1/2 teaspoon oregano (Dominican oregano, if available)
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
2 tablespoons canola oil
2 tablespoons lime juice
1 pound ground turkey
1/2 small red onion, minced
1 large cinnamon stick
12 small cloves
1 tablespoon sugar
6 medium ripe yellow plantains with black blotches, each cut in half
1 tablespoon butter
2 cups mozzarella cheese
1/4 cup Parmesan cheese
01Heat the oven to 350 F.
02Grind garlic, oregano, 1/2 teaspoon of salt, and black pepper in a mortar and pestle until a paste forms. (If you don’t have a mortar and pestle, mince the garlic and use a fork to mash it into a paste with the oregano, salt, and black pepper.)
03In a large nonstick skillet, add oil, garlic paste, lime juice, and ground turkey. Mix until all ingredients are incorporated.
04Place the skillet over medium heat and cook turkey, stirring to break up clumps, until no longer pink, approximately 3 to 5 minutes.
05Stir in minced onion. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, approximately 10 minutes. Set filling aside.
06In a large pot, add 1 teaspoon salt, cinnamon stick, cloves, sugar, plantains, and enough water to cover plantains by 1 inch.
07Boil the plantains until fork tender, approximately 15 to 20 minutes.
08Immediately use a slotted spoon to remove plantains from the water and transfer them to a large bowl. Make sure to remove any cloves and the cinnamon. Add butter and mash until smooth.
09Grease an 8x12x1 baking pan. Place half of the plantain mixture in the baking pan, spreading to cover the pan evenly.
10Add the meat filling, spreading evenly over the plantains. Cover with the remaining plantain mixture, then the mozzarella. Top with the Parmesan.
11Place in the oven, uncovered, for approximately 15 to 20 minutes, or until the cheese has completely melted.
12Remove from the oven. Let casserole rest for five minutes, then serve.