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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees. Lightly oil a 3 qt baking dish or possibly casserole.
- 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.
- 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.)
- This recipe yields 6 servings.
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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% |
