Oh, plantains. I could write a book about how much I love plantains.
Well, it would be a very redundant book, but still. For those of you who kept up with my Guest Post Series on Gluten Free & Dairy Free at WDW, you’re aware of my love for this awesome fruit. I may be slightly definitely obsessed. Whatever.
Instead of making my tostones deliciosos as per usual, I wanted to make something bigger. Something better. UN TOSTONE GRANDE! That’s totally a thing. It actually didn’t turn out quite like I hoped – I think because the plantain was on the riper side – but it was still a plantain, and it was still fried…so I still liked it. 😉
So basically this was an awesome breakfast. I mean, plantains, spicy ground beef and guacamole? You can’t go wrong.
Plantain Cake with Mexican Beef & Guacamole
Makes 1 serving
Salt and Pepper to taste
1 tsp chili powder
1 tsp cinnamon
¼ lb Mexican Ground Beef
Coconut oil for the pan
- Peel and mash plantain in a bowl.
- Season with salt, pepper, cinnamon and chili powder.
- Heat coconut oil in a pan over medium heat.
- Scoop the mashed plantain into the pan, and let cook for 4 minutes.
- Carefully flip the plantain cake and cook for another 4 minutes.**
- Place the plantain cake on a plate covered in paper towels and let cool.
- While the plantain is cooling, heat up the beef in the remaining oil.
- Move the plantain to a clean plate, top with the beef mixture and guacamole.
*I used a ripe plantain and it was a bit sweeter. For a less sweet version, use a green plantain.
**A riper plantain will not stick together as easily, so flipping is a little harder…but it will still taste good!
***This would also taste awesome if you fried the plantain in hot sauce, just sayin.