Tortas de Plátano Rellenas
These delightful Honduran turnovers feature a soft dough made from mashed ripe plantains, encasing a savory filling, typically cheese or refried beans. They are then deep-fried to a golden crisp, offering a wonderful contrast of textures and flavors.
🧂 Ingredients
- 4 large Ripe plantains
- 0.25 cup All-purpose flour(plus more for dusting)
- 8 tablespoons Butter(softened)
- 2.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 6 oz Queso Quesadilla or mild melting cheese(shredded (for filling))
- 1 can Refried pinto beans((optional, for filling))
- Vegetable oil(for deep frying)
👨🍳 Instructions
- 1
Bring a large pot of water to a boil. Add the plantains (in their skins) and cook for 10-12 minutes until tender.
- 2
Once cool enough to handle, remove the plantains from their skins. Mash the plantains in a food processor with the softened butter, 1/4 cup flour, salt, and pepper until a soft, non-sticky dough forms. Add more flour if needed.
💡 Tip: Ensure the dough is pliable but not sticky. - 3
Prepare your filling: if using cheese, shred it. If using beans, have them ready.
- 4
Pinch off a golf-sized ball of dough, flatten it into a thin disc. Place about 1-2 teaspoons of filling in the center. Fold the dough over to create a half-moon shape and seal the edges by pressing firmly.
💡 Tip: Ensure the edges are well sealed to prevent filling from leaking out during frying. - 5
Lightly dust the tortas with flour. Heat enough vegetable oil for deep frying in a large skillet over medium-high heat.
- 6
Fry the tortas in batches for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
💡 Tip: Do not overcrowd the pan to maintain oil temperature.
💡 Pro Tips
- ✓Very ripe plantains (with black skins) work best for the dough.
- ✓For a traditional filling, use shredded queso quesadilla.
- ✓Serve immediately for the best crispy texture.
🔄 Variations
- Add a pinch of cinnamon to the dough for a hint of sweetness.
- Experiment with different savory fillings like seasoned ground meat.