Ripe Plantain Roll Stuffed with Meat

Ingredients

• 4 Ripe plantains (Peel after boiling; they should be ripe but firm.)
• 2 tbsp Butter (To mix with the plantains and brown the roll.)
• 500 g Ground beef (Another type of ground meat may also be used, as mentioned in the video.)
• 2 tbsp BBQ sauce
• 2 tbsp Tomato sauce (Prepared tomato sauce may be used.)
• 1 tbsp Olive oil (For cooking the sofrito and meat.)
• 2 Scallions (Finely chopped.)
• 0.5 Yellow onion (Finely chopped.)
• 2 dientes Garlic (Chopped or crushed.)
• 1 Tomato (Diced into small cubes.)
• 1 tsp Paprika
• 0.5 tsp Dried thyme (Mentioned in the audio.)
• Salt (To taste.)
• 200 g Mozzarella cheese (Shredded or cut into strips for the filling.)

Steps

1. 1

   Place the unpeeled ripe plantains in a pot with enough water to cover them. Boil over medium heat until very soft when pierced, approximately 15-20 minutes.

2. 2

   Remove the plantains from the water, let them cool enough to handle, and peel them carefully.

3. 3

   Mash the hot plantains until smooth. Add 1 tablespoon of butter and mix until incorporated and the purée is smooth.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the scallions, yellow onion, and garlic; sauté for 3-4 minutes, until softened and fragrant.

5. 5

   Add the diced tomato and cook for 2-3 minutes, until it begins to break down.

6. 6

   Add the ground beef. Cook, breaking it up with a spoon, until completely browned and no longer pink, approximately 8-10 minutes.

7. 7

   Add the BBQ sauce, tomato sauce, paprika, thyme, and salt to taste. Stir and cook for 2-3 minutes more, until the filling is juicy but not liquid. Remove from the heat and let cool slightly.

8. 8

   Spread a sheet of wax paper or plastic wrap over a work surface. Place the plantain purée on top and flatten it with your hands or a rolling pin into a rectangle approximately 1 cm thick.

9. 9

   Spread the cooked meat over the plantain, leaving a 2-3 cm border around the edges. Sprinkle the mozzarella cheese on top.

10. 10

    Use the paper to help roll the plantain firmly from one of the long sides. Press gently to compact it and seal the ends so the filling does not escape.

11. 11

    Heat the remaining tablespoon of butter in a large skillet over medium-low heat. Place the roll seam-side down and brown it on all sides, turning it carefully, until golden and the cheese inside has melted, about 6-8 minutes.

12. 12

    Remove the roll from the skillet, let it rest for 3-5 minutes to firm up, and slice it. Serve hot.

Notes

The quantities were not specified in the publication, so they were estimated for four servings. The audio mentions thyme, although it does not appear in the written ingredient list; it has been included as an additional ingredient. Handle the roll carefully while browning it to prevent it from opening.

Nutrition per serving

• main course
• Colombian cuisine
• comfort food
• high-protein
• with meat
• with cheese
• pan-browned
• for sharing