{"id":13202,"date":"2026-06-20T11:40:38","date_gmt":"2026-06-20T16:40:38","guid":{"rendered":"https:\/\/recetas123.net\/marranitas-vallunas\/"},"modified":"2026-06-20T13:16:53","modified_gmt":"2026-06-20T18:16:53","slug":"valle-del-cauca-style-marranitas","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/valle-del-cauca-style-marranitas\/","title":{"rendered":"Valle del Cauca Style Marranitas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They are especially popular in Cali, Buga, Tulu\u00e1, 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 chicharr\u00f3n. Marranitas are widely recognized as part of Valle del Cauca cuisine and are defined by their fried plantain-and-pork combination.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13207\" class=\"wprm-recipe-container\" data-recipe-id=\"13207\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-tastefully-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t\t\t<div class=\"wprm-recipe-image\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/recetas123.net\/wp-content\/uploads\/Marranitas-Vallunas-Recetas-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Marranitas Vallunas Receta\" \/><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t<a href=\"https:\/\/recetas123.net\/en\/wprm_print\/valle-del-cauca-style-marranitas\" class=\"wprm-recipe-print wprm-color-accent\" target=\"_blank\" rel=\"nofollow\"><\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div class=\"wprm-recipe-name wprm-color-header\">Valle del Cauca Style Marranitas<\/div>\n\t\t<div class=\"wprm-recipe-times-container wprm-color-border\">\n\t\t\t\t<div class=\"wprm-recipe-time-container wprm-color-border\">\n\t\t\t<div class=\"wprm-recipe-time-header\">Preparaci\u00f3n<\/div>\n\t\t\t<div class=\"wprm-recipe-time\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">25<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\">mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"wprm-recipe-time-container wprm-color-border\">\n\t\t\t\t<div class=\"wprm-recipe-time-header\">Cocci\u00f3n<\/div>\n\t\t\t\t<div class=\"wprm-recipe-time\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\">mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-time-container wprm-color-border\">\n\t\t\t\t<div class=\"wprm-recipe-time-header\">Tiempo Total<\/div>\n\t\t\t\t<div class=\"wprm-recipe-time\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\">mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"wprm-clear-left\">&nbsp;<\/div>\n\t<\/div>\n\t\t<div class=\"wprm-recipe-summary\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t\t<div class=\"wprm-recipe-course-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-name wprm-recipe-course-name\">Menu:<\/span>\n\t\t\t\t<span class=\"wprm-recipe-course\">\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"wprm-recipe-cuisine-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-name wprm-recipe-cuisine-name\">Cocina:<\/span>\n\t\t\t\t<span class=\"wprm-recipe-cuisine\">\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-servings-container\">\n\t\t\t<span class=\"wprm-recipe-details-name wprm-recipe-servings-name\">Porciones<\/span>: <span class=\"wprm-recipe-details wprm-recipe-servings wprm-recipe-servings-13207\">8<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-servings-unit\"><\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-calories-container\">\n\t\t\t<span class=\"wprm-recipe-details-name wprm-recipe-calories-name\">Calor\u00edas<\/span>: <span class=\"wprm-recipe-details wprm-recipe-calories\">310<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-calories-unit\">kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-author-container\">\n\t\t\t<span class=\"wprm-recipe-details-name wprm-recipe-author-name\">Chef<\/span>: <span class=\"wprm-recipe-details wprm-recipe-author\">Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g firm green plantains (4 large green plantains)<\/li>\n\n\n\n<li>375 g cooked, crispy pork cracklings or chicharr\u00f3n (about 3 cups, chopped)<\/li>\n\n\n\n<li>10 g garlic, crushed (2 cloves)<\/li>\n\n\n\n<li>4 g ground cumin (\u00be teaspoon)<\/li>\n\n\n\n<li>5 g salt (1 teaspoon)<\/li>\n\n\n\n<li>1 l vegetable oil for frying<\/li>\n\n\n\n<li>120 ml Colombian hogao, optional for serving (\u00bd cup)<\/li>\n\n\n\n<li>2 limes, cut into wedges, optional for serving<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Season the pork cracklings,<\/strong> chop the chicharr\u00f3n 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.<\/li>\n\n\n\n<li><strong>Fry the plantains once,<\/strong> 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.<\/li>\n\n\n\n<li><strong>Mash the plantains,<\/strong> 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.<\/li>\n\n\n\n<li><strong>Shape the marranitas,<\/strong> divide the dough into 8 portions. Lightly moisten your hands, flatten one portion, and place about 2 tablespoons of chopped chicharr\u00f3n in the center. Close the plantain dough around the filling and shape it into a compact ball. Repeat with the remaining portions.<\/li>\n\n\n\n<li><strong>Fry until crisp,<\/strong> 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.<\/li>\n\n\n\n<li><strong>Serve hot,<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Chef\u2019s tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use fully green, firm plantains; ripe plantains are too sweet and soft for the traditional texture.<\/li>\n\n\n\n<li>Mash the plantains while warm so the dough binds together without adding flour or water.<\/li>\n\n\n\n<li>Chop the pork cracklings finely so large pieces do not tear the plantain dough.<\/li>\n\n\n\n<li>Fry in small batches to keep the oil hot and achieve an even golden crust.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Traditional variations<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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 coste\u00f1o cheese, or suero coste\u00f1o, although the defining traditional element is the chicharr\u00f3n filling inside the green plantain dough.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recommended accompaniments<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Colombian hogao.<\/li>\n\n\n\n<li>Colombian hot sauce.<\/li>\n\n\n\n<li>Grated coste\u00f1o cheese.<\/li>\n\n\n\n<li>Suero coste\u00f1o.<\/li>\n\n\n\n<li>Lulada or fresh fruit juice.<\/li>\n\n\n\n<li>Colombian black coffee.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Food tradition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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\u2019s Pacific region, but their crisp pork filling and final fry give them a distinctive local identity.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, Tulu\u00e1, and other towns across the region. [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":13204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161],"tags":[],"class_list":["post-13202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Valle del Cauca Style Marranitas | Recetas123<\/title>\n<meta name=\"description\" content=\"Make traditional Colombian marranitas: crispy fried green plantain balls stuffed with savory pork cracklings.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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