All Recipes Best Recipe World Cuisine Recipes Latin American Caribbean

Ingredients

1 onion, cut into chunks 1 green bell pepper, cut into chunks 1 bunch fresh parsley 1 bunch fresh cilantro 1 bunch culantro 3 cloves garlic 1 tablespoon water, or as needed 1 pound ground beef 1 (1.41 ounce) package sazon seasoning ground black pepper to taste 1 pinch adobo seasoning, or to taste olive oil 8 ripe plantains, peeled and cut on the bias 4 eggs, beaten 2 (15 ounce) cans green beans, drained 4 eggs, beaten

Nutrition Info

439.2 calories carbohydrate: 63.8 g cholesterol: 221.5 mg fat: 14.4 g fiber: 6.8 g protein: 19.8 g saturatedFat: 4.8 g servingSize: - sodium: 1043.5 mg sugar: 28.9 g transFat: : - unsaturatedFat: : -

To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl, cover and refrigerate until ready to use.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease, set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

8 servings

A sweet and salty mix of Spanish flavors! Delicious!