Empanadas

ripe plantains • Cheese • Refried beans • clean plastic bag for shaping the empanadas • Olive oil

medium-ripe plantains • vanilla extract • shredded mozzarella cheese (about 340 grams) • enough oil for frying

ripe plantains • white cheese, to taste • salt, to taste • vanilla extract • flour

corn flour (about 2 2/3 cups) • salt (to taste) • Water • cooked beans from the day before • steamed rice from the day before • bean broth from the day before • Worcestershire sauce (or Lizano sauce, if available) • bell pepper • Cilantro (to taste) • hard-boiled eggs, chopped • mild melting cheese • ripe plantains •

medium ripe plantains • vanilla extract • unsalted butter • Shredded cheese of your choice

very ripe plantains (the skins should be almost black) • margarine • corn flour (about 60 grams) • water (about 80 ml) • salt • shredded cheese (about 9 ounces) or 1 1/2 cups refried beans • Optional: cinnamon