Ripe plantain empanadas filled with queso fresco

Cut the ends off ripe plantains, cut in half and slit each piece; bake on a baking sheet at 350 degrees about 40 minutes until completely tender, then cool.

Peel the cooled plantains, add about a cup of all-purpose flour and about 3/4 teaspoon salt, and pulse until it comes together as a dough.

Scoop the sticky dough with a spoon into balls of about two ounces, golf-ball size, and drop each into flour, flouring it very heavily.

Press gently on a tortilla press lined with plastic into a 4- to 5-inch disc.

Peel off the top plastic, add queso fresco, and close the empanada all the way around, working quickly so it can be unmolded.

To make ahead, set them on a baking sheet lined with a heavily floured kitchen towel, cover and refrigerate.

Fry in oil at 350 degrees about two minutes until browned.

Optionally fry early in the day and re-warm in a hot oven when guests arrive.

Sprinkle with coarse salt and serve with a bowl of salsa.