Best Tambor De Platano Maduro Recipes

TAMBOR DE PLáTANO MADURO

Steps:

• Calienta el aceite en una sartén grande a fuego medio-alto. Agrega por tandas las rebanadas de plátano; cocínalas 3 min. por lado o hasta que estén bien doraditas por ambas caras. Colócalas en un tazón grande; agrégales el caldo; machácalas hasta obtener una mezcla homogénea. Incorpórales la mitad del ajo; tápalas para mantenerlas calientes.
• Cocina el tocino en la misma sartén hasta que esté crujiente. Retíralo de la sartén; escúrrelo en toallas de papel. Deshazte de la grasa de la sartén. Desmorona el chorizo en la sartén. Agrégale las cebollas, el orégano y el resto del ajo; cocínalos revolviendo con frecuencia por 5 min. o hasta que esté el chorizo. Incorpora los pimientos y los tomates; cocínalos 3 min. Incorpora la carne de cerdo picada; cocínala revolviendo por 2 min. Incorpora el tocino.
• Forma una capa con la mitad de la mezcla de plátano en una cazuela apta para microondas con capacidad para 2 L; cúbrela con capas de la mezcla de carne, del resto de la mezcla de plátano y del queso. Cocínalas en el microondas a potencia ALTA durante 5 min. o hasta que se terminen de calentar.

PASTELóN DE PLáTANO MADURO [RECIPE + VIDEO] RIPE PLANTAIN CASSEROLE

Steps:

• Find recipe and instructions for filling here.
• Peel the plantains and boil adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15 - 20 mins), remove them from the heat.
• Take the plantains out of the water right away, and mash them with a fork. Add the butter and keep mashing until it is very smooth with no lumps.
• Grease a 1-inch tall baking pan. Put half of the plantain mixture in the baking pan. Cover with half of the cheese. Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
• Cook in preheated oven to 350 °F [175 °C] until the top is golden brown.
• It will be easier to serve if you wait five minutes after removing it from the oven.

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.

PASTELON DE PLATANO MADURO (DOMINICAN-STYLE YELLOW PLANTAIN PIE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
• Mash plantains, milk, and butter together in the pot until smooth.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
• Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
• Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

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.

TAMBOR DE PLATANO MADURO RECIPE

Steps:

• Peal and slice the plantains, fry them until brown, drain on a paper towel. Preheat oven to 350 degrees. In a large bowl using a fork or potato masher mash the plantains until smooth and thick. Devide the mixture in half. Lightly oil a 2 1/2 quart baking dish and place half of the plantain mixturespreading it evenly and patting it down with your fingers. Spread the picadillo on top and cover with the remaining plantains. Cover loosely with aluminum foil, banke on the middle rack for 20 minutes, then remove the foil, brush the top with the beaten egg and bake another 20 minutes. Serve hot