ABORRAJADOS
Carolina Caruso | Sous Chef | Coral Springs Marriott
While this is not a traditional Aborrajado as you would find in Colombia, it is certainly an example of taking different flavor profiles and providing an explosion of flavors.
Ingredients
1 very ripe Plantain 1 tbsp Queso Fresco 20 - 30 grams Spanish Chorizo 1 Egg 2 tbsp All Purpose Flour Pinch of Salt Vegetable Oil for frying 3 tbsp Guava Paste 3 tbsp Water
Garnish
.5 Red Bell Pepper .5 Green Bell Pepper 1 Green Onion 1 cup Pork Rind Chip
Instructions
1.Peel the plantain and slice into thick rounds. Fry in hot oil until golden. Remove and drain on a paper towel. 2.In a small pan, sauté the diced chorizo over medium heat until lightly crispy and set aside. 3.Mash the plantain slices until they form a smooth dough. Add flour to make it more flexible if needed. 4.Spread the dough on plastic wrap. Flatten into a circle or oval. In the center, place a small piece of chorizo and a spoonful of queso fresco. 5.Using the plastic wrap to help you, carefully fold and shape the plantain dough into a ball, sealing the filling inside to form the Aborrajado. Dip the ball into a beaten egg and roll in a bit of flour to coat. Fry again in hot oil until golden and crispy. 6.Guava Sauce - In a small saucepan over low heat, combine the guava paste and water. Stir until the paste melts and forms a smooth thick sauce (Coulis). Remove from heat and set aside to garnish the dish. 7.Cut the red and green bell peppers and the green onion into thin strips. Place strips into ice water for a few minutes. Drain well before using, then sprinkle over the finished dish. 8.Take one cup of pork rind chips and crush them finely. Use the crumbs for decorating the plate. 9.Plating: Place a dollop of guava coulis on the plate to serve as a base to hold the Aborrajado in place. Next, using the pork rind crumbs, create a decorative line across the plate to add texture and visual interest. Carefully place each Aborrajado on top of the guava coulis dollop. Finish by adding a small dollop of guava coulis on top of each Aborrajado and garnish with finely julienned red and green peppers.
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