Marranitas are one of the most iconic snacks from Valle del Cauca, Colombia. They are made with fried green plantains that are mashed, filled with crispy pork cracklings, shaped into small balls, and fried again until golden outside and tender inside.
They are especially popular in Cali, Buga, Tuluá, and other towns across the region. The name refers to the pork filling, while the dish itself highlights two ingredients deeply connected to local cooking: green plantains and crisp chicharrón. Marranitas are widely recognized as part of Valle del Cauca cuisine and are defined by their fried plantain-and-pork combination.
Ingredients
- 800 g firm green plantains (4 large green plantains)
- 375 g cooked, crispy pork cracklings or chicharrón (about 3 cups, chopped)
- 10 g garlic, crushed (2 cloves)
- 4 g ground cumin (¾ teaspoon)
- 5 g salt (1 teaspoon)
- 1 l vegetable oil for frying
- 120 ml Colombian hogao, optional for serving (½ cup)
- 2 limes, cut into wedges, optional for serving
Preparation
- Season the pork cracklings, chop the chicharrón into small pieces and mix it with the garlic, cumin, and 2 g of salt. If it is not crisp enough, warm it in a dry skillet for 5 to 7 minutes until well browned. Let it cool slightly, then chop or crush it into small pieces.
- Fry the plantains once, peel the green plantains and cut them into pieces about 5 cm (2 inches) thick. Heat the oil over medium-high heat and fry for 6 to 7 minutes, until cooked through, soft, and lightly golden. Remove and drain on paper towels.
- Mash the plantains, while still warm, place the fried plantain pieces in a large bowl and mash them with a pestle, sturdy fork, or potato masher. Add the remaining 3 g of salt and mix until you have a rustic dough with a few small plantain pieces remaining.
- Shape the marranitas, divide the dough into 8 portions. Lightly moisten your hands, flatten one portion, and place about 2 tablespoons of chopped chicharrón in the center. Close the plantain dough around the filling and shape it into a compact ball. Repeat with the remaining portions.
- Fry until crisp, heat the oil again over medium-high heat and fry the marranitas in batches for 4 to 5 minutes, turning them carefully, until golden and crisp on the outside. Remove and drain on paper towels.
- Serve hot, place the freshly fried marranitas on a platter and serve with Colombian hogao on the side or spooned over the top. Offer lime wedges for anyone who wants extra brightness.
Chef’s tips
- Use fully green, firm plantains; ripe plantains are too sweet and soft for the traditional texture.
- Mash the plantains while warm so the dough binds together without adding flour or water.
- Chop the pork cracklings finely so large pieces do not tear the plantain dough.
- Fry in small batches to keep the oil hot and achieve an even golden crust.
Traditional variations
Some cooks in Valle del Cauca mix a small amount of hogao into the pork filling before shaping the marranitas. You may also find them served with Colombian hot sauce, grated costeño cheese, or suero costeño, although the defining traditional element is the chicharrón filling inside the green plantain dough.
How to serve
Serve marranitas hot as an appetizer, snack, or side dish for a Valle del Cauca-style meal. They are especially good with hogao, Colombian hot sauce, or a squeeze of lime. You can also pair them with grilled meat, chicken, arroz atollado, or fried fish.
Recommended accompaniments
- Colombian hogao.
- Colombian hot sauce.
- Grated costeño cheese.
- Suero costeño.
- Lulada or fresh fruit juice.
- Colombian black coffee.
Food tradition
Marranitas belong to the traditional food culture of Valle del Cauca, alongside valluna empanadas, aborrajados, and tostadas with hogao. They share a connection with other plantain-based foods from Colombia’s Pacific region, but their crisp pork filling and final fry give them a distinctive local identity.
Frequently Asked Questions
Use firm green plantains with no yellow patches. Green plantains create a neutral, sturdy dough that can hold the pork filling well. Ripe plantains are sweeter and softer, which can make the marranitas harder to shape and more likely to break apart while frying.
Yes. You can use prepared chicharrón as long as it is crisp and does not have too much rendered fat. Warm it briefly in a dry skillet to restore its crunch, let it cool slightly, and chop it finely before using it as the filling.
The first fry cooks and softens the green plantains so you can mash them into a workable dough. The second fry seals the filled balls, creates their crisp golden outside, and gives marranitas their characteristic contrast of crunchy crust and soft plantain interior.
You can shape the filled balls several hours ahead and keep them covered in the refrigerator. Fry them just before serving for the best crisp texture. You can reheat fried marranitas in a hot oven, but they are at their best when freshly fried.
