Ingredients Jump to Instructions ↓

  1. 4 very ripe (almost black), unpeeled soft plantains, rinsed (2 1/4 pounds)

  2. 2 tablespoons dry bread crumbs

  3. 1 teaspoon kosher salt

  4. 1/4 cup crumbled goat cheese

  5. 1 quart vegetable oil, for frying

  6. Spicy Tomato Sauce , Pickled Red Onions and sour cream, for serving

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add the plantains and cook over moderately high heat until the skins split and the plantains are very tender when pierced with a knife, about 15 minutes. Transfer to a plate and let cool slightly. Peel the plantains. Transfer them to a bowl and mash well. Stir in the bread crumbs and salt and let cool.

  2. Line a platter with plastic wrap. Form the plantain dough into 12 portions and roll into balls. Poke a hole in the center of each ball and fill it with 1 teaspoon of the goat cheese. Seal the holes and reroll the dough into balls. Set the gorditas on the platter.

  3. In a large saucepan, heat the vegetable oil to 350°. Add the gorditas and fry until browned all over, about 5 minutes. Drain on a paper towel–lined plate. Serve the gorditas with the Spicy Tomato Sauce, Pickled Red Onions and sour cream.


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