Ground Brisket Plantain Cups
These Ground Brisket Plantain Cups turn crispy fried plantains into the perfect vessel for bold, savory flavor. Ground brisket is simmered with poblano peppers, garlic, and Spanglish Asadero Chili con Carne Seasoning until rich and deeply flavored, then piled into golden plantain cups. Topped with fresh guacamole, pico de gallo, a smoky chipotle lime crema, and crumbled cotija, every bite delivers layers of savory, tangy, and creamy goodness.
A fun, shareable twist on classic taco flavors, these plantain cups are perfect for parties, game day, or anytime you want to serve something a little different and totally craveable.
These Ground Brisket Plantain Cups turn crispy fried plantains into the perfect vessel for bold, savory flavor. Ground brisket is simmered with poblano peppers, garlic, and Spanglish Asadero Chili con Carne Seasoning until rich and deeply flavored, then piled into golden plantain cups. Topped with fresh guacamole, pico de gallo, a smoky chipotle lime crema, and crumbled cotija, every bite delivers layers of savory, tangy, and creamy goodness.
A fun, shareable twist on classic taco flavors, these plantain cups are perfect for parties, game day, or anytime you want to serve something a little different and totally craveable.
Ingredients
Brisket Filling:
1 lb ground brisket or ground beef
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
Instructions
Make the pico: Mix the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Chill.
Make the guacamole: Mash the avocados with the red onion, diced tomato, garlic, cilantro, lime juice, and salt.
Make the crema: Blend the sour cream, chipotle, adobo sauce, lime juice, and salt until smooth.
Prepare the plantains: Peel and cut into 1½–2 inch pieces. Fry at 350°F for 3 minutes, until slightly tender.
Form the cups: Place parchment over each plantain and press with a lemon squeezer to form cups. Fry again for 2–3 minutes, until crispy. Season with salt.
Cook the base: Sauté the onion and poblano for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds.
Brown the meat: Add the ground brisket or beef and cook until browned.
Season: Stir in the Spanglish Asadero Chili con Carne seasoning and tomato paste. Cook for 1–2 minutes.
Simmer: Add the beef broth and cook for 10–15 minutes, until thick like taco meat.
Assemble: Fill the plantain cups with the brisket, then top with guacamole, pico, chipotle crema, cotija, and cilantro.
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