Empanadas de Verde (Ecuadorian Green Plantain Empanadas)

About This Recipe

Empanadas de verde are an entirely different creature from wheat-flour empanadas — the dough is made from green (unripe) plantain, which is boiled, mashed and worked into a pliable, naturally gluten-free wrapper that fries to a golden, slightly chewy exterior with a dense, starchy crumb. This technique is indigenous to Ecuador's coastal and Afro-Ecuadorian communities, where plantain has been the foundational starch for centuries. The plantain dough is unforgiving compared to wheat pastry — it must be warm and moist to remain pliable, and it needs to be worked quickly before it dries and cracks. The most common fillings are queso fresco (fresh white cheese that melts into a creamy pocket) or a seasoned ground beef picadillo similar in spicing to fritada. The sealed empanadas are deep-fried in abundant oil until the exterior turns golden and slightly puffed, then served immediately — they do not hold well and should be eaten within minutes of frying. Empanadas de verde are particularly associated with the coastal Afro-Ecuadorian communities of Esmeraldas province, where plantain cultivation has shaped the regional cuisine for generations, and with the market food culture of Guayaquil's port neighborhoods.

Ingredients

Serves 8

• 4 largegreen (unripe) plantains(peeled and cut into chunks)
• 1 tspsalt(for the dough)
• 1 tbspsoftened butter or vegetable shortening(for the dough)
• 200 gqueso fresco or mozzarella(diced into small cubes, for filling)
• 250 gground beef(for meat filling option)
• 0.5white onion(finely diced, for meat filling)
• 2 clovesgarlic(minced, for meat filling)
• 1 tspcumin(for meat filling)
• 0.5 tspachiote powder(for meat filling)
• 0.5 tspsalt(for meat filling)
• 2 cupsvegetable oil(for deep frying)

Instructions

1. 1

   Cook the plantain dough

   Boil plantain chunks in salted water 15–18 minutes until completely tender. Drain. While still hot, mash thoroughly with butter and salt until a smooth, pliable dough forms. If the dough is sticky, dust your hands with a little flour (or tapioca starch to keep gluten-free).

   Work the dough while it is hot — cold plantain dough cracks and cannot be shaped.

2. 2

   Prepare the filling

   For cheese filling: dice queso fresco into small cubes. For meat filling: fry onion and garlic in a little oil until soft. Add beef, cumin, achiote and salt. Cook until browned and dry. Cool completely.

3. 3

   Shape and fill

   Divide the warm dough into 8 balls. Between two sheets of plastic wrap, flatten each ball into a 12 cm circle about 5 mm thick. Place 2 tbsp filling in the center. Fold over and press edges firmly to seal — use wet fingers or press with a fork.

4. 4

   Fry

   Heat oil to 175°C in a deep pan. Fry empanadas in batches, 2–3 minutes per side, until golden all over. Drain on paper towels.

5. 5

   Serve immediately

   Empanadas de verde must be eaten immediately — they lose their exterior crispness within 10 minutes. Serve with ají criollo (Ecuadorian hot sauce) or a squeeze of lime.

Variations

• •

  Bolon de verde: form the plantain dough into a ball with cheese or chicharrón inside — a popular Ecuadorian breakfast.

• •

  Baked version: brush with oil and bake at 200°C for 20 minutes — crispier exterior, slightly drier texture.

Storage

Empanadas de verde do not store well — eat within 30 minutes of frying. Raw shaped empanadas can be frozen on a tray then bagged; fry from frozen, adding 2 minutes to cooking time.

Frequently Asked Questions