plantain

Mashed Plantains With Fried Eggs (Mangú de Plátanos) recipe | Epicurious.com

plantains,

½ red onion, thinly sliced

(60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil

¼ teaspoon (1 mL) sea salt

(1 mL) freshly cracked pepper

(30 mL) vegetable oil

eggs

avocado, pitted, peeled, and sliced

This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment. Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite. You can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.

Moqueca (Brazilian Fish Stew)

unsalted butter

onion,

black sea bass,

shrimp,

Salt

bay leaves

white turnip,

onions

plum tomatoes

shishito peppers, chopped

garlic

cilantro

chives

green plantain

red bell pepper,

green Cubanelle peppers, green frying peppers

coconut milk

octopus

red chile pepper,

long grain rice, steamed

Piri-piri or other hot sauce,

Make the farofa if desired: Melt butter in a skillet or shallow saucepan on medium heat. Add sliced onion, and cook, stirring, until it turns light brown. Stir in manioc and cook, stirring, 5 to 8 minutes, until it starts to toast. Cover and keep warm.

Make the fish broth: Cut each bass fillet in 4 or 5 pieces, cover and refrigerate. Place trimmings in a 3-quart stovetop casserole, preferably an earthenware pot. Lightly salt shrimp, cover and refrigerate. Place shells in the pot. Add 5 cups water; the bay leaves; the turnip; 2 onions, chopped; 2 tomatoes, chopped; half the shishito peppers; the garlic; and half the cilantro and chives. Bring to a boil, reduce heat and simmer about 45 minutes, until vegetables are tender.

Heat oven to 450 degrees. Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool.

Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups.

Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot. Add bell peppers, Cubanelle peppers, remaining shishito peppers, remaining chives and all but 1 tablespoon remaining cilantro. Bring to a simmer and cook about 20 minutes, until vegetables are tender.

Peel plantain and slice it 1/2 inch thick. Add to pot. Add coconut milk and dende oil. Add fish and octopus, if using, and simmer 5 minutes. Rinse and dry shrimp and squid, if using, and add to pot. Simmer 3 minutes. Check seasonings. Strew remaining cilantro on top, garnish with a red chile and serve over rice directly from the pot, with farofa and piri-piri on the side.

Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”

Pastelón

(yellow

canola oil

onion

green bell pepper

ají dulce chiles, seeded and roughly chopped (optional)

garlic cloves, roughly chopped

cilantro stems

culantro (recao) stems with leaves, roughly chopped (optional)

beef

salt

black pepper

cumin

sweet paprika

oregano

fresh tomatoes, finely chopped (about 1 1/2 cups)

white wine (or water)

tomato paste

pimento-stuffed manzanilla olives, quartered

raisins (optional)

Salt and pepper,

Kosher salt

mozzarella (8 to 10 ounces)

Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef’s knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that’s OK! Carry on.)

In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)

Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).

Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.

Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)

Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.

Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.

Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Mojo Meatballs

(packed) cilantro sprigs, divided,

panko (Japanese breadcrumbs)

Diamond

Morton kosher salt, divided,

garlic cloves, divided

serrano chiles

pork

red onions,

orange

limes

white rice and plantain chips (for serving)

Inspired by our love of zippy chile-and-garlic-packed Cuban mojo sauce, we transformed the fun and flavor of long-cooked mojo pork into quick weeknight-able meatballs. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Bon Appétit

Place a rack in lower third of oven; preheat to 500°. Set aside ½ cup cilantro for making the sauce; finely chop remaining ½ cup cilantro. Lightly beat egg in a medium bowl to blend. Add panko, cumin, 1 Tbsp. oil, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until panko softens and turns pasty. Finely grate 3 garlic cloves and 1 chile into mixture, add chopped cilantro, and mix well to combine. Using your hands, mix in pork until evenly distributed.

Toss onions with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast until wedges are well charred underneath, about 10 minutes.

While the onions are cooking, divide pork mixture into eight pieces and roll each into a 2”-diameter ball.

Using a metal spatula, turn onion wedges over and scoot them toward edges of baking sheet to make room for meatballs. Arrange meatballs in the center, spacing out evenly. Return baking sheet to oven and roast until meatballs are browned and spring back when gently pressed and onions are well charred on the other side, about 10 minutes.

Meanwhile, remove stem from remaining chile and split in half lengthwise. Place in a blender and add orange juice, lime juice, reserved ½ cup cilantro, remaining garlic clove, ⅓ cup oil, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; blend until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.

Divide rice among bowls and top with meatballs and onions, then plantain chips and more cilantro sprigs. Serve with sauce alongside.

Jerk Plantain Chips

green plantains

Coconut oil spray

jerk seasoning

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks.

Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick.

Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt.

Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.

Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains — they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They’re worth it.

Maduros (Fried Sweet Plantains)

very ripe, blackened plantains (about 6 ounces each)

Neutral oil, such as vegetable or canola oil, for frying

Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).

In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.

Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine. Dodo, as it is called in Yoruba, refers to fried sweet plantains. For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite. Enjoy these sweet, tangy morsels on their own, or serve this dish alongside <a href="https://cooking.nytimes.com/recipes/1020288-jollof-rice">jollof</a>, plain steamed rice, <a href="https://cooking.nytimes.com/recipes/1020285">frejon</a> or plain cooked beans.

Dodo (Fried Plantains)

ripe, deep-yellow plantains (about 2 pounds)

red onion,

Canola or other neutral oil, for frying (about 3 cups)

red-pepper flakes

Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.

Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.

In a large, deep skillet or sauté pan, pour 1/2 inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion. 

Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.

While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.

Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.

This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store. 

plantains

vegetable oil

Kosher salt or sugar (optional)

The best plantains for this maduros recipe are the ones that have very black skins and tender flesh. The darker they are, the sweeter and less starchy they become, and that is exactly what you want to get that deep caramelization and custardy interior. Make these as a dish with Ropa Vieja and Cuban-Style Black Beans.

Trim ends of plantains, peel, and cut diagonally into 1" pieces.

Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.

This easy tostones recipe (twice-fried plantains) made with unripe green plantains is a classic Latin staple!

3-Ingredient Tostones Recipe (Twice-Fried Plantains!)

vegetable oil, avocado oil,

In a deep nonstick skillet, heat oil over medium-high heat.

Add the thick plantain slices in the skillet, making sure there is enough oil to cover the slices. See video for more info but overall what you want is enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil.

Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.

Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.

Fry the now smashed plantains for about 4-5 minutes in the same skillet until golden brown on both sides.

Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time, if you’d like)

https://www.youtube.com/watch?v=cP0DH-rhJCo

Easy-to-make crispy tostones (twice-fried plantains) made with unripe green plantains. A Latin favorite that's also a classic staple in Cuban cuisine!

FULL RECIPE: https://asassyspoon.com/tostones/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
ChaCha Fontanez - Jimmy Fontanez, Media Right Productions https://youtu.be/ahH9hQxyPjQ

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Bright and earthy flavors complement each another in this easy dish in which cooked beans are tossed with lemon zest, olive oil and cayenne, and roasted sweet plantains are coated in a brown sugar, ginger and lemon glaze. Go with ripe plantains for this recipe, yellow and spotted with large black dots. You’ll need your oven's broiler setting to help caramelize the sugary coating on the plantains, and to char the scallion garnish. This dish is the perfect breakfast topped with a jammy egg, a quick lunch over a bed of fresh greens, or a satisfying side to roast chicken.

Caramelized Plantains With Beans, Scallions and Lemon

plantains (about 4 medium), yellow and spotted with large black dots

olive oil,

dark brown sugar

ginger

lemon, zested and juiced, plus more as needed

beans

red onion

cayenne

scallions (about 10 to 12 scallions), trimmed

dill fronds

cilantro, leaves

Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.

While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.

In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.

Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.

Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.

Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.

Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.

Mofongo Recipe (Garlic-Flavored Mashed Plantains): a very tasty dish with pork rind mixed in and strong umami flavor that will become a new favorite.

Mofongo Recipe (Garlic-Flavored Mashed Plantains)

olive oil

garlic (mashed)

onion (halved)

water

recao/cilantro ancho/culantro (optional)

unripe plantains (peeled,

Make broth

Make broth: In a deep pot heat the oil over medium heat. Brown the meat being careful that it does not burn. Add the garlic and onion and stir. Pour in water, and add cilantro, cilantro ancho, and oregano.Simmer for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.

How to make the broth.

Fry plantains:

Fry plantains: Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.

Crush plantains

Crush plantains: Using a pilón (wooden mortar [link to affiliate store]) crush the garlic and salt, add in plantains and mash, then add cracklings and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón).

Shape mofongo

Shape mofongo: Shape into 6 balls and place in small bowls.

Serve

Serve: Place the balls into the serving plates, and garnish with the broth, that you&#039;ll use to pour over and moisten the mofongo balls.

How to make mofongo

https://content.jwplatform.com/videos/Ws7xrjA4.mp4

Mofongo (Garlic-Flavored Mashed Plantains) is a very tasty dish with pork rind mixed in and strong umami flavor that will become your new favorite recipe.

This is one of the best known and most representative recipes of the Dominican cuisine. It could probably be called Dominicans' official breakfast dish. A must-try for those sampling our cuisine. Learn how to make it with this simple step by step recipe.

Mangú (Mashed plantains)

unripe plantains

tsp salt

olive oil (or butter)

water (at room temperature)

red onions (large)

tbsp fruit vinegar

Peeling

Peeling: Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. Remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).

Boiling

Boiling: Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.

Mashing

Mashing: Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in olive oil, and water at room temperature and keep mashing and mixing until it turns into a smooth puree.

Mangú

Cooking onions

Cooking onions: Heat a tablespoon of oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.

Serving

Serving: Garnish mangu with the onions and serve with sunny-side-up eggs or Dominican scrambled eggs, Dominican fried cheese, or fried slices of Dominican salami.

Onions

https://content.jwplatform.com/videos/1Ew9GFG4.mp4

Mangú is the best known and most representative dish of the Dominican breakfast, one you should most certainly try.

Top 36 plantain recipes from across the web

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Top 36 plantain recipes from across the web

The most viewed plantain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mashed Plantains With Fried Eggs (M...

Moqueca (Brazilian Fish Stew)

Pastelón

Mojo Meatballs

Jerk Plantain Chips

Maduros (Fried Sweet Plantains)

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3-Ingredient Tostones Recipe (Twice...

Caramelized Plantains With Beans, S...

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Collard Greens Salad With Fried Pla...

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Air Fryer Maduros That Are Cooked L...

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Plantains With Jammy Tomatoes and E...

Mosa (Plantain Fritters)

Asaro (Yam and Plantain Curry)

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Gandules con Bolitas de Plátano (Pi...

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[Recipe + Video] Dominican Sancocho...

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Olla De Carne (Costa Rican Beef Ste...

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The most viewed plantain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine