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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Crust: Heat oil in a heavy non-stick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool Reserve 2 tbsp of oil from skillet for the filling. | 2. Line a 9-inch glass pie dish with a single layer of cooled plantains. Reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside. | 3. For Filling: Heat reserved 2 tbsp of oil in large non-stick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. | 4. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice. Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick. Season to tasted with salt and pepper. Mix in cornmeal. | 5. Preheat oven to 450°F Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. | 6. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve. | 7. Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/2	cup		963.56	0.0	0.0	109.0
plantain	4		semi-ripe peeled cut	873.52	228.3324	9.308	2.6492
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
golden raisin	1/3	cup	chopped	166.1	43.736000000000004	1.8645	0.253
pimento olive	1/3	cup	stuffed chopped	-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
cinnamon	1 1/2	1/2	ground	-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
yellow cornmeal	1	tablespoon		25.4675	5.3588	0.6314	0.2592
queso fresco	8	ounces	crumbled divided	678.1199	6.7585	41.0274	54.0228
pimento olive	4		stuffed drained sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.