Do you want more AWESOME Puerto Rican recipes? Check out my cookbook, The Easy Puerto Rican Cookbook now on sale HERE
I know it has been some time since I did a Puerto Rican recipe… and I know I need to get back into doing them. So here we go lol. So my Dad was coming over and complains I never have anything to eat. Even though every weekend he comes over there is a ton of food waiting for him lol. This time though when he came over I was ready for him I had all the ingredients for Mofongo Relleno de Churrasco! Hey dad now what? Haha so he hung out while I cooked up a nice little meal for him. The only meals that will please him as cooking is when I make one of the Puerto Rican dishes he taught me so not only for you guys but for my own sanity with dad I will have more of these. So go ahead tear into this awesome little dish, it is a great combination of flavors I know you will totally love.
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- 2 lb. Flank Steak, Cubed
- 1 Onion, Chopped
- 1/4 Cup Cilantro, Minced
- Salt
- 4 Garlic Cloves
- 15 oz. Tomato Sauce
- 3 Plantains, In 1" Chunks
- 3/4 Cup Beef Broth
- Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add meat; sauté 8 minutes or until browned.
- Stir in Onion, cilantro, salt, garlic and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until meat is done. Keep warm.
- Place plantains in large pot.
- Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender. Drain plantains.
- Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, garlic, and broth.
- Shape plantain mixture into 1/2-inch-thick patties.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil
- Serve meat mixture over patties.
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