Uh-oh. I’m out with another secret family recipe! This is my mother’s famous breakfast/brunch recipe that everyone in my family and friends love. I grew up eating this dish on the weekends. It’s not your typical Ecuadorian bolon, but it did originate there. In Ecuador bolon is either mixed with just cheese or just chicharrones (fried pork rind) and/or even both! But my mother takes the original a step up and adds raw scallions for that onion-y flavor (don’t worry it’s not that onion-y). Along with the bolon you can serve it with any-style eggs (I like mine sunny side up) and top the eggs with the tomato-scallion sauce. Think of it kinda like the Huevos Rancheros sauce, but of coarse different. Hope you fearlessly enjoy my mother’s traditional brunch!
Makes for 2 Servings
Begin by making the sauce. In a small sauce pot add in all ingredients except the cayenne. Stir to combine and put it over medium heat and cover with lid.
Start preheating the frying oil on medium heat.
Peel and slice the green plantains. Above are step by step photos on how I do so. First I sliced the whole plantain into 1 inch pieces. Then slit a pathway on skin. Under running water I peel the skin off. Then slice into 1/2 inch pieces.
By the time your finished peeling and slicing the plantains the oil will be ready. To test it put 1 slice of plantain in the oil. If the oil sizzles then it’s ready and add in the rest of the plantains. Cook for 10-12 minutes stirring occasionally.
By this time your sauce will look a little like this. When it does lower heat down to the lowest, stir in the cayenne pepper and cover with lid.
Once the plantain is crisp, golden brown, and cooked throughly remove from oil and drain oil on a double-lined paper towel in the bowl you’ll use to mash the plantains.
Remove the paper towel and start mashing the plantains using a wooden masher or potato masher.
Once plantains are flat add in the butter, fresh white cheese, scallions, and salt. Using gloves mix everything together until it becomes doughy and an even mixture.
Divide mixture for serving and form balls. Serve immediately with any-style eggs and top it off with the tomato-scallion sauce. Enjoy!