Consuelo Hernández, sustainable farmer and SHI-Honduras field trainer, has perfected many recipes. She shares them with other sustainable farmers that use the diverse array of crops grown on their land, and now we’re thrilled to share one of her recipes with you!
Consuelo’s sweet plantain empanadas are that delicious combination of sweet and salty, fried to a golden-brown perfection. They’re the perfect finger food for your next gathering. Eat them on their own or enjoy them dipped in a simple sauce (we recommend sour cream!)
Homemade Empanadas: Delicious and Empowering
Consuelo Hernández, SHI-Honduras field trainer, checks on plantain crop.
Recipes like Consuelo’s Sweet Plantain Empanadas are part of SHI’s efforts to improve partnering farmers’ livelihoods by adding value to the crops they’re already producing.
Did you realize that for every dollar you spend on food, a measly 27 cents will land in farmers’ pockets?
The vast majority of what you pay goes to processing, packaging, and transportation.
But when farmers take plantains – a common crop grown as part of an integrated agroforestry system – and cook empanadas, they’re engaging in what is known as value-added agriculture. They increase the value of their product, putting more money in their pockets—money that goes to their family’s healthcare, education, and housing.
Phase 4 of SHI’s 5-phase program prepares farmers to identify markets for their crops and strengthen their entrepreneurial skills. After years of sustainable farming training, farmers learn how to use their excess organic harvest to establish small, profitable businesses that will support their families and enrich their communities.
So, yes, empanadas are both delicious and empowering.
Buen provecho!
Consuelo’s sweet plantain empanadas
Makes approximately 12 empanadas
Ingredients
6 ripe plantains
Water
Salt
Vegetable Oil
Filling Suggestions: Quesillo (shredded mozzarella or muenster cheese are great alternatives), fried beans, or ground beef. Feel free to get creative!
Preparation:
Wash the plantains well and keep the skins on, cutting off the ends and scoring the sides.
Boil the plantains until cooked, approximately 20 minutes.
Once cool, peel and mash plantains into a smooth dough with salt to taste. The dough will be lumpy but moist enough to stay together in a ball.
Form balls and flatten into thin tortillas. We recommend rolling out the dough with a rolling pin on wax paper.
Put the desired filling on top of the tortilla and fold to close.
Fry empanadas in a pan with approximately 1.5 inches of oil. Fry until golden brown for approximately 2.5 minutes on each side.
Enjoy!
