Español
From El Salvador
Ingredients
For the filling:
1 cup whole milk
1 cup cold water
1/3 cup Maizena, corn starch
1/3 cup white sugar
Cinnamon powder
Prep. Heat the milk sugar and cinnamon in a saucepan over medium heat until boiling.
In a small bowl mix corn starch and water well until dissolved. Slowly add corn starch mixture
into saucepan while continually stirring. Cook for an additional 4-5 minutes until mixture
stiffens into a cream like substance. Remove from heat and let cool. Cooling will allow cream to
thicken further.
For the dough:
4 Ripe plantains
1 cup sugar
Corn or vegetable oil for frying
Prep: Cut plantain ends off and cut each plantain into 3-4 pieces of approximately 2 inches long. Do not peel.
Drop plantain pieces into boiling water and add sugar. Cook plantains in sugar water
until the plantains peel starts to loosen. Remove plantain pieces from water and allow them to
cool slightly until it is easy to remove the peels.
While plantains are still warm use a food processor or mash plantains well using a fork. Add water to plantain mixture while mashing to
ensure the consistency is creamy and moist. Form a tortilla shape with your hands. Place a
teaspoon of the cream in the center of the tortilla. Then fold over one side of tortilla to meet
the other so that none of the cream is showing.
Heat enough oil in a frying pan over med-high heat. Add empanadas to the hot oil. Continue to flip the empanadas until the entire empanada is golden brown. This will happen relatively quickly. They should be golden within a minute or
less. Once removed from oil. Roll through plate of sugar to cover while still warm.
Enjoy!
