👨‍🍳 Instruktioner

1. 1

   Boil the green plantains in their skins in a large pot of water for about 10-12 minutes, or until tender.

2. 2

   Drain the plantains and let them cool slightly until they are manageable to handle. Peel the plantains.

   💡 Proffstips: Be careful not to burn yourself when handling hot plantains.
3. 3

   In a food processor, combine the peeled plantains, softened butter, 1/4 cup flour, salt, and pepper. Pulse until a soft, workable dough forms. Add more flour, a tablespoon at a time, if the dough is too sticky.

   💡 Proffstips: The dough should not be sticky or greasy.
4. 4

   Divide the dough into golf-sized balls. Flatten each ball into a thin disc.

5. 5

   Place a portion of shredded quesillo (or your chosen cheese) in the center of each disc. Fold the dough over to create a half-moon shape, and press the edges to seal.

6. 6

   Lightly coat each pastelito in flour and shake off any excess.

   💡 Proffstips: This helps create a crispier exterior.
7. 7

   Heat vegetable oil in a large skillet over medium-high heat. Fry the pastelitos in batches for about 3-4 minutes per side, until golden brown and crispy.

   💡 Proffstips: Do not overcrowd the pan.
8. 8

   Remove from skillet and drain on paper towels. Sprinkle with a little salt while hot.

   💡 Proffstips: Serve immediately.