Honduran Stuffed Plantains

Name: Honduran Stuffed Plantains
Prep time: 30M
Total time: 57M
Yield: 4-6 Servings
Cuisine: Central America
Ingredients: 1 cup seeded and chopped plum tomato; ½ cup finely chopped yellow onion; ½ cup finely chopped green bell pepper; ¼ cup chopped fresh cilantro; 1 tbsp. Lime Juice; Adobo All-Purpose Seasoning with Pepper; 4 boxes Baked Sweet Plantains; 2 tsp. Extra Virgin Olive Oil; ½ cup chopped yellow onion; ½ cup chopped green bell pepper; 1 tbsp. Minced Garlic; 1 lb. lean ground beef; 1 packet Sazón with Coriander and Annatto; Adobo All-Purpose Seasoning with Pepper; ½ tsp. Ground Cumin; 1 packet Sazón with Coriander and Annatto; ¾ cup Tomato Sauce; 1 tbsp. White Vinegar; ½ cup Quesadilla Shredded Cheese; ½ cup sour cream; ¼ cup heavy cream; Sea Salt; ½ cup pickled red onions; 1 tbsp. chopped fresh cilantro, for garnish

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Plátano Relleno de Carne Molida y Chimol

Bring the authentic taste of Honduras to your table with irresistible Plantains Stuffed with Ground Beef and fresh Chimol. Made effortlessly with GOYA^® Baked Sweet Plantains, they’re filled with juicy ground beef—seasoned to perfection with GOYA^® Sazón, GOYA^® Adobo, and GOYA^® Tomato Sauce—then baked until hot, golden, and bubbly with melted cheese. Finished with fresh chimol (a tangy radish, tomato, and onion salsa), crema, and pickled onions, every bite delivers an incredible contrast of flavors and textures. Best of all, they come together in just 30 minutes with 5 simple steps.

Total Time

57m

Prep Time:30m

Cook Time:27m

Yields:4-6 Servings

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Ingredients

For chimol salsa:

1 cup

seeded and chopped plum tomato

½ cup

finely chopped yellow onion

½ cup

finely chopped green bell pepper

¼ cup

chopped fresh cilantro

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

For plantains:

4 boxes
(11 oz.)

GOYA® Baked Sweet Plantains, thawed

Find in-store

2 tsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

½ cup

chopped yellow onion

½ cup

chopped green bell pepper

1 tbsp.

GOYA® Minced Garlic

Find in-store

1 lb.

lean ground beef

1 packet

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

½ tsp.

GOYA® Ground Cumin

Find in-store

1 packet

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

¾ cup

GOYA® Tomato Sauce

Buy at Shop.goya.com

Find in-store

1 tbsp.

GOYA® White Vinegar

Find in-store

½ cup

shredded mozzarella cheese or GOYA® Quesadilla Shredded Cheese

Find in-store

½ cup

sour cream

¼ cup

heavy cream

GOYA® Sea Salt, to taste

½ cup

pickled red onions

1 tbsp.

chopped fresh cilantro, for garnish

Directions

Kitchen View

Step 1

For chimol salsa: In a small bowl, mix tomato, onion, pepper, cilantro and lime juice together until combined. Season with Adobo, to taste. Set aside.

Step 2

For plantains: Preheat oven to 350°F. Place thawed plantains on prepared baking sheet. Using a knife, make a shallow lengthwise slit about 1/2-inch deep down the center of each plantain, taking care not to cut all the way through. Set aside.

Step 3

Heat oil in a large cast-iron skillet over medium-high heat. Add onions and peppers, and cook until tender, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add ground beef, Saźon and cumin, and cook until browned, breaking up meat with a wooden spoon, about 5 to 8 minutes. Stir in tomato sauce and vinegar and season with Adobo, to taste. Remove from heat.

Step 4

Fill each plantain evenly with beef mixture, spreading the filling from edge to edge. Sprinkle with cheese and bake until plantains are hot and cheese is melted, about 10 to 15 minutes.

Step 5

While plantains are baking, in a small bowl, mix sour cream and heavy cream together until combined. Season with salt, to taste. Garnish plantains with pickled red onions and cilantro. Serve with chimol salsa and sour cream mixture.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a saucepan, bring ¾ cup water, ½ cup GOYA® Apple Cider Vinegar, 1 tablespoon sugar, and 2 teaspoons GOYA® Salt to a boil over medium‑high heat. Once the sugar and salt dissolve, about 1 minute, remove from heat. Pour the hot vinegar mixture over the onions, ensuring they are fully covered. Let cool for at least 1 hour before using. Refrigerate for up to 2 weeks.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a saucepan, bring ¾ cup water, ½ cup GOYA® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 1 tablespoon sugar, and 2 teaspoons GOYA® <a href="https://www.goya.com/en/products/iodized-salt/">Salt</a> to a boil over medium‑high heat. Once the sugar and salt dissolve, about 1 minute, remove from heat. Pour the hot vinegar mixture over the onions, ensuring they are fully covered. Let cool for at least 1 hour before using. Refrigerate for up to 2 weeks.

