Marranitas Vallunas

Ingredients

12

Instructions

1. 1

   Cut the plantains into thick pieces and fry at 325°F/165°C for 5–6 minutes until softened but not browned.

2. 2

   Drain and mash while hot with garlic and salt.

3. 3

   Flatten a portion in an oiled palm or between plastic, add chicharrón and scallion, then close the plantain around the filling to form a ball.

4. 4

   Seal all cracks with additional mashed plantain.

5. 5

   Fry again at 350°F/175°C for 3–4 minutes until crisp and golden.

6. 6

   Drain and serve with ají or hogao.