Meat-Plantain Pie

Name: Meat-Plantain Pie (Pastelón de Plátanos Maduros (Amarillos) con Carne)
Cuisine: Puerto Rican
Ingredients: ½ ounce salt pork, washed and diced; ¼ teaspoon vinegar; ½ pound lean ground beef; 4 or 5 large ripe plantains (amarillos); 4 or 5 large ripe plantains (amarillos); 1½ quarts (6 cups) water; 1 tablespoon salt; 2 ounces (4 tablespoons) butter or oleomargarine ½ cup Hour; 2 ounces (4 tablespoons) butter or oleomargarine ½ cup Hour; 1 tablespoon fat or Achiote Coloring; 1 ounce lean cured ham, washed and diced; ¼ green pepper, seeded, finely chopped; 1 tablespoon fat or Achiote Coloring; 1 tomato, finely chopped; 1 sweet chili pepper, seeded, finely chopped; ½ teaspoon whole dried orégano, crushed; 1 onion, peeled, finely chopped; 3 olives, stuffed with pimientos, chopped; 1 clove garlic, peeled, crushed; 2 dry prunes, pitted, chopped; 3 olives, stuffed with pimientos, chopped; ½ teaspoon capers; 1 teaspoon seeded raisins; ¼ teaspoon salt; ½ cup tomato sauce

Pastelón de Plátanos Maduros (Amarillos) con Carne

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

½ ounce salt pork, washed and diced
1 ounce lean cured ham, washed and diced
1

Americas
Puerto Rico
Pie
Caribbean
Gluten-free

Method

Prepare filling as follows: Brown salt pork and cured ham rapidly. Reduce heat to low, add rest of ingredients included in A, and saute for 5 minutes. Add ingredients included in B, mix well, cover and cook over moderate heat for 10 minutes. Uncover and cook for 10 minutes, stirring occasionally.
Prepare plantain mixture as follows: In a pot, mix water and salt