cup water
1 teaspoon salt
Freshly ground black pepper
3 large pimiento-stuffed olives, thoroughly drained and finely chopped
1 tablespoon finely chopped capers
2 tablespoons malt vinegar
Vegetable oil for deep frying
4 eggs
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Translate this recipe:
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| How To Cook: |
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1. Peel the plantains and cut each one lengthwise into 4 thick strips. In a heavy 10- to 12-inch skillet, melt the butter in 1 tablespoon of vegetable oil. When the foam begins to subside, add the plantain.
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2. Turning the strips with a slotted spatula, cook them for about 4 minutes on each side, or until golden brown. As they brown, transfer the strips to paper towels to drain and cool.
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3. In the same skillet, heat the annatto oil over moderate heat until a light haze forms above it. Drop in the beef and, mashing it constantly with the back of a spoon to break up any lumps, cook until all traces of pink disappear.
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4. Add the onions, green pepper, chilies and garlic and, stirring frequently, cook for 5 minutes until the vegetables are soft but not brown. Add the flour, and stir for 3 or 4 minutes to remove any taste of raw flour.
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5. Stir in the ham, tomatoes, water, salt and a few grindings of black pepper. Stirring occasionally, cook briskly until most of the liquid in the pan evaporates and the mixture thickens enough to hold its shape lightly in the spoon. Off the heat, stir in the olives, capers and vinegar, and taste for seasoning.
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6. To make the "Piononos", shape each strip of plantain into ring about 3 inches in diameter, overlap ping the ends by about ½ inch and securing them with a wooden toothpick inserted lengthwise.
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7. Lay the rings side by side and spoon about 1/3 cup of the beef mixture into the center of each one. Pat the meat firmly into place and gently press the top as flat as possible.
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8. Fill a deep fryer or large saucepan with vegetable oil to a depth of 2 to 3 inches and heat the oil to a temperature of 350° on a deep-frying thermometer.
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9. In a small. shallow bowl, beat the eggs with a fork or whisk until they are thoroughly combined. One at a time, place the filled plantain rings on a slotted spatula and dip them into the eggs, coating them completely.
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10. Immediately slide each ring into the hot oil and deep-fry it for about 3 minutes, gently turning it about with a spoon until golden brown on both sides. As they brown, transfer the rings to paper towels to drain. Serve at once with Riz et Pois or Riz au Djon Djon.
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