One of the heritage of my grandmother are these delicious plantains, so traditional and special for an afternoon coffee.
2 ripe plantains
1 / 4 teaspoon cinnamon
1 / 12 tablespoons butter, melted
1 teaspoon honey
2 tablespoons cup corn flour (maseca)
1 / 2 cups mozzarella cheese
2 tablespoons butter
1 teaspoon oil
Leave the plantain with the peel and cook for 10 minutes. Puree and cool.
Add the honey, cinnamon, melted butter and cornmeal. The mixture will remain sticky.
Flour your hands and make balls, flatten a little bit and put the cheese in the center and close.
Melt butter with oil in hot skillet over medium heat place the plantain pancakes and cook for 4 minutes on each side.
May be accompanied by sour cream mixed with a teaspoon of sugar.
Makes 8 servings.
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