Molotes de Plátano

Name: Molotes de Plátano (Crispy Plantain Rolls Stuffed with Black Beans)
Yield: Makes 8 molotes
Cuisine: Mexico
Ingredients: Mexican crema or sour cream; ½ cup (125 g) Black bean paste; ½ cup (120 ml) vegetable oil; 1½ tablespoons bread crumbs; 5 ripe plantains, nubs trimmed, sliced in half (about 1 kg); ½ teaspoon sugar; ½ teaspoon sea salt; Cotija or any dry, salty cheese

Crispy Plantain Rolls Stuffed with Black Beans

Preparation info

Makes
8
molotes

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This is another recipe from the isthmus region that showcases some of the Caribbean food influences that Oaxaca has from Central America. The crispy, custardy, sweet, and savory profile makes it dangerously easy to eat five of these rolls in a minute, so it’s probably a good idea to make double the amount and just live it up.

Ingredients

5 ripe plantains, nubs trimmed, sliced in half (about 1 kg)
½ teaspoon sea salt

Method

Bring a pot of water to a boil and add whole plantains (peel left on). Cook in boiling water for 20 minutes or until the peel starts to peel off the flesh. Place a colander over the sink and dump the contents, letting the plantains drain of as much liquid as possible.

When the plantains cool, remove their peels and mash with a potato masher. Add the salt, sugar, and bread crumbs until t