plantains

Hearty black beans and chunks of ripe plantains are simmered up in a spicy tomato base to make this knock-your-socks-off sweet and spicy plantain chili!

Black Bean Plantain Chili

vegetable oil

onion, (diced)

red bell pepper, (diced)

garlic cloves, (minced)

black beans,

(14 ounce) can crushed tomatoes

(14 ounce) can diced tomatoes

chili powder

cumin

smoked paprika

ancho chili powder

(yellow

salt and pepper

cilantro

scallions

avocado slices

Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant.

Add beans, crushed tomatoes, diced tomatoes, chili powder, cumin, paprika and ancho chili powder to the pot and give it a stir to incorporate everything. Bring to a simmer. Lower heat and allow to simmer, stirring occasionally, for 15 minutes. Add plantains and simmer 10 minutes more, stirring occasionally, until plantains are softened but not yet mushy.

Remove from heat and season with salt and pepper to taste. Divide into bowls and top with toppings of choice. Serve.

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

These Venezuelan Sweet Plantains are divine! They're caramelized in the outside and soft and tender in the inside. Perfect side dish for any entrée. Can be made ahead. Whole30 friendly.&nbsp;

Venezuelan Sweet Plantains

yellow ripe plantains

butter ((for Whole30 use ghee))

sugar ((see notes))

cinnamon

Cut off the ends of the plantains. Then, use a knife to slice into the skin along the length of the plantain. Don't slice too deep in, just deep enough to slice the skin. Remove the peel in strips with your finger. Cut the plantains into 1-inch-thick slices.&nbsp;

Heat oil and butter in a large skillet over medium-high heat.

When the butter is melted, place the plantains slices into the skillet. Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side.

Reduce heat to low. Sprinkle plantain with sugar and cinnamon. Cover the skillet and cook, turning them over once, until the plantains are tender, and they have caramelized, about 8 - 10 minutes.

Serve immediately as a side dish to any entrée.

https://content.jwplatform.com/videos/8HXoylkW.mp4

These Venezuelan Sweet Plantains are divine! They’re caramelized in the outside and soft and tender in the inside. Perfect side dish for any entrée. Made ahead and Whole30 friendly.

For a snack that satisfies both salty and sweet cravings, my air fryer maduros (that are cooked like tostones) may be just what you’re looking for!

Air Fryer Maduros That Are Cooked Like Tostones

yellow plantain

olive oil

salt,

Peel your plantain and cut it into 1-inch (2.54 cm) thick coins.

Put the slices on an air fryer rack in a single layer and brush with 1 teaspoon of olive oil.

Air fry the plantain slices for 5 minutes at 350°F (175°C).

One at a time, smash each slice by placing it between two plastic baggies and gently smooshing with a cast iron pan. The baggies help to prevent sticking. Do not use a tortilla press for this!

Lay the smashed slices in a single layer on your air fryer racks. (You may need to cook them in batches if you have a small-capacity air fryer.) Brush the tops with 1 teaspoon of olive oil.

Air fry the smashed plantain slices for 5 minutes at 400°F (200°C).

Remove the plantain slices from the air fryer and flip them over. Brush the sides of the slices that are now facing the top with 1 teaspoon of olive oil.

Put the air fryer trays back in the oven, switching their position in the oven. Air fry for 8 minutes at 400°F (200°C). (Note: air fryer cooking times may vary; feel free to adjust the cooking times listed here as needed.)

Remove the maduros from the oven after air frying. Sprinkle them with the smoked salt while they are still hot. Enjoy!

Chiles in Nogada are laborious. They use many ingredients, such as Poblano chiles, plantains, piloncillo and acitrón, that require a proper introduction by themselves or in a simpler dish. Also, Chiles in Nogada look strange. If you are not familiar with them, you see a large green chile overstuffed with an odd looking filling, covered in a pale looking sauce and pomegranate seeds on top. What’s more, they are served lukewarm, which is unexpected.

