6 tablespoons (48g) cornstarch, plus more as needed
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon adobo seasoning
Beef Filling
8 ounces 90/10 ground beef
1 small yellow or white onion, finely diced (about 1/4 to 1/3 cup)
1 to 2 large jalapeños, de-seeded and diced
2 tablespoons green sofrito (homemade or store bought)
1 1/2 tablespoons tomato paste
1/2 packet Sazon
1/2 teaspoon adobo seasoning (adjust to taste)
For Assembly & Cooking
3/4 to 1 cup shredded mozzarella cheese
Avocado or vegetable oil, for cooking and frying
Directions
Cut the ends off the plantains, dice into 1-inch pieces, and boil until tender, 10-12 minutes. Cool 10-15 minutes, then peel and pat dry if wet.
Heat 1/2 tablespoon oil and sauté the onion and jalapeños, 3-4 minutes. Add the ground beef with the sofrito, tomato paste, Sazon, and adobo, and brown until fully cooked, 6-8 minutes. Let the filling cool.
Mash the cooled plantains, then add the cornstarch and seasonings. Mix until a soft, non-sticky dough forms (add a little more cornstarch if needed). Divide into 4 balls.
Place each ball between two sheets of parchment and flatten to a 6-inch circle. Layer cheese, beef filling, then more cheese on the upper half.
Fold the dough over the filling and seal the edges. Transfer to a parchment-lined baking sheet.
Heat 1 1/2 to 2 cups oil to 350°F. Fry in batches of 2, about 1-2 minutes per side, until golden. Serve hot with your favorite sauce (the creator serves a cilantro lime sauce).
