Steps
- Melt ¼ cup of unsalted butter in a large sauté pan over medium heat. Add 4 peeled green plantains, cut into chunks, and cook for about 40 minutes, turning every 10 minutes, until very soft and lightly golden.
- Season with 1 tablespoon of red chili powder, 1 teaspoon of ground cumin, and salt. Transfer to a bowl while hot and mash into a coarse dough.
- Divide into 8 balls. Make a hollow in each, divide 1 cup of crumbled queso fresco among them, and close the dough around the cheese.
- Heat 2 tablespoons of sunflower oil in a skillet over high heat. Fry the balls, turning, until golden and crisp all over. Drain on paper towels.