Name: Stuffed Plantain Empanadas with Bacalao Guisado
Prep time: 1 min 30 s
Cook time: 15 min
Total time: 16 min 30 s
Yield: 10-12
Ingredients: 4 plantains boiled in salted water; 4 tbsp of all-purpose flour; Loisa Sal Marina to taste; 6 oz of spinach “1 bag”; 2 garlic cloves, grated; 6 oz grated manchego cheese (or cheese of choice); 1/4 cup flour; 1/4 cup butter; 1 1/2 cup milk; Loisa Sal Marina to taste; Loisa Ground Black Pepper to taste; 8 oz of salted cod, boiled and washed twice; 1 yellow onion; 1/2 bell pepper; 1 garlic clove; 1/2 tbsp tomato paste; 2 tbsp of Loisa Sofrito; Loisa Sal Marina to taste; Loisa Ground Black Pepper to taste; 4 oz of beer; 1 tsp of Loisa Organic Sazón; 2-4 Loisa Organic Bay Leaves

#masher #pescatarian #recipes #Sazón #skimmer #sofrito #tostonera

Plantain Empanadas with Bacalao Guisado

Looking to add some excitement to your traditional bacalao guisado? Try serving it with this!

Apr 05, 2023

By Eat Rico | @eatrico

Bacalao guisado is a cherished dish that graces many households tables during semana santa or holy week. However, we believe that even the classics could use a little excitement. Thus, enter our delectable addition of these flavorful plantain empanadas filled with savory manchego cheese, elevate this classic recipe to new heights. They’re incredibly easy to make and can be prepared in advance and frozen without compromising their quality. A perfect addition to your recipe library, this dish is sure to be a crowd-pleaser during any time of the year. Don't miss out on this tasty twist to a traditional favorite!

chef with spoon in hand, loisa sofrito, loisa black pepper, loisa sea salt, loisa sazón
plantain empanadas, plantain empanadas manchengo cheese and spinach, bacalao guisado

Stuffed Plantain Empanadas with Bacalao Guisado

Rated 3.5 stars by 15 users

Servings

10-12 empanadas

Prep Time

1.5 minutes

Cook Time

15 minutes

Ingredients

For the plantain empanada dough

4 plantains boiled in salted water
4 tbsp of all-purpose flour
Loisa Sal Marina to taste

For the manchego spinach filling

6 oz of spinach “1 bag”
2 garlic cloves, grated
6 oz grated manchego cheese (or cheese of choice)
1/4 cup flour
1/4 cup butter
1 1/2 cup milk
Loisa Sal Marina to taste
Loisa Ground Black Pepper to taste

For the bacalao guisado

8 oz of salted cod, boiled and washed twice
1 yellow onion
1/2 bell pepper
1 garlic clove
1/2 tbsp tomato paste
2 tbsp of Loisa Sofrito
Loisa Sal Marina to taste
Loisa Ground Black Pepper to taste
4 oz of beer
1 tsp of Loisa Organic Sazón
2-4 Loisa Organic Bay Leaves

Directions

Prepare the Filling

Sauté the spinach with the grated garlic and season with salt and pepper, when cooked remove from the pan and place into a piece of cheesecloth. Remove all the moisture you can by squeezing hard with your hands. Chop and set aside.
Melt the butter in a pot, then add the milk little by little while whisking to make a thick bechamel. Season with salt.
Throw the grated cheese and spinach into the thick bechamel mixture and mix thoroughly to incorporate the cheese.
Move into a container to cool down.

Make the Dough and Assemble Empanadas

Boil the plantains in lightly salted water, mash them, and add 1 tbsp of flour for every plantain you use.
Roll the masa into balls (approx 40 grams) and smash them. This should create a disc. We used a Tostonera for this. Use two small pieces of parchment paper that have been greased on both sides to ensure the masa doesn’t stick to the paper.
Place 1 tbsp of the cheese filling in the plantain empanada disc and fold it in half around the filling, pinching the edges of the empanada to seal it. Make sure you seal every side of the empanada completely so the filling does not come out of the empanadas while frying.
Fry at 350 degrees for 5-7 minutes or until golden brown. Use a skimmer or a large perforated spoon to remove the empanadas from the hot oil. The empanadas can be kept frozen for up to a month or fried when ready.

Make the Bacalao Guisado

Boil and rinse the salted cod twice, then set aside.
In a large pot, sauté the onion, garlic, peppers, and Sofrito until tender. Add the Sazón and bay leaves as well as the tomato paste.
Cook for around 5 minutes and add in the cod, breaking it into smaller bite-sized pieces. Add the beer and water if necessary, and cook down for 20 minutes.
Serve with freshly fried plantain empanadas and enjoy!