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Рецепт Cuban Style Beef And Plantain Pie (Pinon)

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0 голосов | 1714 визитов
Порций: 6

Ингредиенты

Cost per serving $1.61 view details
  • 1 1/2 lb grnd beef
  • 1 lrg onion minced
  • 1/3 c. minced red bell pepper
  • 1/3 c. minced green bell pepper
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2 x bay leaves
  • 1/2 tsp grnd achiote
  • 1 can whole tomatoes - (16 ounce) liquid removed, minced, and juice reserved
  • 1/2 c. liquid removed green olives with pimientos halved
  • 1/2 c. tomato sauce
  • 1/4 c. raisins
  • 1 1/2 Tbsp. cider vinegar
  • 6 x semi-ripe plantains (yellow with some spots)
  • 1/2 c. extra virgin olive oil
  • 2 x Large eggs
  • 3 Tbsp. water
  • 1/2 c. grated parmesan cheese

Инструкции

  1. For the filling: Heat a large skillet over medium high heat, add in beef and cook, stirring and breaking up clumps, till no pink remains, about 5 min. Add in onion, minced red and green bell peppers, salt, pepper, bay leaves and achiote and cook till vegetables are softened and meat is browned, 6 to 8 min.
  2. Add in tomatoes and reserved juice, olives, tomato sauce, raisins and vinegar and simmer, stirring occasionally, till sauce is flavorful and most liquid has evaporated, about 35 min. Transfer filling to a bowl to cold and set aside while you prepare the plantains.
  3. Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 c. of the oil over medium high heat and saute/fry plantains in batches till golden, about 2 min on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
  4. Preheat oven to 350 degrees. Lightly oil a 3 qt baking dish or possibly casserole.
  5. In a small bowl, whisk Large eggs and water till blended. Pour half of egg-water mix into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the parmesan cheese. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining parmesan, and ending with remaining plantains. Pour remaining egg-water mix over top of pie, tilting to distribute proportionately.
  6. Cover baking dish with aluminum foil and bake in middle of oven till warm throughout and bubbly around edges, about 1 hour. Cold for 10 min before serving pie. (Pie can be inverted onto a serving platter for a nice presentation.)
  7. This recipe yields 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 6 servings
Calories 537  
Calories from Fat 386 72%
Total Fat 43.24g 54%
Saturated Fat 12.42g 50%
Trans Fat 0.0g  
Cholesterol 155mg 52%
Sodium 737mg 31%
Potassium 557mg 16%
Total Carbs 11.56g 3%
Dietary Fiber 1.9g 6%
Sugars 7.37g 5%
Protein 26.18g 42%
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