Chiles en Nogada

chiles poblanos

water

sugar

pork shoulder butt, leg or ribs (or a combination of meats

carrot (peeled,

thyme thyme

black peppercorns

salt

garlic (finely chopped)

onion

tomatoes (pureed, or about 2 cups tomato puree)

All the cooked meat (finely chopped)

meat cooking broth

pineapple (chopped)

plantain (peeled and diced, about 1 1/4)

Bartlett pear (about 1 1/4 cup)

diced Golden Delicious apple (about 1 1/4 cup)

yellow peach (mature but firm, diced, about 1 1/4 cup)

cloves

ceylon cinnamon stick

blonde raisins

silvered almonds (lightly toasted)

pinenuts (lightly toasted)

manzanilla olives

walnuts

heavy cream

milk (more or less to taste)

confectioners' sugar (or more to taste)

white pepper

Dry Sherry (or more to taste)

pomegranate seeds

parsley (optional)

Rinse and char chiles. To char, you can either place them on a baking sheet or pan under the broiler, directly on the grill, hot comal or directly on an open fire flame. In any case, turn every 2 to 3 minutes until they are charred and blistered but not burnt. Place them, while very hot, in a plastic bag. Close bag tightly and cover with a kitchen towel. Let them sweat for 10 to 20 minutes.

Take them out one by one, and peel off the skin in the sink. As you do so, lightly rinse the chile with water. With a knife, make a slit down one side to take out and discard the seeds and membrane. Treat the flesh carefully so it will not tear and keep the stem on. Place them in a container and cover with the water previously simmered with the piloncillo or sugar until well diluted, anywhere from 2 to 24 hours. If it is more than 2 hours, place them in the refrigerator, covered once they have cooled down. Drain and either use or store in the refrigerator. You can prepare them 4 to 5 days ahead up to this point.

To prepare the chiles:

Place the meat already cut into 3 to 4&quot; chunks on the bottom of a cooking pot along with the garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium high heat. Simmer for 20 to 25 minutes, until meat is cooked through. Turn off the heat and let the meat and broth cool down. remove the meat with a slotted spoon and chop it finely, reserve. Strain the broth into a container, reserve.

Heat the olive oil in a large deep saute pan over medium high heat. Add the garlic clove and saute for a minute or until it starts becoming fragrant, but don't let it brown. Add the onion and saute for a couple more minutes, until it becomes translucent and soft and starts gaining some color. Pour in the tomato puree and let it season, stirring often, for about 5 to 7 minutes, until it has deepened its color, thickened its consistency and lost its raw flavor.

Incorporate the chopped meat, 2 cups of cooking broth, a teaspoon of salt, mix it all together and let it cook 3 to 4  minutes. Add the chopped acitron, mix with the meat and let it cook for 4 to 5 minutes. Incorporate the chopped plantain, pear, apple, and peach and gently mix it all together, let it cook for a couple minutes. Sprinkle the cumin and ground cloves, making sure you mix those spices well. Place a cinnamon stick in the middle of the pan, cover  with a lid, lower the heat to medium and let it cook for about 8 to 10 minutes.

Uncover, add the raisins, almonds, pine nuts, green olives, mix well and taste for salt. Add more if need be. Turn off the heat. You can make the filling up to 2 days in advance, cool, cover and refrigerate.

To prepare the filling:

Place all ingredients except the Sherry in the blender and puree until smooth. You can make the sauce a couple days in advance, but bring it to out room temperature before using. Mix the Sherry into the sauce up to 2 hours before serving. Add more to taste, but it shouldn&#x27;t have a strong alcohol flavor. If it thickened while in the refrigerator, lighten it up with some milk.

Finally!!!! To assemble Chiles en Nogada: Place the chiles in a serving platter. Stuff each one with about 1/2 cup filling. Close as best you can. Generously spoon walnut or pecan sauce on top to cover chiles entirely and sprinkle with pomegranate seeds and chopped parsley on top.

NOTE: Some cooks batter and fry the chiles before adding the sauce. But that version is much heavier and has become less and less popular over time.

To prepare the sauce:

Fried Sweet Plantains make the perfect side dish for African and Latin meals or a wonderful snack all by itself. They are crispy on the outside and soft on the inside. Sooo good with rice &amp; beans, stews, or a replacement for tostadas! Amazingly delicious!

Fried Sweet Plantains

Vegetable cooking oil (as needed)

Salt

Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain.

