(Click each picture to make it larger)

Great colors, aromas, and tastes.

Ingredients:

Annatto infused oil

3 tbsp. extra virgin olive oil
1 tbsp. annatto seed

Plantain

1 plantain sliced in half horizontally then sliced about a quarter of an inch thick, as shown in pictures
Olive oil
Salt

Sofrito

1/2 white onion, diced
1 garlic clove, diced
1 bell pepper, diced
4 ounces sliced salted cured pork
1 tomato, diced
1 tsp. fresh oregano, broken apart with your hands
1/2 bunch cilantro, minced
1 tsp. cumin

6 ounces beer

In a small bowl stir together the annatto seed and olive oil, cover then place in a cupboard for two days. In a large skillet on medium heat pour in the annatto infused oil. Stir for 3-4 minutes then remove seeds from pan. Turn the heat up to high heat then add the onion, garlic, and bell pepper.  Saute for 2-3 minutes then add pork and cover, reduce heat to medium then cook for 7 minutes.  Add tomato, oregano, cilantro, and cumin. Remove pork from pan and place in another large skillet on high heat. Brown the pork then remove and place back in the sofrito mix, turn the heat down for the sofrito mix to low.  Pre-heat oven to 400F. De-glaze the pan you cooked the pork in with beer then place the plantains in. Cook one side for 3 minutes then flip plantain, and place entire pan in the oven for 5 minutes.  Remove pan from oven then place plantains on a plate and pour sofrito mix over. Serve

Enjoy,

Eric