Ingredients
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3 Units Green Banana
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3 Liters Water
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2 teaspoons Salt
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1/2 Tablespoon Oil With Achiote
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1/2 Tablespoon Oil With Achiote
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1 Unit Long Onion
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1 Tablespoon Ground Cumin
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2 pinches salt
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2 pinches black pepper
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1 Cup Chicharrón
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2 Cups Vegetable Oil
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1 Unit Rocoto Chili Pepper
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1 Unit Garlic
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1/2 Tablespoon Coriander
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2 Tablespoons Lemon Juice
Preparation
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Peel and cook the green bananas cut into medium pieces in water, along with salt, 1⁄4 cup of vegetable oil with annatto. Once soft, drain the water and mash them until you obtain a puree. Stir-fry
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Sauté in two tablespoons of vegetable oil with achiote, finely chopped long onion, cumin, salt and pepper. Mingle
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Mix the refried sauce with the green puree, form balls and fill with the pork rinds. Fry
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Fry the bolones in the vegetable oil until golden.
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Mix finely chopped chili and garlic, add cilantro, lemon juice and salt, mix well and let sit for 5 minutes. Accompany your bolones with chili mayonnaise.
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