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The transition to plantain empanadas from this heartfelt announcement is not an easy one, but it must be done. Latin Americans are empanadas’ royalty: pick any ingredient, and they make an empanada out of it (http://www.seriouseats.com/2014/10/types-of-empanadas-saltenas-corn-flour-plantain-viento-latin-american-food.html). I had tried green (unripe) plantains empanadas before, and it turns out they were just a teaser for the ripe ones’ version. This yellow plantains empanada dish is so simple yet so flavorful, that after polishing my plate , I immediately started thinking about when I would get chance to make it again. Yes, that serious. The combination of the crunchy plantain batter and the warm filling made for a tasty journey I couldn’t wait to get back on. Care to join me? Let me know what you thought of the recipe in the comments below.
Note: The plantains needed for this recipe need to be carefully selected. They need to be ripe but firm, otherwise you will get a mushy dough that will be near impossible to handle.