2 ripe plantains
Neutral sauté oil
1 lb. ground pork
1 cup canned, chopped tomatoes
½ small yellow onion, diced
½ small pepper, diced
1 tsp each: ground cumin, paprika, oregano
¼ cup chopped cilantro
3 cloves garlic, minced
¾ cup flour
1 pinch powdered garlic
1 pinch powdered onion
2 pinches salt
For plantain fry:
Make a shallow cut along the length of the plantain. Put under warm running water and coax the peel off.
Cut lengthwise ¼” thickness
In a sauté pan, on medium heat, add oil to cover the bottom of the pan.
One by one, add the sliced plantains. When golden, flip and repeat.
Transfer to a rack or paper towel.
In a small pot, on medium heat, add a drizzle of oil, then the ground pork and salt.
Cook until golden brown. With slotted spoon, transfer the pork to a bowl.
Discard the fat. Add vegetables, cook until translucent. Add garlic, spices, herbs, then tomato.
Stir. Return pork to pan. Simmer for 15 minutes. Taste for salt; adjust. Turn off heat and cool.
In a bowl, add dry ingredients. Add enough water to create a thick batter, stirring with a spoon.
Form a plantain strip in a circle and secure with a skewer. Fill cavity with a spoon full of braise.
Continue until all strips are assembled.
In a large sauté pan, on medium heat, add enough oil to cover the bottom.
Working one at a time, add a spoonful of batter on the braise cavity. Using a spatula, slide under the plantain package and gently flip into the pan.
Continue with the rest. Cook until golden brown. Add batter to the other side. Flip and cook until golden brown.
Transfer to a cooling rack or paper towel
Remove the toothpicks and serve.