This recipe is typical of the southern region of the department of Tolima in Colombia. It consists of crushed green banana along with pork rinds and long stem onion. Platoas crumbs with Chicharrón is the equivalent of the cats head of the Colombian coast, the Marranitas del Valle del Cauca, to Juan Valerio del Huila, all representative departments of Colombia.
| 🚻 4 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Media |
| Ingredients to make banana crumbs with chicharrón: |
| 300 grams of green banana 200 grams of chicharrón 100 grams of onion in branch 5 grams of chili powder 10 milliliters of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make banana crumbs with chicharrón:
1. Peel the bananas and rub with vegetable oil. Place in an oven source.
2. Take the banana to the oven until it is cooked and take golden color.
3. Crush the banana next to the onion in branch. To achieve this you can use a mortar or do it traditionally, with a stone on a smooth surface.
4. Next, add the chicharrón with its fat to moisturize the mixture as necessary. Check out the Colombian chicharrón recipe to do it homemade.
5. Continue crushing until the ingredients are of similar sizes. Add the powder AJI to taste. The texture of this dish is to taste, so you can continue to crush the ingredients until you are as you want to present them.
6. give it a touch of heat in the pan or in the microwave and serve the banana crumbs with chicharrón accompanied with a glass of pineapple and rice chicha. This dish is preferably eat breakfast next to a piece of grilled meat and insulso also typical of the region.
