Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Plantains

Tostones (something special from Central America)

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I’m visiting a friend tonight, and she’s making Tostones for her husband’s birthday. (Happy Birthday, Douglas!) It’s a traditional dish from Central America, and my friend Gloria is preparing it. I’m learning while I take pictures and now I will never wonder again how a certain restaurant that I enjoy makes them. Take pleasure with me because these are so good. There was a group of eight adults, and you chop these into pieces. Then peel. She is using a knife because the green plantians don’t really like to let go of their peelings. Peelings, nothing more than peelings… Sorry. Here we are frying them in oil for the FIRST time. Yes, you read that right. You’re going to need to fry them a couple times. The first is to soften them up for flattening, the second is to give them a nice golden brown look. Flip them over. Here Gloria’s using a cup to flatten the fried plantain. Tada! Now they are ready for their salt solution bath. Here is where I diverged from my friend. I enjoyed these so much on Saturday, I made them again on Tuesday. I don’t have Sazon Goya, nor the red capped Adobo…
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Plantains with Butter & Honey

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Plantains (click this link for an example) are a larger banana. They are usually green when they arrive in the grocery, and some people eat them that way. This recipe needs matured, yellowed or browned looking plantains, so you can buy the ugliest plantains in the bunch and have a great meal. It’s not what’s on the outside, it’s the inside that counts. I’ve come back to add these ready to roast plantains. This is how they looked in Supermercado Mexico when I bought them a couple hours ago. These are ready to pop in the oven today or over the next couple days. The one here is just to the point that, well, it’s still good for eating, but I probably should have baked it a couple days ago. It’s still good, though, so we’re okay!! That’s a baking stone under the plantain. I use it almost daily for bread. Plantains sizes make cooking times vary. They also don’t cook evenly. The ends will be drier than the center, but you can eat it all. Bake at 350 until your kitchen starts to smell good. My guesstimate is 20 minutes. It will start to bubble and split open. I helped this…
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