Plantain Empanadas
Almost every culture has a dish that consists of dough with filling that is baked, boiled, steamed, or fried. Mexico has empanadas, which are usually made from dough similar to pie crust dough.
INGREDIENTS | MAKES 1 DOZEN EMPANADAS
2 large yellow-ripe plantains
¾ tablespoon salt
1 large garlic clove
1 cup all-purpose flour
Water, as needed
1½ cups queso fresco or other cheese
Vegetable oil, as needed
Preheat oven to 350°F. Cut the ends off the unpeeled plantains and then cut them in half lengthwise. Cook on a baking sheet for 40 minutes; they should be very soft. Allow them to cool until they can be handled, and remove the peel. Place the soft plantain into a food processor with the salt and garlic. Pulse several times until smooth. Add half the flour and pulse. Add the remainder of the flour and pulse until all of the flour is incorporated. Scrape down the sides of the bowl to get an even dough.
Prepare your work area by filling half a medium bowl with cold water. Tear three square sheets of wax paper. Set one of them aside for holding the empanadas before they're fried. Keep your hands wet at all times. Dip your palms into the water and divide the dough into twelve equal portions. Lightly wet one side of each piece of wax paper.
Place one of the dough balls onto the wet side of one piece of wax paper. Place the wet side of the other sheet on top. Lightly press down on the ball until you get a circle slightly larger than your palm. Carefully peel off the top piece of wax paper. Place a tablespoon of crumbled cheese into the center of the circle. Hold the wax paper in your hand and fold it to get even sides. Carefully peel the paper away from the empanada and use the tines of a fork to press the edges together. Set the empanada aside and repeat.
Place your fryer over medium-high heat. The oil should be 350°F. Fry two empanadas at a time. They should be golden-brown after 1 minute on each side. Place on a rack to drain over paper towels. Sprinkle with coarse salt. Serve warm with salsa.
What Is a Plantain?
Plantains look like very large bananas. They're from the same plant family, but plantains are much starchier and very rarely eaten raw. They can be eaten at any stage if they're cooked, but it isn't until the skin has turned completely black and the fruit inside is very soft and fragrant that they're edible raw.
