Time: 1 Hour(s)
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Plantains stuffed with cheese – Aborrajados – Colombia
Serves 2-4
| 1. | Peel the plantains and cut them cross wise into 3 big chunks of about 1.5 in (3 cm) |
| 2. | Heat up the oil in a medium size pan and fry the plantain chunks until golden on each side. The chunks of plantain should be mostly immersed in the oil |
| 3. | Remove the plantain from the oil with a slotted spoon and drain them on paper towels until cool enough to handle |
| 4. | In the meantime, prepare your batter: in a small bowl, mix the flour, egg and milk until you obtain a smooth batter. Set aside |
| 5. | Using a rolling spin, or a plantain smasher (tostonera) if you have one, flatten the plantain chunks to about ¼ in (0.5 cm). The original recipe suggests placing the plantain chunks on parchment paper and using the bottom of a pan to flatten them. The riper the plantains, the more sticky they will be |
| 6. | Now it’s time to assemble the sandwiches: place a slice of cheese in the middle of a plantain patties, cover with another patty and press the edges of the patties together to completely seal the cheese in. Depending on the size of your patties, you might have to cut the cheese in smaller pieces to make sure it will completely fit inside |
| 7. | Heat some oil in a medium pan, you can use the same oil bath as earlier |
| 8. | Dip a sandwich into the batter that you prepared earlier, remove it from the batter using a slotted spoon and place it in the hot oil. Repeat with the other sandwiches, but do not overcrowd the pan. |
| 9. | Fry until brown on one side, then turn it and fry it on the other side. |
| 10. | Remove with a slotted spoon and drain on paper towel |
| 11. | Serve warm |
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