relleno  de  platano  Maduro
(Stuffed  sweet  plantains)

This recipe comes from my Great-Grandmother on my Father's side. She used to cook homemade meals outside her house in Puerto Rico and sell them to all of the locals nearby. My Grandmother who turns 91 this year, would help her often with cooking. She handed the recipe down to my own Mother and then it was passed to me. Relleno de platano maduro or stuffed sweet plantains is a rich comfort food that can be prepared a number of different ways, but I have always found this recipe to be unique in both it's preparation and beauty.

Makes about 4 servings
About 7-8 ripe plantains (they should be yellow and slightly soft but not mushy)
1/2 lb of ground pork
1/2 lb of lean ground beef or sirloin
2 tablespoons of Sofrito (Goya sells their own in the int'l aisle or you can make your own. See below)
1/2 cup of tomato sauce (I like Goya)
1 bay leaf
1 & 1/2 teaspoons of oregano
1 & 1/2 teaspoons of salt
1 teaspoon of black pepper
1 & 1/2 teaspoons of white vinegar
2 eggs (beaten)
2-3 tablespoons of butter
Toothpicks
Canola oil for frying

Sofrito

1 small onion, 1 green bell pepper, 4-5 cloves of garlic, 1 bunch of cilantro, 1 teaspoon of salt & a drizzle of olive oil. Blend all of the ingredients together and the Sofrito is ready. You can freeze small and large portions for up to 3 months.

In a small pot add in a drizzle of olive oil on medium heat. Add in the sofrito and about 1 heaping tablespoon of the tomato sauce. Stir the mixture to combine and let it come up to a rapid boil.

Add in the oregano, salt & pepper. Stir to combine.

Add in the ground beef and pork. Break up the meat with your spoon and let the mixture start to brown. This will take a few minutes.

Now we will add in a 2nd layer of seasoning for the meat filling. Add in the rest of the tomato sauce, the bay leaf and the vinegar. Stir to combine and let it simmer for a few minutes. Take it off the heat and pour the mixture into a fine strainer to remove any excess grease.

Now we can work on the plantains. The plantains should be yellow and ripe but not mushy or black. You want them to be able to stand up to frying. Cut the ends off and lightly slide your knife down the plantain. Peel off the skin.

Heat up the canola oil in a skillet, about 1-2 inches deep of oil. Slice each plantain crosswise into 3 long pieces.

Fry the plantains for a few minutes on each side until they are golden brown. Drain them on a paper towel.

The plantains should be tender and pliable but not mushy. Stand up each plantain on its' side and shape them into circles securing them with a toothpick.

In a large skillet heat a few tablespoons of butter on low to medium heat.

Beat the eggs. Gently place about a tablespoon of the beaten egg down in the skillet. Use your spoon to shape the egg into a circle large enough to hold each plantain. Then place the plantain right on top.

Add about 1 heaping tablespoon of the meat filling into the plantain.

Drizzle another tablespoon of the egg on top. Using 2 forks or 2 spatulas gently turn over the plantain. Wait about a minute for the other side of the plantain to cook. Drain the stuffed plantains on a paper towel. They are very delicate so take care not to break the egg seal. Serve your stuffed plantains immediately.

Very warming and smells like home...
enjoy!