START A PETITION 25,136,189 members: the world's largest community for good
Jun 18, 2008

Prep Time:Less than 1 hr
These warm crispy bites of sweet mashed plantain stuffed with a seasoned filling are a typical Puerto Rican comfort food that can be eaten as a quick on the go meal (this is a star item at any cuchifrito stand), a snack, an appetizer, or as a side dish.

Relleno de platanos are typically filled with a picadillo, a seasoned ground meat. I've included a traditional picadillo filling in this recipe, should you decide to go the traditional route. If not, you can stuff the mashed plantains with practically anything your imagination comes up with cheese, chorizo, chicken, beans, seafood, stewed veggies.

The key to your success in making an irresistable relleno de platano is using ultraripe plantains, so black and soft and sweet that you think you should throw them out. As with bananas, underripe plantains ripen more quickly when placed in a paper bag. 

The great thing about this dish is that it can be made ahead of time. If you do decide to make this ahead of time, make sure to carefully cover or place the relleno de platanos in a container before placing them in the refrigerator or freezer. After that, the only thing you have to do is to allow the plantain balls to come to room temperature before frying.



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

1 teaspoon adobo 

1 tablespoon sofrito

approximately 2 tablespoons flour or cornstarch (typical for cornstarch to be used) for plantain mixture

1/2 cup prepared/cooked filling of your choice

cornstarch or flour for coating stuffed balls

1 quart oil of your preference, for frying

Picadillo Filling:

1/2 pound of ground meat of your preference 
2 tablespoons tocino (salt pork) (optional), finely chopped, fried crunchy
1/4 cup jamón de cocinar (cooking ham) (optional), finely chopped
2 tablespoons sofrito
1/2 teaspoons dried oregano
1/2 teaspoon olive oil
1/2 packet Sazon with achiote
1/2 teaspoon of salt or adobo
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
4 large green spanish style stuffed olives, chopped
1 teaspoon capers

  • Make Picadillo:

    • Cook meat of your preference thoroughly in skillet.
    • Add remaining ingredients.
    • Stir well.
    • Simmer over medium heat covered for 15 minutes.
    • Taste and reseason if necessary. Set aside.
  •  Bring a large pot of water to boil.
  • Add plantains.
  • Cook over moderately high heat until skins split and plantains are very tender when pierced with a knife, about 15 minutes.
  • Transfer to plate and let cool slightly.
  • Peel plantains.
  • Transfer to bowl and mash well.
  • Thoroughly mix in adobo and sofrito.
  • Slowly and thoroughly mix in JUST enough flour or cornstarch that the plantain mixture is somewhat manageable and no longer sticky.
  • 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 using your thumb and fill it with 1 teaspoon of filling of your choice.
  • Seal the holes and reroll the dough into balls.
  • Roll the balls in flour or cornstarch to coat (some people also roll it in egg and then in flour)
  • In a large saucepan, heat the vegetable oil to 350° fahrenheit or until oil vigorously bubbles around a wooden spoon when the end is inserted in the oil.
  • Carefully place plantain balls into oil (do not crowd the pan).
  • Fry until a light golden brown all over, about 5 minutes. Keep a watchful eye, these brown very quickly! 
  • Drain on a paper towel–lined plate.


Visibility: Everyone
Posted: Wednesday June 18, 2008, 9:06 am
Tags: [add/edit tags]

Group Discussions
Or, log in with your
Facebook account:

Gayloyd L. (0)
Wednesday June 18, 2008, 10:05 am
Thank you so much for this recipe. I will be making these this weekend. I've included this recipe in my collection as Puerto Rican Bollos Pelones LOL.........

Ds R. (45)
Friday June 27, 2008, 5:53 am
i made some not realizing I was completely out of flour AND corn starch! OH NO! I rummaged around my cabinets in a panic for a substitute and found some Yuca Flour (a.k.a. Tapioca)and hesitantly used that instead. It worked out great!


