Green Plantain Bollo with Smoked Pork, Fresh Cheese, and Warm Peanut Tree Tomato Sauce

Instructions

1. 1

   Place the green plantain pieces in a pot with enough water and cook them until tender, about 20 to 25 minutes over medium heat. Drain and mash them while still hot with 15 ml (1 tbsp) achiote oil and 120 ml (1/2 cup) broth or water until you get a smooth but firm dough. Season with 4 g salt and a pinch of black pepper.

2. 2

   In a skillet, heat 15 ml (1 tbsp) achiote oil. Sauté 120 g (about 3/4 cup) red onion and the garlic for 3 to 4 minutes until fragrant. Add the smoked pork, ground cumin, dried oregano, 2 g salt, and the remaining black pepper. Cook for 4 minutes, then stir in 10 g (about 1/4 cup) cilantro and 15 ml (1 tbsp) lime juice, mix, and remove from the heat.

3. 3

   For the sauce, blend the roasted peanuts with the milk and 120 ml (1/2 cup) broth or water until creamy. Set aside.

4. 4

   In a small saucepan, heat 15 ml (1 tbsp) achiote oil and sauté the remaining 60 g (about 1/2 cup) red onion for 2 minutes. Add the chopped tree tomato and cook for 4 minutes until softened. Pour in the blended peanut mixture, add 120 ml (1/2 cup) broth or water, and cook over low heat for 6 to 8 minutes, stirring often until you have a warm, thick sauce. Adjust with 4 g salt and the remaining lime juice.

5. 5

   Lay one plantain leaf on the work surface. Place a portion of the plantain dough in the center and flatten it with damp hands. Add a generous spoonful of the pork filling and several cubes of fresh cheese. Cover with a little more dough to seal the filling and shape into an oval bollo. Wrap tightly with the leaf. Repeat with the remaining dough, pork, and cheese.

6. 6

   Arrange the bollos in a steamer. Steam for 20 to 25 minutes until firm and hot in the center. Keep the steamer water at a gentle simmer throughout cooking.

7. 7

   If you want to warm the leaves before wrapping, you can do so in the oven at 250 °F (120 °C) for 2 to 3 minutes, or directly over a low flame for a few seconds to make them flexible.

8. 8

   Serve each bollo hot with plenty of warm peanut and tree tomato sauce spooned over the top or on the side. Finish with the remaining chopped cilantro.