Plantain Recipes

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Tostones (Fried Plantains)

Serves 4 as a side dish to fried or baked Fish, Pork Chops, Chicken or soups

4 Plantains, Green
3 cloves Garlic, mashed
1 tbsp. Salt
1 quart Water
1 pint Vegetable oil for frying

  1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

  2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).  Cut peeled green plantains into pieces 1 inch thick and place in Garlic water to soak.  Do not discard garlic water when plantain is removed later.

  3. Wash, dry then dice Fat Back into 1/2 inch pieces.  Fry in vegetable oil to a golden crisp and drain well on paper towel.

  4. Take pieces of plantain drain well and fry in deep oil being careful not to splatter hot oil.  Fry to a deep yellow color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl until all pieces have been processed.

Serve hot with entree (Fried fish, chicken or pork chops or with soup or broth).

Mofongo (Plantains)

4 Plantains, Green
3 cloves Garlic, mashed
1 tbsp. Salt
1 quart Water
1 pint Vegetable oil for frying
1/3 lb. Salted Pork Rind (Fat Back) or ask us for Chicharrones

  1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

  2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).  Cut peeled green plantains into pieces 1 inch thick and place in Garlic water to soak.  Do not discard garlic water when plantain is removed later.

  3. Wash, dry then dice Fat Back into 1/2 inch pieces.  Fry in vegetable oil to a golden crisp and drain well on paper towel.

  4. Take pieces of plantain drain well and fry in deep oil being careful not to splatter hot oil.  Fry to a deep yellow color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl until all pieces have been processed.

  5. Sprinkle crispy fried pork rinds over plantains and mash plantains together with pork rinds.  (mixture may be moistened lightly with clear chicken broth to form into balls.

Serve hot with entree (Fried fish, chicken or pork chops or with soup or broth).

Seafood Stuffed Mofongo

4 Fresh Cooked Mofongo Balls
1 cup Puerto Rican Sofrito Mix, Creole Sauce (Available from Green Island Co.)
2 cups Diced Seafood (Shrimps, Lobster, Conch, Octopus, Fresh Tuna

  1. Sautee seafood in Creole sauce for 5 to 10 minutes

  2. Hollow out the Mofongo balls and stuff with Seafood sautÚed in Puerto Rican Sofrito (Creole Sauce).

Stuffing Variations:

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Shrimps Cooked in Creole Sauce

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Lobster Cooked in Creole Sauce

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Cooked Conch in Creole Sauce

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Cooked Octopus in Creole Sauce

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Fresh Tuna chunks Cooked in Creole Sauce

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Lobster, Shrimp and Conch in Creole Sauce (or your favorite combination)

Ara˝itas (Plantain Spiders)

2 Plantains, Green
1 teaspoon  Salt
2 cloves Garlic, mashed
2 cups Water
2 to 3 cups Corn oil on non saturated oil

  1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

  2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).

  3. Heat oil in deep dish frying pan or fryer (like for frying potatoes).

  4. Shred plantain into long strips. Gently, clump together into dumplings, portions of shredded plantain into 1 to 2 inch balls leaving strips protruding from all sides of the dumpling.

  5. Dip ara˝itas (dumplings) into garlic water quickly and sprinkle off excess liquid.

  6. Carefully, place ara˝itas into hot oil (be careful not to throw them in, to prevent skin burns). Fry until golden, remove and place on paper towel or strainer to remove excess oil.

  7. Serve when they can be handled as you would French fries.

Amarillos (SautÚed Ripe Plantain)

4 Plantains, Very Ripe (the peel may be half black outside but the plantain inside is firm)
1/2 cup  Butter or Margarine
Optional:
2 cloves Clove spice stick
2 sticks Cinnamon
2 Tblsp Brown Sugar (optional)

  1. Peel ripe plantains and ensure the the pulp is firm and smells sweet

  2. Heat butter or margarine (add spices as desired)

  3. Sautee in at medium heat until browned about 10 minutes

  4. Sprinkle with brown sugar, if desired (optional)

  5. Serve immediately as a side dish or dessert

Baked Amarillos

4 Plantains, Very Ripe (the peel may be half black outside but the plantain inside is firm)
1/2 cup  Butter or Margarine
1 sprinkle Clove spice powder per plantain or whole cloves
1 sprinkle Cinnamon powder per plantain
2 Tblsp Brown Sugar (optional)

  1. Do not peel ripe plantains, lay flat, slit open on upper side lengthwise except ends and lay with peeling on baking dish

  2. Gently spread opening and top with, butter, brown sugar and spices

  3. Bake at 400║F for 20 to 30 minutes

  4. Serve immediately as a side dish, dessert or "a la mode"

Green Plantains may not be available in your area, but they can be purchased from Green Island Co. upon request.  If not cooked upon arrival, they ripen and can used for ripe plantain recipes below. 

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