Created by Victoria Cookware on July 14, 2021
- 4 ripe plantains (plantains are almost black on the outside when they are ripe)
- 1/2 cup Maseca dry tortilla masa
- 1 teaspoon kosher salt
- 2 cups cooked black beans, drained (canned will work fine)
- 1 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup roasted, peeled and diced poblano chiles (canned roasted green chiles make a good substitution)
- 3/4 teaspoon salt (if using canned beans taste them before adding salt)
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons canned chipotle chiles, pureed until smooth
- 2 tablespoons honey
- Heat oven to 350 degrees, place unpeeled ripe plantains on a sheet pan, bake for about 15 minutes until black on the outside and bubbling out of the outer peel. Let cool and peel. Roughly chop the plantains and place them in a medium sized mixing bowl, add salt and masa and mix until smooth enough to roll into 1.5 ounce balls. The most important thing is the ripeness of the plantains! They need to be soft and sweet but not mushy. It is ok to substitute frozen sliced sweet plantains.
- In a medium sized mixing bowl add the beans, the salt and the chiles. Using a potato masher or the back of a large kitchen spoon mash the mixture until it is in between coarse and smooth. Fold in the queso fresco and chopped cilantro so to not break it up too much. Reserve at room temperature.
Filling the empanadas
- Roll the plantain masa into 1.5 ounce balls. Cut out two circles of plastic 5 inches in diameter (its best to cut from a thick plastic bag such as a ziplock freezer bag) Using a Victoria Cast Iron tortilla press, one at a time, place one plastic circle on the bottom base of the press, then place a masa ball in the center, next place the second plastic circle over the top of the masa ball and lightly press it with the palm of your hand to partially flatten. Close the tortilla press and gently press the masa which should be about 3 inches in diameter and about 1/8 inch thick. Remove the masa disk, gently remove the top piece of plastic. To add the filling, 1 tablespoon per empanada, place the bottom piece of plastic with the masa disc on top of it in the palm of your hand, spoon the filling in the center. Using the plastic fold the masa disc in half to create a half moon matching the edges together. Through the plastic pinch the seamed edges until completely sealed. Carefully remove the plastic and repeat. Lay the empanadas flat on a parchment lined sheet pan.
Chipotle Mayo Preparation
- In an electric blender add the chipotle, lime juice and honey and puree until smooth. Place mayonnaise in a small mixing bowl, add the blended ingredients and stir until completely mixed. Reserve
Cooking and Plating
- Heat a large Victoria cast iron skillet filled halfway with vegetable oil to 350 degrees. Adding a few empanadas at a time cook until golden brown and hot all the way through. (approximately 2-3 minutes) using a slotted spoon remove empanadas one at a time to a paper towel lined platter. To serve place empanadas on a platter or wood board with a ramekin of the chipotle mayonnaise. Dip, Eat, Repeat….