Platanos Maduros recipe - Steps to make Cuban Ripe Fried Plantains
The plantain is a standard feature of Cuban cooking, and there are a variety of the way to organize it. You will find mariquitas, what are chips, and two times-fried tostones. The main difference in taste and texture depends upon the colour from the plantain's peel.
Tostones are usually produced from plantains once the skin continues to be eco-friendly. To create platanos maduros, use plantains with skin that's either dark yellow with black marks, or perhaps completely black. Even though they may seem like unappetizing old bananas, a plantain is only going to get sweeter because the peel will get more black.
Prep Time: ten minutes - Prepare Time: ten minutes - Total Time: twenty minutes
Two ripe plantains with black skin
Oil (preferably canola)
Add oil to some fry pan over medium heat until it's 1/4 inch deep. Because the oil heats, cut the ends from each plantain, making a slice along the size of your skin. You will be able to easily take away the peel successfully, unlike peeling a banana's skin one section at any given time.
Slice the plantain into diagonal pieces between 1/4 to at least oneOr2 inch thick. Test the oil, it will likely be hot enough when a small amount of water put into it sizzles/pops. Add some plantain slices, and fry before the bottoms are golden brown. Then turn the slices over, and then fry until each side are golden. The perimeters of every slice ought to be slightly dark and caramelized (see photo below).
Take away the fried plantains, and put in writing towels to absorb excess oil. If ripe and fried properly, the slices ought to be slightly soft. Serve immediately.
Variations: Many people sprinkle salt or sugar within the slices after frying, I favor them plain. There's also Pl°tano en Tentaci°n produced by baking or frying ripe plantains with brown sugar and cinnamon. It might seem just like a dessert, but it is really a side dish that work well with primary dishes for example pork.