PLATANOS MADUROS
An easy Fried Sweet Plantains recipe
Categories Side Quick & Easy Wheat/Gluten-Free Pan-Fry Plantain Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 2
Steps:
- Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
- Serve plantains immediately.
TAMBOR DE PLáTANO MADURO
¿Cómo preparar un platillo horneado para 10 en solo 20 minutos? Sigue leyendo para descubrir cómo lo hicimos y pon plátanos y paletilla de cerdo en tu lista de compras.
Provided by My Food and Family
Categories Recetas de cena
Time 55m
Yield 10 porciones
Number Of Ingredients 12
Steps:
- Calienta el aceite en una sartén grande a fuego medio-alto. Agrega por tandas las rebanadas de plátano; cocínalas 3 min. por lado o hasta que estén bien doraditas por ambas caras. Colócalas en un tazón grande; agrégales el caldo; machácalas hasta obtener una mezcla homogénea. Incorpórales la mitad del ajo; tápalas para mantenerlas calientes.
- Cocina el tocino en la misma sartén hasta que esté crujiente. Retíralo de la sartén; escúrrelo en toallas de papel. Deshazte de la grasa de la sartén. Desmorona el chorizo en la sartén. Agrégale las cebollas, el orégano y el resto del ajo; cocínalos revolviendo con frecuencia por 5 min. o hasta que esté el chorizo. Incorpora los pimientos y los tomates; cocínalos 3 min. Incorpora la carne de cerdo picada; cocínala revolviendo por 2 min. Incorpora el tocino.
- Forma una capa con la mitad de la mezcla de plátano en una cazuela apta para microondas con capacidad para 2 L; cúbrela con capas de la mezcla de carne, del resto de la mezcla de plátano y del queso. Cocínalas en el microondas a potencia ALTA durante 5 min. o hasta que se terminen de calentar.
Nutrition Facts : Calories 390, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)
This is a typical dish from the Dominican Republic. It can be used as the main dish, with a salad on the side. You can also have it as a side. It's a healthy and delicious meal. It's an easy to make recipe. Enjoy it!
Provided by Mirelly
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
- Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
- Mash plantains, milk, and butter together in the pot until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
- Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
- Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.
Nutrition Facts : Calories 782.9 calories, Carbohydrate 100.6 g, Cholesterol 107.1 mg, Fat 35.1 g, Fiber 7.8 g, Protein 26.8 g, SaturatedFat 18 g, Sodium 739.2 mg, Sugar 48 g
PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)
I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!
Provided by godsjoyfulkid
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat vegetable oil in skillet over medium heat.
- Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
- Carefully place pieces of plantain in skillet.
- Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
- *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking.
Nutrition Facts : Calories 368.7, Fat 17.7, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
TORTA DE PLATANO MADURO (RIPE PLANTAIN CAKE)
This is a Venezuelan recipe from the Latin American cookbook in the Time Life Cookbook series. Traditionally it accompanies meat dishes and can be served hot or cold. I make it every now and then when I want something different!
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
- When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
- Transfer the plantains to a double thickness of paper towels to drain.
- In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
- In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
- In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
- Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
- Cover with a layer of plantains--using about one third of the slices.
- Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
- Repeat the layers two more times, ending with the egg mixture.
- Dot with the last tablespoon of butter and place in the middle of the oven.
- Bake for 35 minutes.
- Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
- Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
- Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
Nutrition Facts : Calories 382.5, Fat 23.6, SaturatedFat 14, Cholesterol 177.9, Sodium 227.8, Carbohydrate 40.6, Fiber 2.5, Sugar 23.1, Protein 6.1
MADUROS
This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or appetizer any time of day.
Provided by Mig
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
- Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
- Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 57.1 g, Fat 37 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 887.2 mg, Sugar 26.9 g
TAMBOR DE PLATANO MADURO RECIPE
Provided by MiamiChick
Number Of Ingredients 4
Steps:
- Peal and slice the plantains, fry them until brown, drain on a paper towel. Preheat oven to 350 degrees. In a large bowl using a fork or potato masher mash the plantains until smooth and thick. Devide the mixture in half. Lightly oil a 2 1/2 quart baking dish and place half of the plantain mixturespreading it evenly and patting it down with your fingers. Spread the picadillo on top and cover with the remaining plantains. Cover loosely with aluminum foil, banke on the middle rack for 20 minutes, then remove the foil, brush the top with the beaten egg and bake another 20 minutes. Serve hot
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