ABORAJADOS 3 semi-ripe plantains, peeled and quartered 150 grams “bocadillo” or guava paste, cut into batons of 1 cm. x 3.5 cm. 4 Tbsp. arequipe (dulce de leche) ½ cup whole milk 2 cups flour 2 ea. eggs 1 Tbsp. salt 2 star anise 2 Tbsp. ground cinnamon oil for frying 3 liters water
Instructions: 1. Boil the water with the star anise and cinnamon. Add the plaintain to the boiling water and cook for 15-20 minutes, or until extremely tender.
2. Remove the plantain from the cooking water and smash them in a medium sized bowl with a fork to form a rustic purée, there should be about 550 grams of purée. Using a sushi mat covered in plastic wrap, form a thin layer of purée on the bottom third of the mat lengthwise and using the full width of the mat, forming a rectangle of approximately 18 cm. by 8 cm.3. Using two spoons, place about 1 tablespoon of arequipe across the length of the purée, forming a line of arequipe about 3 cm. from the border of the purée. Place 2 batons of guava paste above the arequipe. Next, carefully form a roll using the sushi mat to bring the bottom 3 cm. of purée up and over the filling, leaving the filling completely covered. Squeeze the sushi mat slightly to ensure the purée sticks to form a cylindrical roll. Repeat with the rest of the purée and filling. Put the rolls in the freezer for 1 hour to help them preserve their shape for frying.
4. Take the rolls out and portion each one into 3 even pieces. Beat the eggs with the milk. To bread the aborajados, place each portion in the flour and cover it completely, then pass it through the egg mixture and once again into the flour to complete the breading.5. Fry in 350˚F oil for 3 minutes or until deep golden brown. Drain on a plate lined with paper towel.
6. Cut each aborajado diagonally and serve warm.