This recipe is known as Piñon, a Cuban-style recipe we’ve been making for a long time. If you haven’t eaten anything like it before, the ingredients sound a little strange - but together, they’re delicious. Trust me!
Beef and Plantain Pie
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
14 – 16 oz. can tomato pieces
1/3 cup drained pimiento-stuffed green olives, sliced
1 lb. ground beef
1 cup tomato sauce
2 – 3 tablespoons raisins
2 tablespoons cider vinegar
salt & pepper
8 semi-ripe plantains (yellow and black)
¼ to ½ cup olive or canola oil
2 – 3 large eggs
2 – 3 tablesppons water
½ cup parmesan cheese
Preheat oven to 350. Heat a large non-stick frying pan, and crumble beef into skillet. Sauté over med. – high heat, stirring and breaking up clumps, until no longer pink. Stir in salt & pepper, onions, and peppers and sauté till vegetables are soft, about 10 minutes.
Stir in can of tomatoes, with the juice, olives and remaining filling ingredients, and simmer, partially covered and stirring occasionally, about 30 minutes. Do not let it get dried out - add more tomato sauce if necessary. (When done, you can remove to a bowl to cool slightly.)
Meanwhile, cut the ends from the plantains and peel. Cut diagonally into ¼ to 1/3 inch slices. In a frying pan, fry the plantains in oil until golden brown on each side. Transfer onto parchment paper or foil to drain (they stick to paper towels so I don’t recommend them).
Add some oil to the bottom of a baking dish (approx. 8 x 11).In a small bowl, beat together the eggs and water and pour half the mixture in the bottom of the baking dish and coat the bottom and sides.
Arrange half the plantains over the bottom and up the sides tightly in one layer. Spread half the filling in the dish and sprinkle with half of the parmesan.
Add another layer of the plantains, using all of them, and then the rest of the filling and parmesan. Cover it with the rest of the egg mixture, making sure it reaches all of the edges.
Bake pie, covered with foil in middle of oven, about 1 hour. Cool it 10 minutes before cutting.
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