Platanos Maduros recipe - How to Make Cuban Ripe
The plantain is a staple of Cuban cooking, and there are a number of ways to
prepare it. There are mariquitas, which are the chips, and twice-fried
tostones. The difference in taste and
texture depends on the color of the plantain's peel.
Tostones are typically made from plantains when the skin is still green. To make
platanos maduros, use plantains with skin that is either dark yellow with black
marks, or even completely black. Although they may look like unappetizing old
bananas, a plantain will only get sweeter as the peel gets more black.
Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes
Two ripe plantains with black skin
Cooking oil (preferably canola)
Add oil to a frying pan over medium heat until it is 1/4 inch deep. As the oil
heats, cut the ends off of each plantain, and make a slice along the length of
the skin. You should be able to easily remove the peel in one piece,
unlike peeling a banana's skin one section at a time.
Slice the plantain into diagonal pieces anywhere from 1/4 to 1/2 inch thick.
Test the oil, it will be hot enough when a drop of water added to it
sizzles/pops. Add the plantain slices, and fry until the bottoms are
golden brown. Then turn the slices over, and continue to fry until both sides
are golden. The edges of each slice should be slightly dark and caramelized (see
Remove the fried plantains, and place on paper towels to soak up excess oil.
If ripe and fried correctly, the slices should be slightly soft. Serve immediately.
Variations: Some people sprinkle salt or sugar over the slices after frying, I
prefer them plain. There is also Plátano
en Tentación made by baking or frying ripe plantains with brown sugar and
cinnamon. It may sound like a dessert, but it's actually a side dish that
works well with main dishes such as pork.
Main Cuban recipe pages:
• soups •