Plantain Chorizo Balls I Zoe Kelly

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