RECIPES

Main recipes

Empanada de Verde (plantain)

Ingredients:

Dough:

• 4 green fresh plantain
• 1 once pig lard
• 2 liters of boiling water
• /12 liter of vegetable or corn oil
• salt

Filling:

• ½ pong of pork meat, boiled and chopped into square
• 4 stems of long white onions (cebolla blanca)
• 1 boiled egg, small chopped
• 1 spoon of fresh coriander, chopped
• 2 tablespoons of annatto “achiote” with vegetable oil
• Cumin, salt and pepper

Preparation:

Peel the plantain and cut (using your hand only) into three pieces each. Put them to cook in a sauce pan with boiling water with salt until tender. Take one by one out and mash them with the rolling pin. Later add a bit of water (used to boil them) and extend them until they transform into an elastic dough like mixture. Keep on manipulating the dough, when it sticks to the hand use a bit of lard and continue kneading. Only when the mixture is completely elastic you make stop. Cover the dough and let it rest in a warm place.

Take a small peace of dough and place it into a plastic bag. The plastic bag was preciously covered with lard. Close the plastic bag and extended the dough with a use of a rolling pin as thin as possible with out breaking the dough. Put a spoon full of the filling an d fold in half. Seal the edges with your fingers or pressing down with a fork.

Preheat the oil in a “Paila” or frying pan and fry the empanadas until brown. Serve hot prickling white sugar on top.

Filling preparation:

Preheat the annatto in a frying pan, add the white onions and the coriander and fry for 2 minutes. Add cumin and salt and pepper to you taste. Add the pork meat and fry until light brown. Take the mixer of the heat and add the chopped egg.