Best Maduros Plantain Recipes

Maduros (plantain) image

Provided by SlipC

Time 10m

Yield 14 serving(s)

Number Of Ingredients 3

2 very ripe plantains (the skin of the plantain should be brownish black)
oil
salt (optional)

Steps:

Heat approximately 1/4" oil in a medium skillet over medium heat.
Peel the plantain, and cut at an angle, making slices about 3/4" thick.
Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
Serve hot.
The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla image

Provided by Food Network

Categories main-dish

Time 1h11m

Yield 4 servings

Number Of Ingredients 14

1 pound all-purpose flour
3 ounces powdered milk
1 teaspoon salt
1 1/2 tablespoons baking powder
4 ounces solid vegetable shortening
1 cup ice water
Olive oil, for frying dough, plus 4 tablespoons
9 eggs
Salt and pepper
2 medium ripe plantain
3 large Spanish onions, sliced
2 red peppers, roasted and sliced
1/2 teaspoon crushed garlic
1 teaspoon chopped cilantro

Steps:

In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.