lots of work, but really yummy flavor. next time i think i will double the plantains--they were my favorite part!
Pork and Plantain Enchiladas with Black Bean Puree
AnnaBird Posted: 05/06/12
SUEOHB Posted: 04/26/12
This was very good, although it is a lot of preparation and time. You need to start it about 2 hours before dinner - and are busy a good portion of that time. The tomatillo sauce is excellent and had a nice kick. I used a full jalapeno instead of serrano (for a recipe which I cut in half for all other ingredients) .
ChantalAM Posted: 05/02/12
I loved this recipe! The flavors are delicious together. Tomatillo sauce was very very good. I did not have a can of black beans so I used organic fat free refried black beans- absolutely delicious and cut out the extra step of blending the black bean sauce. The black bean sauce turned out so delicious that I wanted to spread it on a tortilla and eat it alone. Yes, the recipe is time consuming. Some recipes are, that doesn't mean they don't produce delicious food. Decide how much time you're willing to commit before cooking.
lowdownoh Posted: 05/03/12
Great taste but too complicated. I made it easier by starting with the pork cut into the 1/2 in pieces you need at the end and sauteing it with the spices, then added the plantains and spices. That cut out 30 minutes of time and 1 dirty pan. Also, the canned beans area already cooked and don't need to be sauteed again, so put that portion right into the food processor and save yourself time and another dirty pan.
IoneTaylor Posted: 07/26/12
Too much work for the end result. Pork, plantains, black beans, corn tortillas and homemade salsa verde are amongst my favorite ingredients, but this dish seemed dry and a little boring. I used leftover pork roast and seasoned it according to the recipe. I also substituted a jalapeno for the serrano. The recipe took me 2 hours and 15 minutes to prepare. I'd rather make the vegetable and rice burritos with quesadilla cheese or the potato chorizo and green chile burritos which were featured in the same article.
srwfromorange Posted: 04/26/12
Didnt like this recipe at all. The tomatillo sauce was tasty and can be used in other enchilada dishes, however pork tenderloin being a wonderful lean meat needs everything it can get when it comes to spice. I thought this combo was weak, too heavy on the red pepper & not enough salt, same for the plantain. I also thought the plantain should have been left in the larger dice, it got lost in the pork. My black bean puree(which would have benefited greatly from a food processor rather than a blender) was also lacking seasoning, just sorta blah. This was the consensus of 3 adults, all of us with pretty advanced pallates, sorry CL but this was a fail
PinkShoes62 Posted: 07/06/12
Somewhat time consuming but delicious! The plaintains were my favorite part and I may fry up plantains as directed to use as a side for other Mexican recipes. The pork was simple and delicious. The only negative is that we had leftovers that soaked up all the tomatillo sauce, got soggy and looked a mess upon reheating. Still tasty though.
Marilyn1 Posted: 04/20/12
Very tasty, with a good amount of heat. The tomatillo sauce was particularly good. Will definitely make again.