Tambor de picadillo y platano (beef hash and plantain pie)

8 servings

Ingredients

Quantity Ingredient
1 each Recipe Picadillo (see above), at room temperature
10 mediums Ripe (almost black) plantains
½ cup Vegetable or peanut oil
1 large Egg, lightly beaten
1 each Cut the tips off the plantains, peel, and slice on the diagonal, 1/4

Directions

inch thick. In a large skillet, heat the oil over medium heat until fragrant, then fry the plantain slices until brown, 3 to 4 minutes on each side, turning with a slotted spoon. Drain on a paper-towel- lined platter.

2. Preheat the oven to 350 degrees. In a large bowl, using a fork or potato masher, mash the plantains until smooth and thick. Divide the mixture in half. 3. Lightly oil a 2½-quart baking dish, and place half the plantain mixture in the dish, spreading it evenly and patting it down with your fingers. Spread all the picadillo on top and cover with the remaining plantain mixture, spreading it evenly and patting it down with your fingers. Cover loosely with aluminum foil, bake on the middle oven rack 20 minutes, then remove the foil, brush the top with the beaten egg, and bake another 20 minutes. Serve hot, accompanied by Ensalada de Aguacate Makes 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) TAMBOR DE PICADILLO Y PLATANO Beef Hash And Plantain Pie

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