Sweet fried plantain dumplings stuffed with sweetened black beans — a classic Guatemalan afternoon snack sold from street carts and made at home for holidays alike.
Boil the plantains
Boil the whole ripe plantains in their skins until very soft.
20 minMash the dough
Cool the plantains, then peel and mash them into a smooth dough with a pinch of salt.
Cook the bean filling
Cook the mashed black beans with the sugar and cinnamon in a pan, stirring, until thick and paste-like.
Cool the filling
Let the bean filling cool before shaping.
10 minShape the dumplings
Flatten a portion of plantain dough in your palm, spoon in a little bean filling, then fold the dough around it and roll into a smooth oval.
Fry until golden
Fry the rellenitos in hot oil, turning, until golden all over.
5 minCoat in sugar
Roll the warm rellenitos in sugar before serving.
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