Plantain and Goat Cheese Gorditas
- 4 very ripe (almost black), unpeeled soft plantains, rinsed (2 1/4 pounds)
- 2 tablespoons dry bread crumbs
- 1 teaspoon kosher salt
- 1/4 cup crumbled goat cheese
- 1 quart vegetable oil, for frying
- Spicy Tomato Sauce, Pickled Red Onions and sour cream, for serving
- Bring a large pot of water to a boil.
- Add the plantains and cook over moderately high heat until the skins split and the plantains are very tender when pierced with a knife, about 15 minutes.
- Transfer to a plate and let cool slightly.
- Peel the plantains.
- Transfer them to a bowl and mash well.
- Stir in the bread crumbs and salt and let cool.
- Line a platter with plastic wrap.
- Form the plantain dough into 12 portions and roll into balls.
- Poke a hole in the center of each ball and fill it with 1 teaspoon of the goat cheese.
- Seal the holes and reroll the dough into balls.
- Set the gorditas on the platter.
- In a large saucepan, heat the vegetable oil to 350.
- Add the gorditas and fry until browned all over, about 5 minutes.
- Drain on a paper towellined plate.
- Serve the gorditas with the Spicy Tomato Sauce, Pickled Red Onions and sour cream.
very, bread crumbs, kosher salt, goat cheese, vegetable oil, tomato sauce
Taken from www.foodandwine.com/recipes/plantain-and-goat-cheese-gorditas (may not work)