Marranitas o Puerquitas

Piglets

Preparation info

  • Difficulty

    Medium

  • 24

    marranitas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Marranitas are typical from the Valle del Cauca region of the Pacific zone of Colombia. They are fried green plantains filled with Chicharrones, and refried into crispy balls. When I asked my friend Claudia from Tentenpié Restaurant in Cali the secret to hers being so crispy, she gave me this recipe, which dips them into chicken and garlic stock right before the second deep fry. Try it; it also helps seal them to a really round finish. These marranitas are great for parties, and can be stuffed with chicken and other surprise fillings.

Ingredients

  • ½ recipe of Chicharrones
  • 8 green plantains*
  • ½ chicken bouillon cube
  • 3 cloves garlic, mashed
  • 1 teaspoon salt
  • Oil for frying

Method

  1. Prepare the chicharrones and cut them into ¼-inch dice.
  2. Cut the ends off the plantains and peel. Cut into 3-inch chunks.
  3. Place 1 cup of water in a shallow, microwaveable bowl and heat on high for 1 minute. Add the bouillon cube, garlic, and salt. Mix and set aside.
  4. In a heavy, deep pot over medium heat, bring the oil to a temperature of 300°F, add the pieces of plantains and fry 10 to 12 minutes. (If the oil doesn’t cover the pieces, fry for 6 minutes, turn and fry for 6 minutes more.) Remove the plantains from the oil with a slotted spoon. Increase the heat of the oil to 350°F.
  5. Place a piece of plastic wrap on the work surface; put a piece of plantain on it and cover with another piece of plastic. With a heavy, flat-bottomed pot or a meat pounder, press the pieces of plantain until they become very thin (¼-inch) and flat. Dip each thin slice of plantain in the garlic water for a couple of seconds; place it in the palm of your hand; top with some chicharrón bits, and close your hand to form a ball. Press to make the plantain close tightly on itself. If it is a little dry and hard to close, sprinkle with some of the garlic water to help you out.
  6. Fry again in the same oil at 350°F for 4 minutes total. Take out with a slotted spoon and drain on paper towels. Sprinkle with more salt, if desired.
  7. Serve hot.