Guatemala Rellenitos De Platano Recipes

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RELLENITOS DE PLATANO



Rellenitos de Platano image

This recipe is from Guatemala and it can be used as a dessert or an appetizer or a just because recipe. My grandmother taught me how to make it and if you are looking for something really different, then you just found what you are looking for! Make as much as you want and eat with a plain or with a little sugar on top or with sour cream like we do in Guatemala!

Provided by HGAVA

Categories     Appetizers and Snacks

Time 1h30m

Yield 12

Number Of Ingredients 5

6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil for frying

Steps:

  • Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
  • In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 34.5 g, Fat 8.1 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 304 mg, Sugar 1.7 g

GUATEMALA - RELLENITOS DE PLATANO



Guatemala - Rellenitos De Platano image

This recipe is by Hgava and is for the ZWT 7 tour of South/Central America. "This recipe is versatile and can be used as a dessert or an appetizer. Eat this plain or with a little sugar on top or with sour cream like we do in Guatemala!"

Provided by Baby Kato

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5

6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil (for frying)

Steps:

  • Place the plantains in a large pot and cover with water.
  • Bring to a boil, then reduce heat and simmer until tender, 15 minutes, then drain and mash.
  • In a small saucepan over low heat, heat the refried beans and stir in the sugar and salt, mix well then remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F or until a small amount of batter sizzles and browns in the oil.
  • Fry rellenitos in oil until browned and drain on paper towels.
  • Enjoy plain, with sugar or with sour cream.

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2015-09-17 Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain, remove peel and mash. In a small saucepan over low heat, heat the refried beans. Stir in the sugar …
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  • Place the cut plantains in water to cover in a large pot along with a canela stick. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain, remove peel and mash.
  • In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.

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