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.

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.

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!

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.

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.

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!