Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Recipe Picadillo (see
-above), at room temperature
10 md Ripe (almost black)
-plantains
1/2 c Vegetable or peanut oil
1 lg Egg, lightly beaten
1 ea Cut the tips off the
-plantains, peel, and slice
-on the diagonal, 1/4

inch thick. In a large skillet, heat the oil over medium heat until
fragrant, then fry the plantain slices until brown, 3 to 4 minutes on
each side, turning with a slotted spoon. Drain on a paper-towel-
lined platter. 2. Preheat the oven to 350 degrees. In a large bowl,
using a fork or potato masher, mash the plantains until smooth and
thick. Divide the mixture in half. 3. Lightly oil a 2 1/2-quart
baking dish, and place half the plantain mixture in the dish,
spreading it evenly and patting it down with your fingers. Spread all
the picadillo on top and cover with the remaining plantain mixture,
spreading it evenly and patting it down with your fingers. Cover
loosely with aluminum foil, bake on the middle oven rack 20 minutes,
then remove the foil, brush the top with the beaten egg, and bake
another 20 minutes. Serve hot, accompanied by Ensalada de Aguacate
Makes 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) TAMBOR DE PICADILLO Y PLATANO Beef Hash And
Plantain Pie

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