Ayudenme a poner esto en present perfect please Ingredients 4 green plantains, peeled and cut into medium pieces 4-5 tablespoons butter or pork lard 2 tablespoons canola or sunflower oil 1 tablespoon hot pepper or ground chili 1 tablespoon ground cumin 1 cup shredded or grated cheese or 1 cup cooked chorizo or greaves and / or peanuts or ground peanuts Salt to taste Preparation Add the banana pieces and cook at medium low temperature for about 30-40 minutes or until they are very soft, turning them every 10 minutes. They should be slightly browned, but not crispy. Sprinkle the cooked banana pieces with chili powder or ground chili, cumin, and salt to taste. Put the hot banana pieces in a large bowl. Crush the bananas until you have a thick dough. Sponsored by an advertising partner. Sponsored by video Watch for more information SEE MORE Make small balls with the dough, the size should be a little smaller than a tennis ball. Make a hole in the center of each ball and fill it with the cheese (or chorizo or greaves). Gently press down on the filling, cover and forum again into a ball. The bolón de verde can be served in this way directly. If I request it with a slightly crisp and warm exterior, you can follow the remaining steps. Heat the oil over high heat, add the filled, cold banana balls until golden and crisp on both sides. Put the fried bolons on a plate covered with absorbent paper to drain the fat and serve immediately accompanied by coffee and fried egg.
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1) I have peeled the green then I have cooked it and mashed it
2) I have made the chicharon
3) I have chopped the cheese
4) I have mixed the green with the cheese and the chicharon
5) and made my pin
The sauce
1) I have made the sauce with tanned onion and chopped tomato.
2) I have mixed the seasoned onion with the tomato and the salad and it is ready
The fried egg
1) I have fried the egg and accompanied it with the bolón
The coffee
1) I have boiled the water
2) when the water has already boiled I added sugar and coffee and it is ready
Finally I serve my breakfast
Thank you
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