Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Colombia! These Ropa Vieja and Ripe Plantain Empanadas are not just a meal – they're an experience that combines tender, flavorful shredded beef, crispy plantain dough, and a creamy avocado sauce that will make your dinner guests weak in the knees. Whether you're a seasoned home chef or a curious food lover, this recipe promises to deliver an explosion of flavors that will become your new obsession.
Prep Time: 1 hrs
Cook Time: 45 mins
Total Time: 1 hrs 45 mins
Cuisine: Colombian
Serves: 6 empanadas
Ingredients
- 1 pound flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 ripe plantains
- 1 cup flour
- 1 avocado
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the Ropa Vieja filling: - In a large pot, place flank steak with water, salt, and pepper - Simmer for 45-60 minutes until meat is tender and easily shredded - Remove meat, let cool, and shred using two forks - In a skillet, sauté onions, bell peppers, and garlic until soft - Add shredded meat back to skillet and mix thoroughly - Season with additional salt and pepper to taste
- Prepare the Plantain Dough: - Peel and mash ripe plantains in a large mixing bowl - Gradually mix in flour to create a smooth, pliable dough - Knead dough for 5-7 minutes until consistent texture is achieved - Let dough rest for 15 minutes at room temperature
- Assemble Empanadas: - Roll out plantain dough to 1/8 inch thickness - Cut into 6-inch circular shapes - Place shredded Ropa Vieja in center of each circle - Fold dough over to create half-moon shape - Crimp edges with fork to seal completely
- Cook Empanadas: - Heat oil in deep skillet to 350°F - Carefully fry empanadas 3-4 minutes per side until golden brown - Drain on paper towels to remove excess oil
- Prepare Avocado Sauce: - Blend ripe avocado with lime juice - Add salt and pepper - Thin with water if needed for desired consistency - Refrigerate until ready to serve
- Serve: - Plate empanadas hot - Drizzle with avocado sauce - Garnish with fresh cilantro if desired
Tips
- Choose ripe plantains with black spots for the best dough texture and natural sweetness.
- Make sure to thoroughly shred the meat and allow it to cool before filling the empanadas to prevent soggy dough.
- Keep your oil at a consistent 350°F for perfect golden-brown empanadas – use a cooking thermometer for accuracy.
- Don't overfill the empanadas; leave enough room to seal the edges completely to prevent filling leakage.
- For extra flavor, add a pinch of cumin or smoked paprika to your Ropa Vieja filling.
- If you're not confident in deep-frying, these empanadas can also be baked at 400°F for 20-25 minutes for a healthier option.
- The avocado sauce can be made ahead of time and stored in the refrigerator, which actually helps the flavors meld together.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 22g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 65mg
