Stuffed Ripe Plantains with Beef, Chorizo, and Cheese

Ingredients

• 500 g Beef tenderloin (Cut into pieces or strips for grilling)
• 1 tsp Black pepper, for the beef
• 1 tsp Garlic powder (To season the beef)
• 1 tsp Salt, for the beef
• 1 tbsp Vegetable oil (To mix with the beef and for cooking)
• 0.25 cup Water (For the beef sauce)
• 0.25 cup Tomato sauce (For the beef sauce)
• 2 tbsp BBQ sauce
• 4 tbsp Soy sauce
• 6 Santarrosano chorizos (Cut into pieces; another similar chorizo may be used)
• 0.5 cup Lager beer (For glazing the chorizos)
• 5 tbsp Sugar (White or brown sugar may be used)
• 1 tsp Black pepper, for the chorizos
• 6 Ripe plantains (They should be very ripe; approximately 200 g of flesh per plantain)
• 2 tbsp Melted butter (For brushing the plantains; amount inferred from the video)
• 1 tbsp Sugar, for brushing (White or brown sugar; amount inferred from the video)
• 0.25 cup Sweet corn (For the cheese sauce)
• 8 láminas Mozzarella cheese (For melting; approximately 160 g total)
• 8 tbsp Milk (For the cheese sauce)
• Green salsa (To taste, for serving; the video recipe refers to a preparation taught previously)

Steps

1. 1

   Preheat the oven to 200 °C. Place the whole ripe plantains on a baking sheet; they should be yellow with dark spots and feel soft but not mushy.

2. 2

   Mix the melted butter with the sugar intended for brushing. Generously brush the mixture over all the plantains.

3. 3

   Bake the plantains for approximately 20 to 25 minutes, turning them if necessary, until they are well browned and soft.

4. 4

   While the plantains are baking, season the beef tenderloin with the salt, garlic powder, and black pepper. Add the oil, mix to coat the meat evenly, and let it rest while you prepare the sauce.

5. 5

   In a bowl, combine the water, tomato sauce, BBQ sauce, and soy sauce. Mix until combined and set aside.

6. 6

   Cut the chorizos into pieces or manageable portions and set aside.

7. 7

   Heat a grill, griddle, or heavy-bottomed skillet over high heat. Add the seasoned beef and grill until well browned on all sides and completely cooked.

8. 8

   Add the sauce mixture to the skillet. Cook over high heat for about 5 minutes, stirring occasionally, until the liquid reduces and coats the beef in a thick, glossy sauce.

9. 9

   In another skillet or on a clean area of the grill, cook the chorizos over high heat until browned and cooked through in the center.

10. 10

    Add the beer to the chorizos. Add the sugar and black pepper, and cook until the liquid reduces to a thick syrup that glazes the chorizos.

11. 11

    Heat a clean skillet over medium-high heat and add the sweet corn. Toast it, stirring, until it takes on a slightly browned color.

12. 12

    Add the mozzarella slices and milk to the corn. Cook over medium heat, stirring, until the cheese melts and the sauce is creamy and stretchy.

13. 13

    Remove the plantains from the oven and let them rest for a few minutes so they can be handled. Make a deep vertical cut along each one without cutting completely through the base, and open them to form a canoe shape.

14. 14

    Fill each plantain with the saucy beef and glazed chorizos, distributing them among the six portions.

15. 15

    Top each plantain with the cheese and corn sauce. Finish with green salsa to taste and serve hot for sharing.

Notes

The written recipe does not specify the amounts of plantains, butter, sugar for brushing, or green salsa; six plantains and moderate amounts were estimated from the video. Cook the beef and chorizos until they reach a safe internal temperature. Serve immediately while the cheese is still melted.

Nutrition per serving

• main course
• sharing food
• Colombian cuisine
• baked
• grilled
• with beef
• with chorizo
• cheesy