Best Platanos Recipes

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.

MASHED PLANTAINS WITH FRIED EGGS (MANGú DE PLáTANOS)

Steps:

• Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
• Meanwhile, place the red onion in a small bowl and cover with the vinegar.
• Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
• In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
• In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
• To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

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.

MEXICAN BANANAS FLAMBE WITH ICE CREAM (PLATANOS FLAMEADOS)

Steps:

• Put scoops of Ice cream in four dishes and keep in the freezer until serving.
• Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar.
• Add Orange juice & Lime juice.
• Cook stirring frequently until the sauce has thickened 6-8 minutes.
• Add Kahlua.
• Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly.
• Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble).
• Pour rum over the hot banana mixture, immediately ignite (use a long match).
• Stir with long handle spoon until flame subside.
• Place bananas around the ice cream and spoon sauce over all.
• Serve immediately.

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!

BANANA NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)

Steps:

• In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).
• Set aside.
• Divide dough in half.
• Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
• Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
• Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.
• Brush outer perimeter with water and fold dough to make a closed pocket.
• Press edges together with fork.
• Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.
• Preheat oven to 400F and bake empanadas until golden, about 20 minutes.
• Serve warm with cinnamon ice cream or whipped cream, if desired.

PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)

Steps:

• Preheat the oven to 400°F.
• Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.

NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS

Steps:

• To make dough: Measure flour and sugar into bowl; stir to mix.
• Add fat and thoroughly work it into the flour.
• Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
• Knead for 4 to 5 minutes.
• Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
• For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
• Place on a hot pan and cook briefly on one side.
• On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
• With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
• Press around the edges to seal with a fork.
• Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
• Fry empanadas for 2 minutes, turning as necessary, until golden brown.
• Remove from oil and let drain.
• Sprinkle powdered sugar over top, then cinnamon.
• Garnish with banana slices, pecans, and raisins.
• Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.

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.

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.

SMASHED CARAMELIZED PLANTAINS "PLATANOS AL CALDERO"

Steps:

• Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.

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!

FLAMING BANANAS (PLATANOS FLAMEADOS)

Steps:

• 1. Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
• 2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
• 3. Melt butter in 10-inch skillet over medium high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
• 4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
• 5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
• 6. Place warm bananas around ice cream; spoon sauce over top. Serve immediately.

PLATANOS FRITOS (SAUTEED PLANTAINS)

Steps:

• Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
• Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.

ARROZ BLANCO CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS

Steps:

• In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
• Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

PLATANOS VERDES (FRIED GREEN PLANTAINS)

Steps:

• In a large, deep skillet or wok, heat the oil (about a depth of 1 inch) to 350 degrees.
• Sprinkle the plantain slices with lime juice and place them in the hot oil. Fry until the plantains are golden and slightly soft, but not brown (lower heat if necessary), about 30 seconds. Remove with a slotted spoon and drain on paper towels. Keep the oil hot.
• Place the rounds between brown paper and flatten slightly, using a rolling pin or the heel of your hand. Dip the pressed rounds in a bowl of lightly salted water and return them to the skillet. Fry until deep golden, about 45 seconds to 1 minute. Remove with a slotted spoon, drain on paper towels and serve.

GRILLED BANANAS: PLATANOS ASADOS

Steps:

• Stick whole bananas inside grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature.
• Slice bananas, through the peel, from end to end. Squeeze open like you would a baked potato. Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon.
• Ready to eat!!!

GRILLED BANANAS: PLATANOS ASADOS

Steps:

• Leaving the peel on and intact, place whole bananas inside the grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature.
• Slice bananas, through the peel, from end to end.
• Squeeze open like you would a baked potato.
• Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon.