Banana Cakes in Pasilla Sauce

Give your recipes a twist with these delicious banana cakes filled with asadero cheese, drenched in pasilla chili sauce. Thanks to Rexal® Baking Powder, the cakes will maintain a fluffy consistency, and the combination of pasilla chili with plantain will give it a sweet and sour touch that will make it your favorite dish.
Ingredients
4
Servings
  • 3 plantains
  • 2 tablespoons cornstarch, 30 g
  • 1 tablespoon REXAL® baking powder, 100 g (use 15 g)
  • 1 cup asadero cheese, diced
  • vegetable oil, for frying the cakes
  • 2 tablespoons vegetable oil, for the pasilla sauce
  • 1/4 cups onion, for the pasilla sauce
  • 1 clove garlic, for the pasilla sauce
  • 3 tomatoes, for the pasilla sauce
  • 4 pasilla chiles, for the pasilla sauce
  • 1 cup orange juice, for the pasilla sauce (250 ml)
  • 1 teaspoon cumin, for the pasilla sauce (8 g)
  • 1 teaspoon oregano, for the pasilla sauce (8 g)
  • salt, for the pasilla sauce
  • pepper, for the pasilla sauce
  • sour cream, for accompaniment
  • onion, for accompaniment
  • Cotija cheese, for accompaniment
  • parsley, for decoration
Preparation
1h
40 mins
Low
  • Cook the plantains in water for 10 minutes or until they become soft. Remove the peel.
  • In a bowl, mash the bananas, add the cornstarch and Rexal® Baking Powder; mix until incorporated and you have a homogeneous dough. With your hands, form cakes, adding cheese cubes in the center.
  • In a skillet over medium heat, fry the cakes on both sides until golden brown. Place on paper towels to remove excess oil.
  • For the pasilla sauce, in a skillet over medium heat, heat the oil, fry the onion, garlic, tomato, pasilla pepper, pour in the orange juice, cumin, and oregano.
  • Blend the previous preparation.
  • In a small pot over medium heat, heat the oil, pour in the sauce, and cook for 10 minutes or until it thickens.
  • On a plate, serve the banana cakes, drizzle with the sauce, and accompany with cream, onion, cheese, and garnish with parsley.

Nutritional Information

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