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  • The base number of servings for this recipe is 4
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    Rellenitos Colocha

    "The original name for this plantain dessert is rellenitos originating in Guatemala. I renamed it Rellenitos Colocha, because my aunt (Tia Colocha) first taught me how to make the dessert as it was considered her specialty and she was the expert with the 'secret' touch that made them so delicious." - Chef Giovanni Morales


    Ingredients
    4
    plantains (ripe)
    2
    cups
    boiled black beans
    1
    cup
    sugar
    1
    tablespoon
    cinnamon
    1/2
    pound
    butter
    1
    cup
    heavy creamy
    2
    cups
    brown sugar
    Directions
    For Plantains: Cut the ends off of the four plantains, and slice each down the middle of one side of each, then slice each plantain in half (this will give you 8 pieces with a slice down the center of each).
    Bring a pot of deep frying oil to 300 degrees. Open each plantain half at the cuts made down the center of each to allow the insides to be cooked evenly. Drop all 8 plantain halves into the preheated oil and let fry for 8 mins or until soft and golden brown.
    Black Bean Puree Prep: Empty 2 cups of whole boiled black beans into a food processor or blender. Poor in 1 cup of pure cane sugar. Add 1 tablespoon of cinnamon. Puree mixture until the beans are a smooth consistency. Heat black bean puree for 1 min.
    For Caramel Sauce: Melt 1/2 lb of butter into a pot (takes aprox 2-3 mins). Add 2 cups of light brown sugar and whisk until completely dissolved to the melted butter (takes about 1 minute). Stir in 1 cup of heavy cream and whisk until sugar and milk completely combines with butter (takes about 1 minute).
    Bring the mixture to a boil for 30 seconds and remove from flames. Bring it all together. Line the bottom of your serving vessel with the caramel sauce. Fill the center openings of each the plantain halves with the cinnamon sugared black bean puree. Place the stuffed plantain in the caramel and serve. Add a confectionary sugar dusting for garnish
    Reprinted With Permission From Ooviña Latin Kitchen & Wine Bar

    The base number of servings for this recipe is 4
    OK

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