After successful experiments in tortilla sandwiches (pb&j, how american), I’m inaugurating a new (probably not original) hashtag: #glutenfreeinguatemala
And on that note, enter “rellenitos,” my new edible obsession. Rellenitos translates roughly to “little filled things” in my mind, or more accurately little filled delicioiusness with NO GLUTEN. score.
They’re basically fried plantain dumplings filled with sweetened black bean sauce that cost about 3/8’s of a dollar. score again for cheap goodness. Here’s the recipe: (makes 6 servings)
-3 plantains, peeled and broken into chunks
-1/2 (16 ounce) can refried black beans
-1-1/2 teaspoons sugar
-1/2 teaspoon salt
-2 cups oil for frying
1. 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.
2. In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
3. 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.
4. 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.