Best Maduros Recipes

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• 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.

MADUROS

Steps:

• Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
• Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
• Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

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.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

Steps:

• In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
• Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
• Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
• *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.

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.

MADUROS (PLANTAIN)

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.

FRIED SWEET PLANTAINS (PLANTANOS MADUROS)

Steps:

• Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
• Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges.

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

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.

MADUROS-AND-CHORIZO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
• In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
• For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
• Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.

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.

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!

MADUROS (SAUTEED PLANTAINS)

Steps:

• Peel plantains, cut into 1/2" slices. Toss with sugar and salt.
• Saute in butter, over medium-high heat, about 5 minutes, or until lightly browned and tender.

PLATANOS MADUROS

Steps:

• 1. Cover pan 1/4 inch with Canola oil and set to medium. Slice ripened plantains at an angle, about 1/4 - 1/2 inch each. NOTE: You have to let your plantains ripen to a nice black- the darker the more sweet... if not they will be starchy and unsweet like a potato.
• 2. Fry plantains until carmalized- turning over once. Set them on a paper towel to absorb the oil. Eat as is- no need for sugar they are sweet enough!

PLATANOS MADUROS (FRIED YELLOW PLANTAINS)

Steps:

• Peel and slice the plantains in half crosswise, then again lengthwise. Cut each piece into 2 or 3 1/4-inch slices.
• Heat the oil (a depth of about 1/2 inch) in an cast-iron skillet until very hot. Add the plantain slices and fry until soft and golden brown, about 45 seconds to 1 minute.

FRIED SWEET PLANTAINS, MADUROS FRITOS, PLATANITOS FRITOS

Steps:

• 1. Pick two or three large yellow semi-ripe plantains. Cut the ends of with a sharp knife. With a knife take the tip and run down the seams of the plantain. Then peel away the peel like if you were peeling a ripe banana. Cut in angular chunks or slices about 1/2 inch thick but at an angle.
• 2. Heat oil in a cast iron skillet or heavy skillet. When oil is shimmering add the plantain chunks or slices and brown on each side. The plantains will cook fast. About two minutes each; watch them closely they will burn fast because of the sugar content of the plaintain. Remove to a paper towel lined plate salt a little as if salting fried potatoes and serve with your meal. Enjoy
• 3. I sliced mine in chunks at an angle pictured above. I left two plantains so you could see the color on a semi-ripe plantain. You can fry as many as you want. One plantain will yeild about four to five pieces. So one plantain will serve one or two persons depending on how many pieces you want to serve that person. I figure for a family of four I fry up about three plantains.

RECIPE: SWEET FRIED PLANTAINS (PLÁTANOS MADUROS)

Steps:

• Heat enough oil in a skillet so that the oil is about ¼ of an inch deep. Peel the black skin from the plantain and slice it diagonally into rounds that are about ½ inch thick. When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges. Remove from oil and transfer to paper towels to drain; pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them if you desire.

MADUROS

Steps:

• Marinate the onion in the lime juice and set aside.
• In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.
• Arrange the fried plantains on a serving platter and top off with marinated onion.

MADUROS

Steps:

• Combine plantains, sugar & salt. Toss well.
• Melt butter in non-stick skillet and sauté plantains over medium heat for about 5 minutes, or until browned, turning to brown both sides.

MADUROS EN GLORIA

Steps:

• Fry bananas in butter over medium heat until brown on all sides.
• Arrange in a butter baking dish.
• Mix sugar with cheese and sprinkle with cinnamon (if desired).
• Spread cheese mixture over bananas.
• Add cream until bananas are almost covered.
• Bake in oven 350°F until tender, 30 to 40 minutes.
• Cream should not be absorbed.

MADUROS EN SALSA DE ARáNDANO (SWEET PLANTAINS IN CRANBERR

Steps:

• Peel and cut plantains into rounds (approx. 1/2 inch thick). Place in a small saucepan with all the other ingredients. Bring to a boil, reduce heat, and simmer for about 2 hours, stirring about every half hour.
• Serve with vanilla ice cream or whipped cream.