- 1 pack Maui Nui ground venison
- 4 ripened plantains (not too soft)
- 20 oz tomato sauce
- 2-3 garlic cloves, finely minced
- 1/2 a medium onion, finely chopped
- 1 jalapeno, remove seeds, finely chopped
- 1 bunch cilantro, finely mince stems only
- 1/4 cup pimento olives (optional)
- 2 cups preferred shredded cheese
- 1/2 tsp chili powder
- 1 tsp coriander
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp annatto powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp adobo seasoning
- salt and pepper to taste
- 1-2 limes
- neutral oil
- Spanish Rice (see recipe below)
Preheat oven to 375°
Cut a slit down the backside of each plantain and carefully remove the peels. Slice plantains in half lengthwise and then lightly salt both sides of each plantain.
Set a large pan on medium-high heat and add enough oil to coat the bottom of the pan.
Once the oil is hot, fry both sides of the plantains to a golden brown (about 2-3 minutes per side). Remove fried plantains from the skillet and set aside.
Adjust heat to medium-low. Then add onions, jalapenos, and cilantro stems, continuously stirring for about 4-5 minutes.
Next, add ground venison and cook until browned.
To the pan, add dry seasonings, tomato sauce, and olives. Allow to cook for 5 minutes or until all ingredients are fully incorporated.
In a large casserole dish, coat the bottom with a bit of meat sauce—place plantains in a single layer. Pour remaining meat sauce over plantains and top with shredded cheese.
Cover with foil and bake for 30-35 minutes.
Remove foil, and place under high broil for about 1-2 minutes until the top layer is crisped.
Garnish with cilantro and squeezed lime, and add additional toppings (e.g., sour cream, hot sauce). Serve with Spanish rice. Enjoy!
- 1 garlic clove, finely minced
- 1/4 cup onion, chopped
- 1 cup long-grain rice
- 2 cups Maui Nui bone broth
- 4 oz tomato sauce
- 1/4 cup cilantro, chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp salt
- Dash of black pepper
- 4-5 Tbsp neutral oil
Place a medium-sized pot over medium heat and add oil to the pot. Add onion and garlic and saute until softened.
Then add rice and cook until a toasted golden brown- being careful not to burn. Mix in bone broth, tomato sauce, and dry seasonings—Cook to a simmer.
Place lid and cook on low for 20 minutes.
Remove from heat and let sit for 10 minutes, covered.
Fluff with a fork and mix in cilantro. Serve alongside plantain lasagna.