👨‍🍳 作り方

1. 1

   Cut the peeled green plantains into chunks. Boil them in salted water until very tender, about 20-25 minutes. Drain well.

2. 2

   While plantains boil, prepare the filling. In a bowl, combine the drained tuna, chopped red onion, bell pepper, tomato, minced garlic, chopped cilantro, lime juice, salt, and pepper. Mix well.

3. 3

   Mash the boiled plantains until smooth. Add the achiote oil and a pinch of salt, mixing until well combined and the dough is pliable.

   💡 プロのコツ: If the dough is too dry, add a tablespoon of water or plantain cooking liquid.
4. 4

   Prepare the banana leaves by wilting them over an open flame or in hot water to make them pliable. Cut into manageable squares.

5. 5

   Take a portion of the plantain dough and flatten it in your hand or on a piece of plastic wrap. Place a generous spoonful of the tuna filling in the center.

   💡 プロのコツ: Don't overfill, or the bollo might burst.
6. 6

   Enclose the filling with the plantain dough, forming a neat oval or rectangular shape. Wrap each bollo tightly in a wilted banana leaf, securing with kitchen twine if necessary.

7. 7

   Steam the wrapped bollos in a large pot with about 2 inches of water over medium-high heat for about 20-25 minutes, or until the plantain dough is cooked through.

   💡 プロのコツ: Make sure the water does not evaporate completely during steaming.
8. 8

   Carefully unwrap the bollos and serve hot.

   💡 プロのコツ: Serve with a side of aji (Ecuadorian hot sauce) or a simple salad.