Ds R.
female , single
New York, NY, USA
(0 comments  |  discussions )
This is Caribbean comfort food at its best! I just want to curl up and purr after eating this drizzled with Puerto Rican hot sauce and a side of garlicky fried green plantains along with red beans and rice.\r\n\r\nINGREDIENTS: \r\n1 1/2 lbs large shrimp...
(1 comments  |  discussions )
There are all types of fritters in Puerto Rican cuisines. And we Puerto Ricans do have a sweet tooth. Buñuelos are very common in Puerto Rico. I would describe a buñuelo like a fried donut hole or zeppole. \r\nThis particular sweet bu&ntil...
(2 comments  |  discussions )
\nThis is a very quick, healthy, and simple dish to make when you are in a hurry, and it tastes GREAT! \r\nDon\'t waste the oil left in the pan after cooking the\'s too tasty! Get a few more garlic cloves, mash them to a paste. Sautee i...
(6 comments  |  discussions )
\nThere are two kinds of guanimes in Puerto Rico. The more widely known guanime is made with cornmeal. More widely known on the southern coast of Puerto Rico are the guanimes made with flour. \r\nJust like its cornmeal cousin it ...

(1 comments  |  discussions )
HEAR WHAT OPRAH WINFREY HAD TOSAY ABOUT MEN :If a man wants you, nothing can keep him away. If he doesn\\\'t want you, nothing can make him stay. Stop making excuses for a man and his behavior. Allow your intuition (or spirit) to save you from hear...
(0 comments  |  discussions )
\\nFrom so far I cannot touch you and feel you,I cannot hear you and do not know how to tell you.It seems so impossible that we can be together,The distance between us is so far as ever…But in my dreams I find you so close to me,To be with you m...
(1 comments  |  discussions )
Here\\\'s to being lied to. To beingwalked on,  ;used, promisedsomet hing, & fed  bullshit. Here\\\'s to seeing the best in him; not believ ing that he could possibly  be as awful&nb...
by Mary T.
(1 comments  |  discussions )
\\nI started a new Facebook group called \\\"Gardens to the Sky\\\" I have some big ideas and I need a lot of help. I know my ideas can solve some of the world’s biggest problems by taking advantage of unused surface area we can solve problems such a...
by Hans L.
(0 comments  |  discussions )
\\nDe Blauwe Bal van Verbinding\\r\\nWij zijn aan de bal, de blauwe bal, de bal van verbinding.Samen kunnen we een betere toekomst bouwenWij kunnen wereldkampioen zijn in het leven met elkaar.Stop met vechten, start de verbinding.Inspireer en verbind j...

Feb 12
Recipe: Avada kedavra by David B.
(0 comments  |  discussions ) — Go harry goooog more
Feb 11
Recipe: Chocolate Mousse [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n340g (12oz) soft silken tofu\\r\\n40g (1.4oz) dairy free butter\\r\\n135g (4.75oz) dark vegan chocolate\\r\\n25g (0.9oz) cocoa powder\\r\\n25g (0.9oz) icing sugar (to taste)\\r\\n\\r\\n\\r\\n\ \r\\n\\r\\nInstructions\\ r\\n\\r\\n1.Melt the chocolate in... more
Recipe: Jerusalem Artichoke, Carrot and Potato Soup [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n300g (10.5oz) potatoes\\r\\n300g (10.5oz) carrots\\r\\n500g (17.6oz) Jerusalem artichokes\\r\\n1 onion (chopped finely)\\r\\n2 garlic cloves (crushed)\\r\\n1 tsp turmeric\\r\\n1 tsp ground cumin\\r\\n1 tsp ground coriander\\r\\n1 tsp ground gin... more
Feb 3
Recipe: Pizzamais by Heidi W.
(1 comments  |  discussions ) — Zutaten für 4 Personen: Für den Teig: 1 Päckchen Trockenbackhefe 1 TL Salz (10 g) 300 ml warmes Wasser 500 g Vollkorndinkelmehl (Type 630) 2 EL Olivenöl Für den Belag: 400 g passierte Tomaten je 1 EL gehacktes Basilikum und Or... more
Jan 28
Recipe: Jerusalem Artichoke, Celeriac and Apple Soup [vegan] by Annabelle R.
(0 comments  |  0 discussions ) — \\r\\nHere is a delicious Winter vegan soup where Jerusalem artichokes, celeriac and apples blend beautifully. It is velvety yet light. A perfect seasonal dish to enjoy for lunch or dinner.\\r\\nBest served with crackers or chunky bread.\\r\\nIngredients\\ r\\... more
Content and comments expressed here are the opinions of Care2 users and not necessarily that of or its affiliates.