On the other hand, the second brother learned how to... build junkbots and stuff using plastic trash.
But not today, because Instructables' Fried Day caught me on town, so I will share with you how to make delicious plantains filled with mozzarella cheese and some typical Colombian sweets: Arequipe (or "Dulce de Leche") and Bocadillo (guava paste), a dessert so easy to prepare even the not-cook-in-a-million-years sibling of the Caicedo-Langer family can prepare. This is my first kitchen instructable, so I hope you enjoy it.
CAUTION: Due to their thick consistency, hot arequipe and bocadillo are known to be extremely tongue burners ("Napalm in your mouth" level). So, before eating, wait a few minutes until these sweets get warm.
Step 1: Ingredients
- Mature plantains: you can determinate it by the peel color: yellow with big black spots.
- Mozzarella cheese: In Colombia, we use "Doblecrema" cheese. But Mozzarella is your best choice.
- Arequipe: It has different name in South America, depending of the country you are: Arequipe, Cajeta, Manjar, Manjar Blanco, Dulce de Leche. If you can't find it, here is an instructable of how to do it.
- Bocadillo: A traditional guava paste from Colombia. Most of the times, you can find it enveloped on plantain leaves. If you can't find the Bocadillo, you will have to use only Arequipe.
- Oil: Canola or peanut.
Step 2: Prepare the Plantains
Step 3: Preparing Bocadillo and Cheese
Step 4: The Filling
Step 5: Fry the Plantains
- Traditional: put the plantains in a pan with a little bit of oil. Put the lid and wait until the bocadillo and the cheese get melted and the plantain gets brown and soft enough for being cutted with a fork (my favorite way).
- Fried Day: Put the plantains into a fryer at 325 F until it gets brown and soft. At the end, add some extra arequipe.