Beef
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Ground Brisket Plantain Cups
Prep
cook
total
Ingredients
🥩 Brisket Filling
- 1 lb ground brisket or ground beef
- 2 tbsp Spanglish Asadero Chili Con Carne seasoning
- ½ small white onion, finely diced
- 1 poblano pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup beef broth
🌴 Plantain Cups
- 3 green plantains
- Oil for frying
- Salt
🥑 Guacamole
- 2 ripe avocados
- 2 tbsp diced red onion
- 1 small Roma tomato, diced
- 1 clove garlic, minced
- 1 tbsp chopped cilantro
- Juice of ½ lime
- Salt
🍅 Pico de Gallo
- 2 Roma tomatoes, diced
- ¼ cup diced red onion
- 1 jalapeño, finely diced
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Salt
🌶️ Chipotle Lime Crema
- ½ cup sour cream
- 1 chipotle pepper in adobo
- 1 tbsp adobo sauce
- Juice of ½ lime
- Pinch salt
🌿 For Serving
- ¼ cup crumbled cotija
- Fresh cilantro
- Lime wedges
Chili Con Carne
Directions
- Pico:
Mix tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Chill.
- Guacamole:
Mash avocados with red onion, diced tomato, garlic, cilantro, lime juice, and salt.
- Crema:
Blend sour cream, chipotle, adobo sauce, lime juice, and salt until smooth.
- Plantains:
Peel and cut into 1½–2 inch pieces. Fry at 350°F for 3 minutes until slightly tender.
- Form Cups:
Place parchment over each plantain and press with a lemon squeezer to form cups. Fry again 2–3 minutes until crispy. Season with salt.
- Cook Base:
Sauté onion and poblano 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Brown Meat:
Add ground brisket or beef and cook until browned.
- Season:
Stir in Spanglish Asadero seasoning and tomato paste. Cook 1–2 minutes.
- Simmer:
Add beef broth and cook 10–15 minutes until thick like taco meat.
- Assemble:
Fill plantain cups with brisket, then top with guacamole, pico, chipotle crema, cotija, and cilantro.
