In my blog you can see several recipes made at home where most contain as main ingredient "EL PLÁTANO" in some times made with (ripe banana and others with green plantain).
This time I am going to share a recipe that is very traditional and representative of all the "Santa Crúcense" if we call all those people who visit this place, the Municipality of Colón is divided into 5 parishes:
2.- Santa Bárbara
3.- Santa Cruz
4.- The moralito and
5.-Urribarri.
The Santa Cruz parish, which I belong to, is the largest in the municipality and also our recipes are made of banana and banana, now today I bring you the step by step of this recipe that is only known and made In our parish I talk about the famous "MOÑONGOS", why famous, because the people here and those who visit us at night 2 or 3 times a week have to eat or come always to try these delicious Moñongos, since that for each one of them and we is a unique and particular recipe of this place.
These Moñongos are only prepared in our homes and of course in the restaurant of "Señora Arelis Suárez", which has also become very famous and very visited, since they say that only she prepares them delicious or very good. This restaurant has been here for years and thank God Mrs. Arelis is still alive so that our families enjoy their delicacies as it is called his restaurant "THE EXQUISITES OF ARELIS".
Wheat flour leavening (already previously kneaded)
Meat of Mechar (already prepared or stewed with its condiments and vegetables)
White cheese (which must be very soft, clean and chopped in long strips)
Ripe plantain slices (these slices like the cheese already have to be cut and fried in very long strips or at least the size that will be the moñongo and well these famous slices have to be of very ripe bananas that have the shell black, so the moñongo will take even more the sweet taste of them) and finally.
Ham (you can add it if you wish)
"Everything you have to put it to cool a little earlier so that when you go to prepare them there is no hot ingredient"
1.- You must stretch or extend the dough very well but before sprinkle flour of wheat leudante on the table where you go to do this procedure, so the dough will roll more easily the table preferably that it is totally flat or smooth, you can do it by hand with a roller or if you have at home a (dough rolling machine) as you can see in the image much better so you do not have much work at the time of stretching the dough.
2.- Then you must place the ripe slice on top of the dough (like a first floor, layer or level)
3.- Then place the strip of cheese already cut above the ripe slice (like second floor, layer or level)
4.- Now finally to finish placing the ingredients finally you will place the mecha meat on top of the cheese strip (like third and last floor, layer or level)
5.- Remember that everything should be in filita one above the other, (you can also add as an extra layer a strip of ham if you wish)
6.- After having placed everything as before explain it you must take with your hands and wrap around three times until they are well covered with the dough, also try to cover the mungues well and do not leave gaps so that the ingredients that It has inside (slices, cheese and meat).
7.- Finally, heat the oil well in a large frying pan and fry the garnish until golden. Serve and enjoy.
I invite you to make this recipe in your homes is very good to share with family especially for a dinner as it is tradition or custom here, more if you accompany it with a juice or Coca-Cola or our famous sauce called here in Venezuela like La Guasacaca and for those who consider themselves strong, they can take it from a rich spice (in the photos presented below you can see it).
Through this photo I present the current Restaurant of Mrs. Arelis Suárez.
NOTE: In the other municipalities that make up the Zulia state, which is 20 in part of the municipality of Colón, the famous TEQUEYOYOS are prepared. Their recipe or step by step is very similar to that of the Moñongos, but their 3 differences are: Tequeyoyo inside has ham, ripe banana in pieces and sometimes not fried or fried and finally it does not contain meat mechada, which is one that is boiled, cooled and finally is wick with the fingers of your hands leaving it in long strips; the Moñongo if it has meat of mechar, also the slice of ripe banana (banana that is very ripe with the black shell), also its ham and soft cheese in strips.
muy buena receta venezolana
Gracia amiga
Nice ..food looks delicious @lanena