• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Ropa Vieja and Plantain Empanadas

    Ropa Vieja and Ripe Plantain Empanadas with Avocado Sauce are filled with shredded flank steak and ripe plantains and served with a creamy avocado sauce with earthy cilantro, warm cumin, and mayo. And a handy empanada press makes quick work of it all.


    Ingredients
    For the Ropa Vieja
    2
    pounds
    flank steak
    8
    cups
    water
    *
    salt and pepper to taste
    1
    tablespoon
    Olive Oil
    1
    large onion, finely chopped
    1
    red bell pepper, finely chopped
    4
    cloves
    garlic, crushed
    1
    cup
    tomatoes, chopped
    1
    teaspoon
    tomato paste
    1
    teaspoon
    ground cumin
    For the Empanadas
    12
    large empanada discs
    1
    beaten egg
    1
    ripe plantain, peeled, diced and fried
    For the Avocado Sauce
    2
    avocados, halved, seeded and peeled
    2
    tablespoons
    mayonnaise
    1/4
    cup
    heavy cream
    2
    limes, juiced
    *
    salt and pepper to taste
    1/2
    tablespoon
    ground cumin
    1/2
    medium red onion, diced
    1/4
    cup
    fresh cilantro, chopped
    2
    cloves
    garlic
    Directions
    In a pot, place the flank steak, water, salt and pepper. Cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked.
    Measure 1 cup of the liquid used to cook the meat and set aside. Remove the beef from the pot, let it cool and shred with a fork or your hands.
    In a saucepan, place the olive oil, onions, bell pepper, tomato, and garlic. Cook for about 5 minutes. Add the tomato paste, cumin, shredded beef, and the 1 cup of reserved beef liquid. Cook for 6 to 8 minutes, stirring occasionally.
    To assemble the empanadas: Place a spoonful of the ropa vieja and diced plantains on the center of the empanada discs.
    Brush the edges of the empanada discs with the beaten egg. This will help them seal better and keep the filling from leaking while baking.
    Fold the empanada discs and seal the edges. Use a fork to help seal the empanadas or use your fingers to twist the edges. Lightly brush the top of the empanadas with the egg, which will give them a golden color when they bake.
    Chill the empanadas for at least 30 minutes. Preheat the oven to 400 F and bake for 15-20 minutes or until golden.
    To make the avocado sauce: Place all the ingredients in a food processor and process until smooth.
    Serve empanadas warm with a side of sauce.

    The base number of servings for this recipe is 12
    OK

    Categories 

    BeefFamily-friendly

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