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Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all over.

• 4 ripe plantains, skins left on, cut in half
• 4 tablespoons flour
• salt to taste
• 1 cup refried black beans or queso fresco (farmer's cheese may be used)
• corn oil for frying

Boil the plantains until soft. Drain, allow to cool, peel and mash until smooth. Add flour and salt and mix well to form a smooth dough.

Using wet hands, form dough into balls, make an indentation and fill with the refried beans or the cheese. Pat dough balls into patties and fry in corn oil until golden brown on both sides.

Makes 16 croquettes.

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