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Bollitos de Verde con Queso y Hogao
A delightful Ecuadorian snack or appetizer, these bollitos are made from mashed green plantains, filled with a savory 'hogao' (a tomato and onion sofrito) and cheese, then steamed to perfection in achira leaves.
๐ง ์ฌ๋ฃ
- 6 large Green plantains
- 4 tbsp Vegetable oil(for hogao, plus more for greasing)
- 1 medium Red onion(finely chopped)
- 3 minced Garlic cloves
- 2 medium Tomatoes(peeled, seeded, and finely chopped)
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 150 g White cheese(crumbled (such as queso fresco or costeรฑo))
- 12 large Achira leaves(wilted or softened by passing over flame or hot water)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Peel the green plantains and cut them into large chunks. Boil in salted water until very tender, about 20-25 minutes. Drain well.
- 2
While plantains boil, prepare the hogao. Heat 4 tbsp vegetable oil in a skillet over medium heat. Add the chopped red onion and sautรฉ until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the chopped tomatoes, cumin, salt, and pepper to the skillet. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce, about 10-15 minutes. Remove from heat and let cool slightly.
- 4
Mash the boiled plantains until smooth, adding a little bit of the cooking water if needed to achieve a pliable dough. Season with salt and pepper.
- 5
Grease your hands with a little oil. Take a portion of the plantain dough, flatten it in your palm, and place a spoonful of hogao and some crumbled cheese in the center. Enclose the filling with the plantain dough, forming a neat ball or oval shape.
- 6
Place a portion of the hogao and cheese filling in the center of a prepared achira leaf. Cover with a portion of the plantain dough and shape into a bollo. Repeat with remaining ingredients.
- 7
Wrap each bollo securely in an achira leaf, folding it like a package. You can tie them with kitchen twine if needed.
- 8
Steam the bollitos in a steamer basket over boiling water for about 20-25 minutes, or until the plantain dough is cooked through.
- 9
Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the plantains are thoroughly cooked and mashed to avoid a gummy texture.
- โDon't overfill the bollitos, or they may burst during steaming.
- โIf achira leaves are unavailable, banana leaves can be used as a substitute, though the flavor profile will differ slightly.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of achiote (annatto) to the plantain dough for color.
- Incorporate finely chopped cilantro or parsley into the hogao.
- For a spicier version, add a finely chopped chili pepper to the hogao.