Description
Chef Tititas legendary empanadas, now at home!
Crispy plantain shells filled with savory refried beans and salsa negra.
Ingredients
Units
Scale
- 7 oz (200 g) plantains
- 3/4 cups (177 ml) oil
- 1 tbsp (6 g) flour
- 1/2 tsp (2 g) sugar
- Splash of water
- Pinch of salt
- 7 oz (200 g) refried beans
- 1 tbsp pork lard
- 1/4 cups (59 ml) diced onions
- 2 dried chile chipotle meco
- 2 garlic cloves
- 1 tbsp oil
- 1 oz (28 g) piloncillo
- Pinch of sugar
- Pinch of salt
Instructions
- Preparation of Plantain Dough:
- Peel and cut plantains into chunks, removing any black seeds.
- Place plantain chunks in a pot, cover with water, and bring to a boil. Cook until soft and easily pierced with a fork.
- Drain plantains and let them cool.
- Mash the plantains with a fork or grinder.
- Add salt, sugar, and flour to the mashed plantains. Mix until well combined and the mixture resembles tortilla dough.
- Allow the dough to rest for 20 minutes at room temperature.
- If the dough is too dry, add a splash of water. If too sticky, add more flour, salt, and sugar until pliable.
- Preparation of Refried Beans:
- In a skillet, heat pork lard over medium heat.
- Add diced onions and sauté until translucent.
- Stir in refried beans and cook, mashing and stirring until heated through and smooth. Remove from heat.
- Preparation of Salsa Negra:
- In a dry skillet, toast dried chile chipotle meco until fragrant, but do not burn.
- Add oil to the skillet and sauté garlic until golden.
- Incorporate piloncillo (or brown sugar), a pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
- Remove from heat and allow to cool. Once cooled, blend until smooth.
- Assembly and Cooking of Empanadas:
- Take a portion of plantain dough and flatten into a small disc.
- Place a spoonful of refried beans in the center.
- Fold the dough over the beans, sealing the edges to form a half-moon shape. Do not overfill.
- Heat 3/4 cup of oil in a deep frying pan over medium-high heat (approximately 350°F/177°C).
- Carefully slide in empanadas a few at a time, frying until golden brown on both sides.
- Remove from oil and drain on paper towels.
Notes
- For optimal crispiness, ensure the oil temperature is consistently at 350°F (177°C) while frying the empanadas.
- To adjust the spice level, add more or less chipotle peppers depending on preference.
- Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 10