Tambor De Plátano Maduro Recipes

PLATANOS MADUROS

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.

PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)

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.

GRILLED RIPE PLANTAINS (PLáTANOS MADUROS A LA PARRILLA)

Steps:

• Prepare the butter glaze
• Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
• Prepare, grill, and serve the plantains
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
• Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
• Serve the plantains in their skins while hot from the grill.

TAMBOR DE PLáTANO MADURO

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.

PASTELON DE PLATANOS MADUROS

Steps:

• Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
• Add ground beef and tomato sauce and stir until well cooked, but not dry.
• Drain any grease.
• Make sure ground beef is well ground (that it has no chunks).
• Add corn and string beans to mixture.
• Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
• Peel and slice plantains lengthwise.
• If the plantains are large, you'll probably get about three-four lengths per plantain.
• Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
• Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
• Layer plantains along bottom of greased 9x9 pan.
• Pour two eggs, beaten, over bottom layer.
• Top with ground beef layer.
• Repeat plantain and beef layers, making sure the plantain layer is the top.
• Optional cheese layer on top.
• Cook in 350ºF oven for about 35 minutes, making sure eggs are cooked and not watery.
• ENJOY!

PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)

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.

TAMBOR DE PLATANO MADURO RECIPE

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