Ingredients with Measurements:
- 4 ripe plantains
- 1 cup black beans, cooked and mashed
- 1/2 cup panela cheese, crumbled
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Special equipment needed:
- Large skillet
- Potato masher
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the plantains and cut them into chunks. Boil them in a pot of water until they are tender, about 10 minutes.
3. Drain the plantains and mash them with a potato masher until they are smooth.
4. Add the mashed black beans, crumbled panela cheese, ground cinnamon, and salt to the mashed plantains. Mix well.
5. Divide the mixture into 12 portions and shape them into balls.
6. Flatten each ball into a disk and place a tablespoon of honey in the center.
7. Fold the disk over the honey and shape it into an oval.
8. Heat the vegetable oil in a large skillet over medium heat.
9. Fry the rellenitos until they are golden brown on both sides, about 3 minutes per side.
10. Transfer the rellenitos to a baking sheet lined with parchment paper.
11. Bake the rellenitos in the preheated oven for 10 minutes.
12. In a small saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and the mixture thickens, about 5 minutes.
13. Drizzle the sugar syrup over the rellenitos and serve warm.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 375°F (190°C).
Serving size:
This recipe makes 12 rellenitos.
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 31g
Protein: 3g
Sodium: 25mg
Sugar: 18g
Substitutions for ingredients:
- Black beans: You can use refried beans or mashed lentils instead of black beans.
- Panela cheese: You can use queso fresco or feta cheese instead of panela cheese.
- Honey: You can use maple syrup or agave nectar instead of honey.
Variations:
- Chocolate rellenitos: Add 1/4 cup cocoa powder to the mashed plantains and black beans.
- Coconut rellenitos: Add 1/4 cup shredded coconut to the mashed plantains and black beans.
- Peanut butter rellenitos: Spread 1 tablespoon of peanut butter on the flattened disk before adding the honey.
Tips and tricks:
- Use ripe plantains for a sweeter flavor.
- Make sure the rellenitos are well-sealed to prevent the honey from leaking out.
- You can make the rellenitos ahead of time and reheat them in the oven before serving.
Storage instructions:
Store the rellenitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rellenitos in the oven at 350°F (175°C) for 10 minutes.
Presentation ideas:
Serve the rellenitos on a platter with a drizzle of honey and a sprinkle of cinnamon.
Garnishes:
Garnish the rellenitos with fresh fruit, such as sliced bananas or strawberries.
Pairings:
Serve the rellenitos with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the rellenitos with a side of rice and beans or a green salad.
Troubleshooting advice:
- If the rellenitos are falling apart, add more mashed plantains to the mixture to bind it together.
- If the rellenitos are too dry, add a tablespoon of water to the mixture.
Food safety advice:
Make sure the rellenitos are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Rellenitos de plátano con miel is a traditional dessert from Guatemala. It is made with mashed plantains, black beans, and honey, and is often served during special occasions.
Flavor profiles:
Rellenitos de plátano con miel has a sweet and savory flavor, with notes of cinnamon and honey.
Serving suggestions:
Serve the rellenitos warm with a scoop of vanilla ice cream.
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Region: Guatemalan