_Sips coffee while typing_
Oh. My. Goodness. Ladies and gentlemen, let me tell you about these heavenly Empanadas de Plátano Maduro that have been making my taste buds dance salsa! Trust me, once you try these sweet plantain empanadas, you’ll be wondering where they’ve been all your life.
As a Latina who practically grew up in the kitchen watching my abuela work her magic, I can tell you these aren’t your average empanadas. They’re filled with sweet plantains and a hint of cheese that creates this mind-blowing sweet and savory combo that’ll make you want to slap someone (don’t actually do that, though! 😉).
Before we dive in, let me just say – if you’re loving these Latin-inspired recipes, make sure to follow me on Newsbreak for daily doses of deliciousness! Now, let’s get cooking, shall we?
What You’ll Need:
– 2 very ripe plantains (they should be almost black – trust the process!)
– 2 cups all-purpose flour
– 1/2 cup butter (cold and cubed)
– 1 egg
– 4 oz queso fresco (crumbled)
– 1/4 cup sugar
– 1 tsp cinnamon
– Pinch of salt
– Cold water
Let me walk you through this, honey:
1. First, peel and slice those plantains. They should be super ripe – I’m talking darker than my morning coffee without cream! Boil them until tender (about 15 minutes).
1. While those are cooking, let’s make our dough. Mix the flour and salt in a bowl, then work in that cold butter with your fingers until it looks like coarse breadcrumbs. Girl, don’t be afraid to get your hands dirty!
1. Add just enough cold water to form a dough (about 1/4 cup). Wrap it up and let it chill in the fridge for 30 minutes. (Perfect time to catch up on your favorite novela, am I right? 😏)
Y’all still with me? Because here’s where the magic happens! Speaking of magic, don’t forget to follow me on Newsbreak for more recipes that’ll make your family think you’ve been taking secret cooking classes!
1. Mash those cooked plantains with sugar and cinnamon until smooth. Let it cool completely.
1. Roll out your dough and cut into circles (I use a large cup because who needs fancy cookie cutters?).
1. Place a spoonful of the plantain mixture and some crumbled queso fresco in the center of each circle. Fold over and seal with a fork. Brush with beaten egg for that gorgeous golden finish.
1. Bake at 375°F for 20-25 minutes until golden brown.
When they come out of the oven, try not to burn your tongue because I know you’ll want to dive right in! These babies are best served warm when the cheese is all melty and perfect.
I’m telling you, these empanadas are better than your ex’s mom’s cooking (and you can quote me on that! 💁♀️). They’re the perfect afternoon treat with a cup of café con leche, and they’ll have your whole house smelling like heaven.
Drop a comment below and let me know how yours turned out! Did you add your own twist? Did the family fight over the last one? I want to hear all about it! And remember to hit that follow button on Newsbreak for more recipes that’ll make your kitchen the most popular spot in the house.
Until next time, keep cooking with love (and a little sass)! 💃🏽✨
