Name: Banana Cakes in Pasilla Sauce
Prep time: 100 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.