INGREDIENTS:

2 tablespoons vegetable oil

2-3 cubes or 1/4 cup Basic Sofrito

1 pound ground meat of your preference

1 teaspoon Homemade Dry Adobo Seasoning

1 cup spanish style tomato sauce

1 tablespoon capers

3 tablespoons spanish style stuffed olives

1 tablespoon wine vinegar (optional)

1 tablespoon sweet wine or sherry (optional)

1 teaspoon Pique (Homemade Puerto Rican Hot Sauce) (optional)

1 tablespoon dried oregano, crushed

1/2 tablespoon ground cumin

6 large eggs, scrambled (seasoned with salt and pepper, optional)

8 large ripe plantains, tips removed, peeled, each plantain cut in 3 slices lengthwise

oil for frying

9 ounce package frozen french cut green beans or peas and carrots or other vegetable medley of your preference , thawed (optional)

DIRECTIONS:

  • Warm 2 tablespoons oil in skillet over medium heat.
  • Sautee sofrito until fragrant, one or two minutes.
  • Add meat.
  • Cook over medium high heat until browned.
  • Stir in tomato sauce, capers, olives, oregano, cumin.
  • Stir in pique,vinegar and wine (if using).
  • Lower heat, cover, and simmer for 20 minutes.
  • Taste and reseason if necessary.
  • Turn off heat and set aside.
  • Heat 1 inch of frying oil in skillet over medium heat.
  • Fry plantains , turning once, until golden on the outside and tender on the inside (check tenderness by poking with toothpick or fork).
  • Carefully remove plantains from oil and drain on paper towel lined plate.
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 13 inch by 9 inch by 2 1/2 inch baking dish (if using smaller but deeper dish just create more layers).
  • Spread half egg batter over bottom of dish.
  • Top with half of plantain slices (about 12).
  • Spoon meat mixture over plantains to cover.
  • Top with an even layer of vegetables.
  • Top with remaining plantain slices.
  • Evenly pour remaing egg batter over dish.
  • Bake uncovered 40 minutes.
  • To serve, remove from oven and let cool partially. Slice. Using spatula lift and place on individual plates. If layers start to separate, let cool an additional 5 minutes before serving.

BUEN PROVECHO!