A sweet and salty mix of Spanish flavors! Delicious!
Ingredients
- onion, cut into chunks: 1 piece
- green bell pepper, cut into chunks: 1 piece
- bunch fresh parsley: 1 piece
- bunch fresh cilantro: 1 piece
- bunch culantro: 1 piece
- garlic: 3 clove
- water: 1 Tbsp (or as needed)
- ground beef: 1 pound
- sazon seasoning: 1 pack (1.41 ounce pack)
- ground black pepper: (to taste)
- pinch adobo seasoning: 1 piece (to taste)
- olive oil:
- ripe plantains, peeled and cut on the bias: 8 piece
- eggs: 4 piece (beaten)
- green beans: 2 cans (15 ounce cans, drained)
- eggs: 4 piece (beaten)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat an oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.
