Plantain Chorizo Balls I Zoe Kelly
Sweet and savory find perfect harmony when you surround chorizo and cheese with a plantain-infused dough. INGREDIENTS: 4 large ripe plantains, skin on 4 tablespoons Harina P.A.N. (white precooked cornmeal) Salt and pepper 1/2 pound Mexican chorizo, casing removed and crumbled 6 ounces pepper jack cheese, cubed Canola oil 1/2 cup cilantro 2 tablespoons freshly squeezed lime juice 1 cup mayonnaise 1 large garlic clove STEPS: 1.) Bring a pot of water to a boil. Add the plantains, and cook for 10 to 15 minutes. Carefully remove the skins and discard. Mash plantains into a puree. Add Harina P.A.N. and salt. Combine until a dough forms. Add more Harina P.A.N. if the mixture is too runny. 2.) Cook the chorizo until brown; set aside to cool. 3.) Grab a handful of the plantain dough, and split into 2 equal portions. Form each piece into a small bowl shape, and fill with chorizo and pepper jack cheese. Join the 2 halves together, and smooth to make a round ball. Deep-fry over medium heat for 3 to 4 minutes until golden brown. Transfer to a plate lined with paper towels to cool. 4.) For the aioli: In a blender, add the cilantro, lime juice, mayo, garlic, salt and pepper. Blend until well combined. Add a teaspoon of water for a smoother consistency. 5.) Serve plantain chorizo balls with aioli on the side. For more amazing shows & recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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