Name: Stuffed Plantains (Rellenos de Plátanos Maduros (Amarillos))
Yield: 16 Stuffings
Cuisine: puerto rican
Ingredients: 2 ounces (4 tablespoons) butter; 1½ tablespoons salt; 2 quarts (8 cups) water; 6 ripe plantains (amarillos), unpeeled and halved; Lard or vegetable oil (for deep-frying); ½ pound Cheddar cheese, shredded or ½ recipe of Basic Meat Filling; 2 tablespoons cornstarch; ½ teaspoon salt

Preparation info

16
Stuffings

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A—Plantain

6 ripe plantains (amarillos), unpeeled and halved
2 quarts (8 cups) water

Method

Bring to a boil water and salt included in A. Add plantains, cover, and boil rapidly for 20 minutes. Drain, peel, and mash together with ingredients in B. Allow to cool slightly.
Coat hand palm with cornstarch. Spread some of the plantain mixture and make a nest in center. Stuff center with filling. Cover with plantain mixture