Latin Recipes

Plantain Baskets Topped With Shredded Meat

Plantain Baskets Topped With Shredded Meat

Shredded meat
Servings: 24 Portions
Cooking Time : 2hours
Difficulty : Medium


  • 500gr of flank beef
  • 2 brown onion small chopped
  • 3 stems spring onion,
  • 2 whole garlic cloves
  • 8 cups (a little less than 2 liters) of water
  • 1 beef stock cube (optional)
  • Salt and pepper to taste

  • 2 tablespoons olive oil
  • ½ medium brown onion chopped
  • 2 spring onion chopped
  • 2 garlic cloves finely chopped
  • 3 medium tomatoes seeded chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon of color, Triguisar or Sazón Goya
  • Salt and pepper to taste
  • 2 Packs of Green Plantain Baskets


Place all the ingredients for cooking the meat in a pressure cooker or large regular pot.

Regular pot:
Cover the pot and bring to a boil over high heat.

Reduce heat and cook over medium low heat for 2½-3 hours, or until meat is cooked through and tender.

Pressure cooker:
  • Cover the pot and let it come to pressure over high heat.
  • Reduce heat to medium low heat and cook for 1½ hours.
  • Gently release the pressure from the pressure cooker, scoop out the meat, and shred it with two forks or your hands.
  • Reserve the meat broth and set aside.
  • To prepare the hogao, heat the olive oil in a large pot over medium heat.
  • Add the white onion and cook for 2-3 minutes or until transparent. Then add the spring onion and garlic and cook for another 1-2 minutes.
  • Now, add the chopped tomato and cook for 5-8 minutes or until soft.
  • Season with the cumin powder and color.
  • Add the shredded meat and stir so that it is well covered with the hogao.
  • If you see that it is too dry, you can add a little meat broth that you reserved previously. Check the seasoning and season with salt and pepper to taste.
  • Place the plantains baskets in a tray, take it to the oven at 180oC for 10 min.
  • squeeze the meat and placed it on top of the plantain baskets. Serve immediately
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