Cut plantains in diagonal pieces or medium-sized slices and set them aside. You can make them smaller by cutting the pieces in half.

Heat oil in a large skillet over medium-high. Test if oil is ready by carefully trying out a slice of plantain. Oil should bubble on contact before proceeding with the rest. If it doesn’t, wait another minute or two. If oil is too hot, remove from heat and wait for about 2 minutes before proceeding.

Fry in batches until the plantain slices have reached the desired color (golden brown), turning once, about 2-3 minutes per side. Then continue cooking, turning plantains occasionally until soft and deep golden brown, 5–7 minutes.

Carefully remove plantains with a slotted spoon and transfer them to a paper towel-lined plate or tray. Season with salt and/or cinnamon sugar, if desired. Serve hot.

Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!

Pastelón Recipe by Tasty

culantro

red bell pepper, small, roughly chopped

green bell pepper, seeded and roughly chopped

oregano

¼ cups canola oil, divided

pimento-stuffed spanish olives, thinly sliced into rounds

beef

kosher salt,

dried adobo seasoning, divided

sazon goya seasoning powder, with saffron

tomato sauce

mozzarella cheese, divided

eggs

To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.

Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.

Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.

Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.

Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.

Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.

Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4–5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.

Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.

In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.

Pour the egg mixture over the plantains, then cover the baking dish with foil.

Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.

https://vid.tasty.co/output/147733/landscape_480/1570215673

Maduros are sweet plantains made from ripe green plantains that are sliced then fried until tender in the middle and crisp on the edges. Plantains are so versatile in Cuban cuisine and make the best side dish for just about any meal!

Sweet Plantains (Platanos Maduros)

plantains ((the darker the skin, the sweeter they will be))

vegetable oil (or avocado oil)

Peel and cut each ripe plantain diagonally into 1/2-inch thick slices.

In a nonstick skillet, heat oil over medium-high heat. Pan-fry the sliced plantains for 2-3 minutes per side until they&#039;re golden brown and the edges are crispy.

Transfer them to a paper towel-lined plate to drain and season them with salt. Serve immediately. Enjoy!

The most traditional of Dominican recipes!

Traditional Dominican Green and Yellow Fried Plantains with Mojo Sauce

green plantain

corn oil

tsp Cilantro (finely chopped)

garlic (finely grated or minced)

Heat the oil on medium heat. Two Separate skillets.

While the oil is heating up, peel the plantains.

Cut green plantains into about 1 inch circles.

Cut yellow plantains in thinner diagonal slices.

Fry green plantain for about one minute each side and set aside.At the same time, fry yellow plantain until each side is nice and golden. Set aside until serving.

Take the green plantain circles and flatten them. (You can smash them with the bottom of a plate, pan or cup)

Put the flattened plantains back in the oil and fry for another 2 to 3 minutes until nice and crunchy.

Remove the plantains and drain on paper towels.

In a small bowl, mix oil, cilantro and garlic.

Serve with plantains.

Preparing the mojo sauce

Stuffed Baked Plantains – roasted plantains filled with seasoned ground meat, tomatoes, onions, bell pepper, and spices, topped with cheese for lunch, dinner or even breakfast- very comforting!&nbsp;

Stuffed Baked Plantains

meat

green (yellow

parsley

grated cheese (optional)

Cooking spray

Salt and pepper

Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil.

Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back.

Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.

While the plantains are baking, add 2 tablespoon of oil to a sauce pan, followed by onions, garlic and tomato sauce. Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.

Top 21 plantains recipes from across the web

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Top Tags

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Top 21 plantains recipes from across the web

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

Top Tags

Black Bean Plantain Chili

Mexican Red Pork Tamales As Made By...

Venezuelan Sweet Plantains

Air Fryer Maduros That Are Cooked L...

Chiles en Nogada

Fried Sweet Plantains

Pastelón Recipe by Tasty

Sweet Plantains (Platanos Maduros)

Traditional Dominican Green and Yel...

Stuffed Baked Plantains

Easy Fried Plantains Recipe

African Fried Chicken and Plantain ...

Crunchy Plantain Chicken

Plantains 101: Perfectly Roasted Ev...

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Fried Sweet Plantains (15 Minutes!)

Crispy banana fritters (pisang gore...

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