Burrito de Plátanos Maduros y Queso Frito
Stephanie Alvarado of @thisisavocado_ combines a magical mix of flavors in this casamiento burrito recipe featuring plátanos maduros y queso frito.
By Stephanie Alvarado | @thisisavocado_
April 7th is National Burrito Day, and it just might be my favorite day of the year. I’m celebrating with a sweet, salty, and savory burrito filled with all of my favorite childhood foods growing up in a Salvadoran home. I’m starting with casamiento, Salvadoran rice & beans, and pairing it with fried sweet plantains and queso frito. I used Loisa’s signature Sofrito and Organic Sazón for fresh, bold sabor. Together, these components create an explosion of flavor thanks to the sweetness of the maduros, the saltiness of the queso frito, and the savory casamiento. I love these burritos so much, each bite brings me back to the sweet memories of whipping up these dishes with my mother as a little girl.
Burrito de Plátanos Maduros y Queso Frito
1/4 cup avocado oil
- 3 ripe plantains, peeled and cut into long slices
- Loisa Sea Salt, to taste
- 1 lb of frying cheese, queso para freir, sliced lengthwis
2 tbsp avocado oil
- 1/4 white onion, chopped
- 1 jalapeño, seeded and deveined (optional)
2 cups cooked white rice
2 cups cooked black or Salvadoran red beans
1/3 cups reserved bean broth
- 1 tbsp Loisa Sofrito
1 tsp Loisa Sazón
- 4 burrito-sized tortillas
Fried Plantains & Fried Cheese
Start by frying the plantains - heat 1/4 cup of avocado oil in a skillet over medium heat. You’ll know the oil is ready for frying by placing a small corner of the plantain into the oil. If it starts to bubble immediately, you’re ready to fry!
- Carefully lower the plantain slices into the hot oil. You don’t want to overcrowd the pan and may need to fry these in 2-3 batches.
- Have a plate lined with paper towels readily nearby. The plantains should take about 2-3 minutes to fry on each side. They will deepen in color and have a slight caramelized char on the outside. If they start to burn, simply lower the heat level little by little until the plantains begin to cook properly once again.
- Once they’re done, place them on top of the paper towel-lined plate, salt them to taste and set aside. Complete these steps until all of the plantain slices are fried.
- Next, fry the cheese by using the exact same steps used to fry the plantains. They should take about the same time to reach a golden brown exterior on both sides and should be fried in batches to avoid overcrowding. Once they’re finished, place them on the paper towel-lined plate along with the fried plantains.
- Using a clean skillet over medium heat, heat the remaining 2 tbsp of avocado oil and sauté the onions and jalapeño (if you’re using).
- Once the onions are fragrant and translucent, add in the rice and fry for about 1-2 minutes. Next, add in the beans and toss everything to combine.
- Add in the sofrito, sazón and slowly add in a little bit of the reserved bean broth at a time. The broth will bind the beans and rice together (“marrying” the two, hence the name Casamiento), but you don’t want to add in too much or the rice will become soggy. Continue to add broth and mix everything together until you’ve reached your desired consistency. Remove the casamiento from the heat and set aside.
- Heat your tortillas on the stovetop for a few seconds, just until they’re pliable. Next assemble the burritos by layering in a few slices of fried plantains and cheese on the side of the burrito closest to you, then spoon over the casamiento.
- Next grab the edge of the tortilla that’s closest to you and tightly fold it over the filling. Before rolling the burrito, take both the right and left edges of the tortilla and fold them inwards over the filling, then tightly roll the burrito away from you. Repeat these steps until you’ve used up all of the filling y buen provecho!
- Optional: grill the burrito on a pan over medium-high heat for a breakfast burrito that’s nice and crispy on the outside!
- Optional: add Salvadoran crema to the inside of your burrito!
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