Entree: El Salvador – Northern Culinary Region – Empanadas de Plátano (Fried ripe plantain turnovers filled with seasoned meat and cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 10 min

Total 1 hr

Ingredients

- 3 large ripe plantains (very soft, black-spotted), about 2 lb (900 g) total
- 1/2 lb (227 g) ground beef
- 1 cup (240 g) cooked black beans, drained and slightly mashed
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 6 oz (170 g) queso fresco or mild crumbly cheese, crumbled
- 1 large egg, beaten (for sealing)
- 1/3 cup (40 g) all-purpose flour for dusting and shaping
- Vegetable oil for frying, about 2–3 cups (480–720 ml) as needed
- Lime wedges for serving

Instructions

1. Peel the ripe plantains and cut into large chunks. Place in a pot, cover with water, bring to a boil, and simmer until very tender, about 10–12 minutes. Drain and mash thoroughly while still hot until smooth; set aside to cool slightly.
2. While plantains cook, make the filling: heat 1 tbsp vegetable oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 1 minute.
3. Add the ground beef, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Stir in cumin, oregano, salt, and pepper. Mix in the mashed black beans and cook 2–3 minutes more to combine. Remove from heat and let cooling slightly.
4. Prepare a work surface dusted with 1/3 cup (40 g) flour. Divide the mashed plantain into 8 equal portions for 4 servings (about 2 empanadas each) or adjust as preferred.
5. Flatten each portion into a palm-sized disk (using hands or a plastic bag and rolling technique), dusting with flour as needed to prevent sticking. Place about 2–3 tbsp (30–45 g) of the beef-and-bean filling and 1–2 tbsp (15–30 g) crumbled queso fresco in the center of each disk.
6. Brush the edges with beaten egg, fold the disk over to form a half-moon, and gently press the edges to seal. Use a fork to crimp the edges if desired. Repeat with remaining portions.
7. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry empanadas in batches, turning once, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
8. Serve hot with lime wedges and optional curtido or salsa roja on the side.