Relleno de Pana (Stuffed Fried Breadfruit)
1 1/2 pounds breadfruit, peeled and deseeded
1 teaspoon salt
1 egg, scrambled
4 tablespoons flour (preferably wheat)
2 cups of filling (see below)
1 pound ground meat of your preference
2 ounces cooking ham, diced
1 roasted spanish red pepper, finely chopped
1/2 cup Basic Sofrito
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 cup spanish style tomato sauce
1 onion, finely chopped
2 tablespoons oil (preferably olive oil)
2 tablespoons olives
1 tablespoon capers
1 packet sazon
salt or Homemade Dry Adobo Seasoning, to taste
oil, for frying
Boil breadfruit and then mash.
Add salt, egg, and flour. Mix well.
Preheat oil in pan and cook ground meat.
Add ham, sofrito, peppers, tomato sauce and onions over low heat.
Add capers, adobo, cumin, oregano, black pepper and sazon.
Divide breadfruit into 8 to 10 portions.
Coat hands with flour and grab a portion of breadfruit.
In palm of hand, lightly flatten into a circular portion, like a thick pancake or like a
meatball with a hole in the middle (which ever is easier for you)
Add one tablespoon of meat mixture in the center and cover over with surrounding
Roll into a small ball.
Fry in preheated oil. (check readiness of oil by seeing if oil sizzles when wooden cooking
spoon is inserted) Drain on paper towel lined plate.
Puerto Rican Recipes