You can find this recipet at El Restaurante.
Recipe courtesy of National Honey Board (www.honey.com/)
Makes 6 servings
2 large plantains
2 tablespoons water
1-1/2 cups queso fresco, crumbled
1/4 cup guayaba paste, cut into 1/2-inch squares
1/2 cup pure honey
Frying oil, enough to fill 1/3 of frying pan
Peel and cut the plantains in half. Cook plantains for 30-40 minutes, or until plantains are soft enough to puree. Add plantains and water into blender or food processor. Puree plantains to a ‘mashed potato’ consistency (be careful not to over-blend).
Take 3 to 4 tablespoons (depending size preference) of the mixture, 1/2 tablespoon cheese, and a square of the paste to create small ‘buñuelos’ (balls). Make enough buñuelos to use all of the plantain mixture and set aside. Heat oil in a frying pan over medium heat. Slowly place buñuelos on the frying pan (make sure to have room to cook evenly). Fry the buñuelos until golden brown and set aside on a shallow serving dish. When finished frying all buñuelos, pour honey over buñuelos. Serve warm.