Stuffed Plantain Balls with Shredded Beef

Ingredients

• 3 Green plantains (Peeled and cut into large pieces)
• Salt (A pinch for the dough and to taste)
• 60 g Cornstarch
• 500 g Beef for shredding (Estimated amount: the publication mentions shredded beef but does not specify the cut or quantity)
• 1 Bell pepper (Chopped)
• 1 Onion (Bulb onion, chopped)
• 2 Sweet peppers (Chopped)
• 3 ramas Green onions (Chopped)
• 4 dientes Garlic (Chopped or crushed)
• 1 Tomato (Chopped)
• Trio of sauces (To taste; the publication does not specify which sauces make up the trio)
• Oil for frying (A generous amount of oil)

Steps

1. 1

   Peel the green plantains and cut them into large pieces. Set aside while you prepare the beef and vegetables.

2. 2

   Cook the beef in salted water until completely tender and easy to shred. Drain it, let it cool enough to handle, and shred it with two forks.

3. 3

   Chop the bell pepper, onion, sweet peppers, green onions, garlic, and tomato.

4. 4

   Heat a little oil in a large skillet over medium heat. Add the onion, bell pepper, sweet peppers, green onions, and garlic. Sauté until the vegetables are soft and fragrant, approximately 5 minutes.

5. 5

   Add the tomato, shredded beef, trio of sauces, and seasonings to taste. Cook and stir until combined; the filling should be flavorful and relatively dry so it does not break the balls.

6. 6

   Cook the plantain pieces in plenty of hot oil until tender, but do not brown them too much. Remove and drain them.

7. 7

   Mash the cooked plantains while they are still hot until they form a uniform dough. Add the cornstarch and a pinch of salt; knead until the mixture is moldable and does not crumble.

8. 8

   Take a portion of the dough and flatten it in the palm of your hand. Place a little shredded beef in the center, close the dough around the filling, and form a compact ball. Repeat with the remaining dough and filling.

9. 9

   Heat plenty of oil in a pot or deep skillet to approximately 175 °C. Fry the balls in batches, without overcrowding the vessel, until golden and crispy on all sides.

10. 10

    Remove the balls with a slotted spoon and place them on paper towels to absorb excess oil. Serve hot.

Notes

The publication does not indicate the amount or cut of beef, the method for cooking it, or the ingredients in the trio of sauces; those quantities and some steps were estimated to complete the recipe. Handle hot oil carefully and avoid overcrowding the skillet.

Nutrition per serving

• appetizer
• snack
• fried
• crispy
• stuffed
• beef
• plantain
• Latin American cuisine