Ingredients
- 4 green plantains
- 150 g chopped pork cracklings (chicharrón)
- 100 g grated fresh cheese
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- Salt to taste
- Water for cooking
Step-by-step
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- Peel and chop the green plantains.
- Put 700 g water in the mixing bowl, place the plantain in the steaming basket and cook 22 min/100°C/speed 2.
- Remove the water, put the plantain in the mixing bowl with salt, cumin and annatto oil and mash 20 sec/speed 4.
- Transfer the dough to a bowl and mix with the cracklings and cheese.
- Shape into compact balls with lightly oiled hands.
- Brown the bolones in a pan or serve them warm with coffee and a fried egg.
Tips
- Don't blend too much to keep a grainy texture.
- You can make a cheese-only version for vegetarians.
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