Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Yautia | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 green plantains
- 3 tablespoonfuls anniato oil (achiote)
- 2 cups filling (may be lobster, shrimp, beef, chicken, turkey--see below)
- 1 1/2 lbs yautia (tanier, tannier)
- 1 tablespoonful salt
- frying oil
- The filling:
- (A)
- 1 garlic clove
- 1 tablespoonful diced pitted olives, pepper or onion-stuffed
- 1 small green bell peppers, chopped
- 1 tablespoonful chopped onion
- 1 tablespoonful olive oil
- 1 bay leaf
- (B) 1 1/2 cups lean ground meat
- 1 tablespoonful raisins
Directions
Wearing gloves is strongly recommended. Peel the yautias and remove the rinds from the plantains.
Grate the yautías and plantains to a fine paste.
Add anniato oil and salt. Stir well.
Prepare the filling.
Place about two tablespoonfuls of the paste on a greased plantain leaf (traditional) or waxed paper (convenient). #Spread the mass and place about two tablespoonfuls of the filling in the center. Fold the mass unto itself so that the mass remains outside and the filling inside.
Fry in hot oil in a deep frypan until golden brown.
Allow to shed excess oil. Serve while still reasonably hot. Warn your diners that the filling may be hotter than the outside.
The filling:
Pour the olive oil in a medium saucepan and heat over medium heat. Add the remaining ingredients included in (A). Saute for about five minutes.
Stir the ground meat into the ingredients already in the saucepan. Cook for about five minutes. Add the raisins. #Continue to cook for another five minutes or until the meat is cooked but not dry. You may want to remove the bay leaf at this time.
Category:Puerto Rican Recipes
Category:Puerto Rican Snacks