Guatemalan Rellenitos de Platano Recipe
hese delightful treats are made by combining mashed plantains with a sweet filling, typically made from refried black beans, chocolate, and spices.
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Servings: 8 Servings
Calories: 271 kcal
Equipment
- Large pot: Used for boiling the plantain chunks until soft.
- Strainer or colander: Used for draining the cooked plantain chunks.
- Mixing bowl: Used for mashing the cooled plantain chunks and combining ingredients.
- Fork or potato masher: Used for mashing the plantains to a smooth consistency.
- Medium-sized bowl: Used for combining the cooked black beans, sugar, spices, and salt.
- Spoon or fork: Used for mixing the ingredients in the separate bowl.
- Large skillet or frying pan: Used for frying the rellenitos until golden brown.
Ingredients
- 8 plantains ripe
- 1 cup black beans cooked
- 1/4 cup sugar granulated
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 4 ounces of dark chocolate ground chopped
- oil Vegetable for frying
Instructions
Peel the plantains and cut them into chunks.
- a. Use a small knife to carefully remove the plantain skins.
- b. Slice the plantains into bite-sized pieces for easy mashing.
- c. Ensure the plantain chunks are uniform in size for even cooking.
- d. Keep the plantains intact while peeling to minimize waste.
- e. Dispose of the plantain skins in a compost bin or trash receptacle.
Boil the plantain chunks until they are soft.
- a. Place the plantain chunks gently into the boiling water.
- b. Allow the plantains to simmer until they are tender and easily pierced with a fork.
- c. Stir occasionally to prevent the plantains from sticking to the bottom.
- d. Test the softness by pressing a piece between your fingers.
- e. Be cautious when handling the hot water to avoid burns.
Drain the plantain chunks and let them cool.
- a. Pour the boiling water out of the pot into a strainer or sink.
- b. Shake the strainer gently to remove excess water from the plantain chunks.
- c. Set the drained plantains aside and let them cool to room temperature.
- d. Avoid touching the hot plantain chunks directly to prevent burns.
- e. Place the pot in a safe location to cool before cleaning.
Mash the cooled plantain chunks until smooth.
- a. Transfer the cooled plantain chunks into a large mixing bowl.
- b. Use a fork to press down and break apart the plantain chunks.
- c. Continue mashing until the plantains form a smooth and lump-free consistency.
- d. Apply pressure evenly across the plantain chunks for optimal results.
- e. Scrape the sides of the bowl to ensure all plantains are mashed evenly.
In a separate bowl, combine the cooked black beans, sugar, cinnamon, cloves, and salt.
- a. Add the cooked black beans to a medium-sized bowl.
- b. Sprinkle the granulated sugar evenly over the black beans.
- c. Sprinkle the ground cinnamon, cloves, and salt over the mixture.
- d. Use a spoon or fork to gently mix the ingredients together.
- e. Make sure all the spices are evenly distributed throughout the black bean mixture.
Notes
Choose ripe plantains with yellow skins for easier peeling and mashing.
Use a potato masher for smoother and more efficient plantain mashing.
Add a little lemon juice to the mashed plantains to prevent browning.
Pre-measure the ingredients before starting to streamline the process.
Use a cookie scoop or ice cream scoop for consistent-sized plantain balls.
Keep a bowl of water nearby to moisten hands while shaping the Rellenitos.
Fry the rellenitos in batches to ensure even cooking and prevent overcrowding.
Nutrition
Calories: 271kcal | Carbohydrates: 69g | Protein: 4g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 80mg | Potassium: 949mg | Fiber: 5g | Sugar: 38g | Vitamin A: 2024IU | Vitamin C: 33mg | Calcium: 13mg | Iron: 1mg
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