Eva's Kitchen - Eva Longoria Parker [8]
For an authentic Caribbean meal, serve these salty, crisp plantains as an appetizer before Crock-Pot Cuban Ropa Vieja. Be sure that the plantains don’t brown the first time you fry them; the goal is just to soften them so they can more easily be flattened into a thinner pancake for the second frying. For more on plantains.
MAKES ABOUT 24 CHIPS
4 green plantains
1 cup vegetable oil, or as needed
Kosher salt to taste
1. Working with one plantain at a time, use a sharp knife to cut off both ends. Run the tip of the knife down the full length of the plantain 2 or 3 times, cutting through the thick skin but not into the plantain. Work the peel off with your hands. Repeat with the remaining plantains.
2. Slice the plantains crosswise into 1-inch thick slices. You should have about 24 pieces.
3. Line a baking sheet with paper towels. In a large skillet, heat the oil over medium heat until hot but not smoking and shimmery.
4. Place the plantains in the oil, seed side down. Cook just until softened, about 4 minutes; do not let them brown. Turn them over and cook the other side. Transfer the pieces to the paper towel–lined baking sheet. Repeat with the remaining pieces.
5. When all of the plantains are cooked and soft, use a tortilla press or the bottom of a large can to press each piece into a flattened pancake about ¼ inch thick. Place new paper towels on the baking sheet.
6. Return the pieces to the hot oil and fry until crispy and golden brown, 2 to 3 minutes per side. Less ripe plantains will take longer to cook than riper ones. Transfer to the paper towel–lined pan and immediately sprinkle both sides with salt. When all the tostones are fried, transfer them to a platter and serve hot.
FROM AUNT ELSA’S KITCHEN For the absolute best flavor, sprinkle these with salt as soon as they come out of their second frying and serve hot.
sweet-potato empanadas
Empanadas are a quintessential example of what traditional Latin food is made of: rock-solid and time-tested techniques that can be adapted to accommodate what’s available regionally, or in the case of my Aunt Elsa, what was in her pantry. She could pull together the most delicious combinations of ingredients out of what appeared to be thin air and then fill and fry a few dozen pastry wrappers in a flash. When Thanksgiving rolled around, these were our version of the classic American pumpkin pie. Tender, flaky, and lightly sweet, these little “Mexican pumpkin pies” make delicious appetizers, too.
MAKES 30 EMPANADAS
FOR THE DOUGH
4 cups all-purpose flour
¼ cup sugar
1 teaspoon table salt
1¾ cups shortening, at room temperature
1 large egg, lightly beaten
FOR THE FILLING
2 pounds sweet potatoes, peeled and coarsely chopped (or 2 15½-ounce cans sweet potatoes)
2 3-inch cinnamon sticks
¼ to ½ cup sugar, or to taste
1. For the dough: In a large bowl, place the flour, sugar, and salt and whisk together until well blended. Use your hands to knead the shortening into the flour mixture. It will be crumbly and look like coarse meal, and if you squeeze a handful it will cohere but fall apart again when dropped back into the bowl. Add the egg and ½ cup of water, then mix well with a wooden spoon or your hands. Form the dough into a flattened disk, wrap it in plastic wrap, and chill for 1 hour.
2. For the filling: If using fresh sweet potatoes, place them in a large saucepan with the cinnamon sticks and cover with cold water. Simmer, uncovered, until the potatoes are easily pierced with a fork, about 15 minutes. Drain well. Remove and discard the cinnamon sticks. Let stand until cool.
If using canned sweet potatoes, place them in a large saucepan with their juice. Add the cinnamon sticks and heat over medium heat for about 10 minutes. Remove and discard the cinnamon sticks. Let stand until cool.
3. Transfer the cooled sweet potatoes to the work bowl of a food processor and pulse