Plantain Chorizo Balls

Sweet and savory find perfect harmony when you surround chorizo and cheese with a plantain-infused dough.


  • 4 large ripe plantains, skin on
  • 4 tablespoons Harina P.A.N. (white precooked cornmeal)
  • Salt and pepper
  • 1/2 pound Mexican chorizo, casing removed and crumbled
  • 6 ounces pepper jack cheese, cubed
  • Canola oil
  • 1/2 cup cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup mayonnaise
  • 1 large garlic clove


  1. Bring a pot of water to a boil. Add the plantains, and cook for 10 to 15 minutes. Carefully remove the skins and discard. Mash plantains into a puree. Add Harina P.A.N. and salt. Combine until a dough forms. Add more Harina P.A.N. if the mixture is too runny.
  2. Cook the chorizo until brown; set aside to cool.
  3. Grab a handful of the plantain dough, and split into 2 equal portions. Form each piece into a small bowl shape, and fill with chorizo and pepper jack cheese. Join the 2 halves together, and smooth to make a round ball. Deep-fry over medium heat for 3 to 4 minutes until golden brown. Transfer to a plate lined with paper towels to cool.
  4. For the aioli: In a blender, add the cilantro, lime juice, mayo, garlic, salt and pepper. Blend until well combined. Add a teaspoon of water for a smoother consistency.
  5. Serve plantain chorizo balls with aioli on the side.