Plantains stuffed with shredded meat and grated cheese

Ingredients

Meat:

• 9 oz flank steak
• 2 garlic cloves
• 1 onion
• Salt
• Pepper

Tomato sauce:

• 1 onion
• 1 garlic clove
• 1/2 chopped red bell pepper
• 2 chopped tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt
• 1 chicken stock cube
• 1 Tbsp neutral oil (sunflower or canola)
• A few sprigs of chopped parsley

Plantains:

• 2 ripe plantains
• 10 g grated mozzarella
• Margarine

Materials

• Saucepan
• Frying pan
• Baking dish

Preparation

• In a saucepan, place the meat, the onion cut into quarters, the chopped garlic cloves, salt, and pepper. Add enough water to cover the ingredients and cook over medium heat for about 35–40 minutes, until the meat is cooked.
• When the meat is cooked, remove it from the saucepan and let it cool for a few minutes, then shred it with a fork. Reserve a cup of the cooking liquid.
  
• For the tomato sauce:
  In a frying pan, heat the vegetable oil over medium heat, then add the onion and the chopped garlic clove and sauté them together until the onion is translucent.
• Add the chopped tomatoes and pepper, then simmer over low heat for 10 minutes.
  
• Add the shredded meat to the tomato sauce and pour in the cup of cooking liquid. Add the chicken stock cube, cumin, and paprika. Cook over low heat until the sauce thickens, then stir in the chopped parsley.
• For the plantains:
  Peel the plantains and place them in a baking dish. Brush them with margarine and bake at 350°F (180°C) for 10 minutes in a preheated oven.
  
• Once the plantains are golden brown, remove them from the oven and cut them in half. Add the grated cheese to the bottom of each plantain, followed by the shredded meat in sauce, and return them to the oven for 3 minutes to melt and brown the cheese.
• Add chopped fresh parsley for decoration, and your stuffed plantains are ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe