On the Side
Cut the plantain into tiny squares and fry at medium-high temperature. Then, in another casserole with boiling water, add 2 tbsp of “Chuleria en Pote” to create broth. Stir fry garlic and onion in the same fat. Add the plantain and the mushrooms. Slowly add broth until the plantain is tender.
Finish by adding cheese for creaminess. Then, add fresh herbs for aroma, and bacon brittle.
Fry the Malaga until toasted. In a deep container, add the rest of the ingredients. Marinate and adjust flavor to taste. Mix well and let rest for a few minutes. Serve on top of the crunchy malanga like “tapas or montaditos”
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Remove the core fiber of the Yucca. Boil in water with salt until tender. Remove excess liquid and grind well until a dough like texture is created. With wet hands give it desired shape and seal by boiling in butter, garlic, and parsley until golden.
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Cut the onion in rings, separate, and marinade for at least 30 minutes. Put the onions in a bowl with all the ingredients and cover with panko in this order: flour, egg, panko. Fry in plenty of oil until brown and crunchy. Drain excess oil in the blotter.
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In a deep container combine all the ingredients and adjust the flavors to taste. You can add a touch of spice.
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