Rellenitos
Balls of ripe plantain purée filled with sweetened black beans and chocolate.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the plantains in their skins for twenty minutes, until completely soft.
Peel them hot and mash them into a smooth purée with a pinch of salt and the flour.
Chill the purée for half an hour; warm, it will not hold as balls.
Mash the cooked beans and reduce them with the sugar, cinnamon and cloves to a thick paste.
Stir the chocolate into the hot bean paste and cool it completely.
Flatten a piece of purée on your palm, add the bean filling and seal it into a firm ball.
Fry at 170 °C for three minutes, to a browned crust, and serve with icing sugar and soured cream.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Celina · CC BY-SA 4.0