(Served at Dona Luisa's Restaurant in Antigua, Guatemala)
3 Plantains, not very ripe
1 cinnamon stick
1 1/2 cups fried black beans
2 ounces sugar
3 tbsp cooked cornmeal (polenta)
Wash the plantains and cut each into 5 to 6 pieces. Cook them in a small amount of water together with the cinnamon stick. Peel them and mash tem or put them through a sieve, adding the cornnmeal. With this dough make pancakes 4 inches in diameter, not very thin, put some black beans in the middle and fold them over.
Heat oil in a skillet and fry the rellenitos. Serve them with a little sugar on top.
Originally posted 3/09/08
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Wednesday, March 9, 2011
Rellenitos de Platano
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