2 plantains, ripen- 12 oz. grounded skirt steak
- 2 tbs. Ahuacatlan Garlic
- ½ cup white Spanish onion, finely chopped
- 1 green pepper, in small dice
- 1 cup Mexican style Manchego cheese, shredded
- 1 garlic clove
- Salt and pepper to taste
In a large pot, boil 2 plantains with the skin on. When the skin begins to open remove from the water and let cool. Reserve.
In a sauté pan, heat the Ahuacatlan Garlic, sauté the garlic and onion until translucent. Add the green pepper, and the ground meat. Cook for 15 minutes or until meat is fully cooked. Season with salt and pepper.
Cut open the plantains lengthwise, stuff them with the meat. Top with the grated Manchego cheese, and bake them on a baking tray for 15 minutes at 250°F or until the cheese has been melted.