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Guatemalan Rellenitos de Platano Recipe

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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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 Servings
Course: Dessert, Snack
Cuisine: Guatemalan
Calories: 271
Ingredients Equipment Method Notes

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

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.

Method
 

Peel the plantains and cut them into chunks.
  1. a. Use a small knife to carefully remove the plantain skins.
  2. b. Slice the plantains into bite-sized pieces for easy mashing.
  3. c. Ensure the plantain chunks are uniform in size for even cooking.
  4. d. Keep the plantains intact while peeling to minimize waste.
  5. e. Dispose of the plantain skins in a compost bin or trash receptacle.
Boil the plantain chunks until they are soft.
  1. a. Place the plantain chunks gently into the boiling water.
  2. b. Allow the plantains to simmer until they are tender and easily pierced with a fork.
  3. c. Stir occasionally to prevent the plantains from sticking to the bottom.
  4. d. Test the softness by pressing a piece between your fingers.
  5. e. Be cautious when handling the hot water to avoid burns.
Drain the plantain chunks and let them cool.
  1. a. Pour the boiling water out of the pot into a strainer or sink.
  2. b. Shake the strainer gently to remove excess water from the plantain chunks.
  3. c. Set the drained plantains aside and let them cool to room temperature.
  4. d. Avoid touching the hot plantain chunks directly to prevent burns.
  5. e. Place the pot in a safe location to cool before cleaning.
Mash the cooled plantain chunks until smooth.
  1. a. Transfer the cooled plantain chunks into a large mixing bowl.
  2. b. Use a fork to press down and break apart the plantain chunks.
  3. c. Continue mashing until the plantains form a smooth and lump-free consistency.
  4. d. Apply pressure evenly across the plantain chunks for optimal results.
  5. 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.
  1. a. Add the cooked black beans to a medium-sized bowl.
  2. b. Sprinkle the granulated sugar evenly over the black beans.
  3. c. Sprinkle the ground cinnamon, cloves, and salt over the mixture.
  4. d. Use a spoon or fork to gently mix the ingredients together.
  5. 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.