Ingredients:
8 ripe plantains
1 cup of cheese, mozzarella or gruyère
3/4 lb of ground beef
2 large ripe tomatoes, finely chopped
2 tbsp green bell pepper, finely chopped
2 tbsp chopped purple onion or pearl onion
1/2 tsp minced or ground garlic
1 tbsp tomato paste
1 basil leaf chopped
2 tbsp olive oil
oregano, salt, pepper, to taste
Instructions:
Wash the plantains, cut the ends, but don’t peel the skins.
Boil in water for about 8 minutes, or until they are yellow and the inside is soft, turning occasionally for uniform cooking. Depending on maturity of the plantains, it may be more or less than 8 minutes.
While plantains are boiling, heat 1 tbsp of olive oil in a pan. Add garlic and sauté briefly until aromatic.
Add onion and pepper. Fry for about 3 minutes.
Add tomato, oregano, basil, pepper, and salt to taste.
Add ground meat and tomato paste. Cook for 8 minutes over low heat, making sure the meat does not get lumpy or dry out. Turn off heat.
Peel cooked plantains, lay on plastic wrap or kitchen paper. Crush lengthwise from the bottom up without destroying it. You can use a wooden kitchen stick or bottle.
In an oiled mold or pyrex, cover bottom with first four slices of ripe plantain.
Spread meat mixture over first layer of plantain.
Place half of cheese on top of meat layer.
Crush remaining 4 plantains. Layer on top of previous layer.
Cover last layer with cheese, evenly distributing.
Place pan in oven at 300°F for 20 minutes or until cheese is melted.
