Stuffed Guineos in Tomato Sauce
Recipe category
Country
Region
Source
María Elena Matamoros León, Zarcero
Difficulty
Medium
Ingredients
6
piece(s) green bananas
1
can(s) tuna
1/2
cup(s) chopped onion
1/2
cup(s) chile
1/4
cup(s) celery
1/4
cup(s) culantro
2
tbsp oil
1
clove(s) well-crushed garlic
2
tbsp finely chopped onion and leave some in slices
1/2
cup(s) peeled and chopped tomatoes
2
tbsp tomato sauce
3
piece(s) chopped basil leaves
1
piece(s) chicken bouillon packet
1
tbsp cornstarch dissolved in 1/4 cup water
1
tbsp Worcestershire sauce
1
pinch sugar
1
pinch salt
Directions
- Guineos: In pot with water, cook guineos with peel, only removing ends, leaving pot on heat until tender.
- When guineos are done, make small hole in center to put filling. Stuff guineos with fork without peeling them.
- Then remove peel and scrape a little on top very carefully as they can open. Pass through egg and fry one by one, taking to sauce.
- Sauce: Sauté sliced onion with pepper, culantro, and other ingredients. Serve hot.