Hacienda Dona Andrea
de Santa Fe

Santa Fe, New Mexico

Specialty Recipe

Rellenitos de Platano con Crema Dulce
Stuffed Plantains with Sweet Cream

This is a festive, traditional dish served in highland Guatemala.

Ingredients

6 plantains, peeled and broken into chunks

One 16 ounce can refried black beans

1 Tablespoon white sugar

1 teaspoon salt

1 quart oil for frying

4 ounces plain whole milk yogurt

4 ounces heavy cream

1 teaspoon vanilla extract

1 Tablespoon 10x sugar

Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.

In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.

To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels or over a grid.

Whip cream until foamy, then add vanilla and sugar. Finish whipping until stiff but not hard and buttery. Fold in yogurt thoroughly.

Place a good dollop of cream on a small pretty plate and top with 1-2 Rellenitos. Sprinkle with sugar if you like it really sweet. Garnish with a few berries or orange slice.

Serves: 12

What is Plantain? Native to India, plantains are grown most widely in tropical climates. At first sight, many people confuse them with bananas. Although they look a lot like green bananas and are a close relative, plantains are quite different. They are starchy rather than sweet and are used as a vegetable in many cuisine's, especially those of Latin America and Africa. Plantains are sometimes referred to as the pasta and potatoes of the Caribbean. Sold in the fresh produce section of the supermarket, they usually resemble green bananas but ripe plantains may be black in color. They are longer and have thicker skins than bananas. They also have natural brown spots and rough areas. This vegetable-banana can be eaten and tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink. When the peel is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, it has a sweeter flavor and more of a banana aroma, but still keeps a firm shape when cooked.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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