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Recipe Tags

Honduran Stuffed Plantains

Prep Time: 30m

Total time: 57m

Yields: 4-6 Servings

<h2 class="subheader">Plátano Relleno de Carne Molida y Chimol</h2> Bring the authentic taste of Honduras to your table with irresistible Plantains Stuffed with Ground Beef and fresh Chimol. Made effortlessly with GOYA® <a href="https://www.goya.com/en/products/baked-sweet-plantains/">Baked Sweet Plantains</a>, they’re filled with juicy ground beef—seasoned to perfection with GOYA® <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón</a>, GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a>, and GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>—then baked until hot, golden, and bubbly with melted cheese. Finished with fresh chimol (a tangy radish, tomato, and onion salsa), crema, and pickled onions, every bite delivers an incredible contrast of flavors and textures. Best of all, they come together in just 30 minutes with 5 simple steps.

Ingredients

For chimol salsa:

1 cup

seeded and chopped plum tomato

½ cup

finely chopped yellow onion

½ cup

finely chopped green bell pepper

¼ cup

chopped fresh cilantro

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

For plantains:

4 boxes (11 oz.)

GOYA® Baked Sweet Plantains, thawed

2 tsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped yellow onion

½ cup

chopped green bell pepper

1 tbsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

1 packet

GOYA® Sazón with Coriander and Annatto

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

½ tsp.

GOYA® Ground Cumin

1 packet

GOYA® Sazón with Coriander and Annatto

¾ cup

GOYA® Tomato Sauce

1 tbsp.

GOYA® White Vinegar

½ cup

shredded mozzarella cheese or GOYA® Quesadilla Shredded Cheese

½ cup

sour cream

¼ cup

heavy cream

GOYA® Sea Salt, to taste

½ cup

pickled red onions

1 tbsp.

chopped fresh cilantro, for garnish

Directions

Step 1

For chimol salsa: In a small bowl, mix tomato, onion, pepper, cilantro and lime juice together until combined. Season with Adobo, to taste. Set aside.

Step 2

Step 3

Step 4

Fill each plantain evenly with beef mixture, spreading the filling from edge to edge. Sprinkle with cheese and bake until plantains are hot and cheese is melted, about 10 to 15 minutes.

Step 5

Return

Kitchen View

Honduran Stuffed Plantains

Prep Time: 30m

Total time: 57m

Yields: 4-6 Servings

Ingredients

For chimol salsa:

1 cup

seeded and chopped plum tomato

½ cup

finely chopped yellow onion

½ cup

finely chopped green bell pepper

¼ cup

chopped fresh cilantro

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

For plantains:

4 boxes (11 oz.)

GOYA® Baked Sweet Plantains, thawed

2 tsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped yellow onion

½ cup

chopped green bell pepper

1 tbsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

1 packet

GOYA® Sazón with Coriander and Annatto

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

½ tsp.

GOYA® Ground Cumin

1 packet

GOYA® Sazón with Coriander and Annatto

¾ cup

GOYA® Tomato Sauce

1 tbsp.

GOYA® White Vinegar

½ cup

shredded mozzarella cheese or GOYA® Quesadilla Shredded Cheese

½ cup

sour cream

¼ cup

heavy cream

GOYA® Sea Salt, to taste

½ cup

pickled red onions

1 tbsp.

chopped fresh cilantro, for garnish

Directions

Step 1

For chimol salsa: In a small bowl, mix tomato, onion, pepper, cilantro and lime juice together until combined. Season with Adobo, to taste. Set aside.

Step 2

Step 3

Step 4

Fill each plantain evenly with beef mixture, spreading the filling from edge to edge. Sprinkle with cheese and bake until plantains are hot and cheese is melted, about 10 to 15 minutes.

Step 5

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Honduran Stuffed Plantains

Plátano Relleno de Carne Molida y Chimol

Ingredients

Directions

Products in this Recipe

Lime Juice

Adobo All-Purpose Seasoning with Pepper

Baked Sweet Plantains

Extra Virgin Olive Oil

Minced Garlic

Sazón with Coriander and Annatto

Ground Cumin

Tomato Sauce

White Vinegar

Quesadilla Shredded Cheese

Sea Salt

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

The best summer recipes for your outdoor grilling

Join La Cocina Goya®

Recipe Tags

Honduran Stuffed Plantains

Ingredients

Directions

Honduran Stuffed Plantains

Ingredients

Directions

Reviews

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