Churromandocas

Goya
Are you looking for a creative, easy, and flavorful recipe? Learn how to make churromandocas, an innovative and delicious fusion between classic crispy churros and authentic ripe plantain mandocas. This recipe combines the best of both worlds: the smooth and sweet texture of plantain with the crunchiness of churros.Homemade churromandocas are made with affordable and easy-to-find ingredients: Masarepa GOYA®, plantain, piloncillo, cheese, and cinnamon. They are then shaped into churros and fried until golden and crispy on the outside, yet soft inside. You can sprinkle them with sugar and cinnamon!Perfect for breakfast, dinner, or to surprise your family with an original and delicious dessert, these churromandocas are a perfect choice if you want to fuse the best flavors of Latin America.See more recipes:Cachapa de carnitasEasy Argentinian EmpanadasChilorio Quesadillas
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 ripe bananas, peeled, in small pieces
  • 1 cup Masarepa GOYA®
  • 1/2 cups piloncillo , grated
  • 1 teaspoon cinnamon powder
  • 1 teaspoon salt
  • 1/2 cups cotija cheese , grated
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla essence
  • oil
  • cinnamon sugar
Preparation
15 mins
6 mins
Medium
  • Mash the plantain until you get a puree consistency. Set aside.
  • Mix the plantain puree, Masarepa GOYA® flour, piloncillo, cinnamon, salt, and grated cheese. Add vanilla and butter. Knead until you get a smooth and malleable dough.
  • Transfer the dough to a piping bag with a nozzle and shape the churromandocas. Place on a board and refrigerate for 15 minutes.
  • Fry the churromandocas in hot oil for 3 minutes on each side. Remove and drain on absorbent paper.
  • Coat the churromandocas with sugar and cinnamon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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