Angostura Spanish Style Stuffed Plantains
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  • 2 Ripe plantains, peeled and sliced lengthways into four strips each
  • 4 tbsp Vegetable oil

For the filling:

  • 1 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 sm. Green pepper, seeded and finely chopped
  • 12 oz Ground beef
  • 1 tbsp ANGOSTURA® aromatic bitters
  • 1 tsp Worcestershire sauce
  • 1 tbsp Fresh thyme
  • 2 sm. Tomatoes, skinned and chopped finely
  • 1 tsp Tomato paste
  • ½ cup Fresh breadcrumbs
  • Salt and freshly ground black pepper to taste


  • In a large frying pan, heat vegetable oil and fry plantains until golden brown on either side, about 7 minutes
  • Drain on paper towels and set aside
  • Meanwhile, heat 1 tbsp oil, add onion, garlic and pepper; sauté until fragrant, add ground beef and cook until brown. Add bitters, Worcestershire sauce, thyme, tomatoes and tomato paste and cook mixture for about 10 minutes stirring continuously to prevent sticking. Mixture should be moist.
  • Add breadcrumbs, stir to combine. Season to taste with salt and freshly ground black pepper
  • Curve the plantain slices into rings and secure with toothpicks
  • Place the plantain rings into a buttered baking dish
  • Preheat oven to 375F
  • Fill the rings with the meat mixture and sprinkle with any unused breadcrumbs
  • Bake in preheated oven for about 15 minutes until the top is crusty
  • Serve hot

Makes 12

Angostura Aromatic Bitters