Serves: 4
Total Calories: 89

PICADILLO
2 tablespoons canola oil
1/3 cup chopped onion
2 cloves garlic minced
1/2 pound chopped pork
1 to 2 teaspoon ground cumin
1 to 2 teaspoon dried oregano
1/2 cup chopped tomato
1 teaspoon chicken base
1 teaspoon beef stock base
2 tablespoons chopped raisins
1 tablespoon ketchup
MASA DA PLATANO
2 yellow plantains unpeeld and ends cut off
olive oil
salt
canola oil for frying

In a large, heavy skillet, heat canola oil over medium-high heat. Add onion and garlic and sauté until transparent. Add the pork, cumin and oregano and cook until browned. Stir in the vinegar, tomatoes, chicken base, beef base, and raisins. Cook until most of the liquid has evaporated and then thoroughly blend in ketchup. Set aside to cool.

In a large pot, boil the plantains in salted water until the skins break and the plantains are tender. Drain and allow to cool.

In a food processor, puree the plantains, drizzling with olive oil, until they reach a mashed consistency. Season to taste with salt.

Line four (6-ounce and 2 inch-high) ramekins with plastic wrap. Divide half of the plantain mash among the ramekins, covering the bottoms and sides. In the center of each, place one-fourth of the picadillo. Cover with the remaining plantain mash.

In a large, heavy skillet, heat 1 inch canola oil over medium-high heat. Carefully remove bartolitos from ramekins and fry until golden brown, about 2–3 minutes on each side.

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 60

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