Plantain and meat empanadas (Empanadas de platano macho rellenas de picadillo) from Mexico: The Cookbook by Margarita Carrillo Arronte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pozole salsa (Salsa para pozole)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on May 19, 2019

    If I had made this as written I would have been sorely disappointed. It calls for “1/2 cup (2oz/50g)” each of capers, green olives, and almonds, and “1/3 cup (2oz/50g)” raisins. 50g of capers is nowhere near half a cup — I think the editors just plowed right past that. I was doubling the recipe and I’d already added a cup of nuts and olives, and 2/3 cup raisins, and while it was good, it’s more of a nut empanada than a meat empanada. Thank god I realized the error by the time it came to add the capers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.