Appetizer: Mexico – Chiapas (Southern Mexico) – Empanadas de Plátano

Serving Size: 8

Approximate Time

Prep 40 min

Cook 10 min

Additional 10 min

Total 1 hr

Ingredients

- 6 ripe plantains, about 2 lb (900 g) peeled
- 1 large egg (about 50 g)
- 1/3 cup (40 g) cornstarch (masa harina may be used for a slightly cornier flavor)
- 2 tbsp (30 g) unsalted butter (optional for richer dough)
- 1 tsp fine salt, plus more to taste (5 g)
- 1/4 tsp black pepper (1 g)
- 2–3 cups (480–720 ml) vegetable oil or lard for frying

For the refried black bean filling:
- 1 (15 oz) can black beans, drained and rinsed (425 g)
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (75 g) white onion, finely chopped
- 2 cloves garlic, minced (about 6 g)
- 1/2 tsp ground cumin (1 g)
- Salt to taste

For the cheese filling:
- 8 oz (225 g) queso fresco or queso Oaxaca (quesillo), crumbled or shredded
- 2 tbsp (8 g) fresh cilantro, chopped (optional)
- 1 small serrano or jalapeño, seeded and finely chopped (optional)

To serve:
- 1 cup (240 ml) salsa verde or salsa roja
- Lime wedges

Instructions

Short Description:
Empanadas de Plátano are small fried turnovers made from mashed ripe plantains instead of a wheat dough, filled here with savory refried black beans or crumbly cheese and served as a snack or starter. They are crisp outside, tender and slightly sweet inside, contrasted by savory fillings and bright salsa.

Regional Notes:
This Chiapas variation uses mashed ripe plantains as the empanada "dough," a technique common in Southern Mexico where plantains are widely used. Fillings lean savory—seasoned refried black beans or local cheeses like queso fresco/queso Oaxaca—then the pockets are shallow- or deep-fried, distinguishing them from flour-based empanadas elsewhere.

1. Prepare the plantains: Cut plantains into 2–3 inch (5–8 cm) pieces. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and simmer until very tender, about 15–20 minutes. Drain well and return to the pot.
2. Make the plantain dough: While hot, mash the plantains with a potato masher or fork until smooth. Stir in the egg, cornstarch, butter (if using), 1 tsp salt, and black pepper. Mix until a soft, slightly tacky dough forms; if too wet, add cornstarch 1 tbsp (8–10 g) at a time until manageable. Let the dough rest 10 minutes; chill briefly if it feels too soft to handle.
3. Make the refried black bean filling: Heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 3–4 minutes. Add garlic and cumin and cook 30 seconds. Add the drained beans and a splash of water, then mash and cook until thickened to a spoonable consistency, about 4–5 minutes. Season with salt and let cool to room temperature.
4. Prepare the cheese filling: Crumble or shred the cheese and, if using, mix with cilantro and chopped serrano/jalapeño. Taste and adjust heat/salt as desired.
5. Portion the dough: Divide the plantain dough into 16 equal portions (about 2 oz / 55 g each). Keep portions covered with a damp cloth to prevent drying.
6. Form empanadas: Place one dough portion between two pieces of plastic wrap or wax paper and press with the palm or a small flat-bottomed cup to form a 3.5–4 in (9–10 cm) disc about 1/8–1/4 in (3–6 mm) thick. Remove the top plastic.
7. Fill and seal: Place about 1 tbsp (15–20 g) of cooled bean filling or 1 tbsp of cheese mixture in the center of the disc. Fold the disc over to form a half-moon and press edges to seal; pinch and crimp with fingers or press with a fork to secure. Repeat with remaining dough and fillings.
8. Heat oil for frying: In a deep skillet or pot, heat 2–3 cups (480–720 ml) oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of dough—oil should bubble steadily around it.
9. Fry the empanadas: Fry empanadas in batches, 2–3 minutes per side, until golden brown and crisp. Avoid overcrowding. Use a slotted spoon to transfer to paper towels to drain.
10. Serve: Arrange warm empanadas on a platter with salsa, lime wedges, and extra cilantro. Serve 2 empanadas per person as an appetizer.