Green Plantain Balls with Smoked Cheese and Tree Tomato Chili

Instructions

1. 1

   Place the green plantain in a pot with the water and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well.

2. 2

   While the plantain cooks, make the chili sauce: heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Sauté half of the red onion and half of the garlic for 2 to 3 minutes. Add the tree tomato, fresh chili pepper, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 5 minutes, letting excess moisture evaporate.

3. 3

   Transfer the chili mixture to a bowl. Stir in half of the fresh cilantro and the lime juice. Mix well and let it rest so the flavors meld.

4. 4

   While still hot, mash the cooked green plantain into a firm, smooth mash. Add the butter, the remaining red onion, the remaining garlic, the remaining cumin, the remaining salt, the remaining black pepper, and the remaining half of the fresh cilantro. Mix and knead until combined.

5. 5

   Take about 90 g (3 oz) of the plantain mixture and flatten it in your palm. Place a cube or portion of smoked cheese in the center, seal well, and shape into a compact ball. Repeat with all the mixture and all the cheese.

6. 6

   Heat the remaining vegetable oil in a wide skillet over medium heat. Brown the balls in batches for 3 to 4 minutes per side, turning them until deeply golden and crisp outside. If you prefer to finish them in the oven, transfer them to a tray and bake for 10 minutes at 400°F / 200°C after browning.

7. 7

   Serve the balls hot with the tree tomato chili sauce spooned over the top or on the side. Finish with the remaining fresh cilantro if you want a more aromatic touch.