BUY PLANTAIN RECIPES

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RIPE PLANTAIN RECIPE - HOW TO EAT PLANTAINS



Ripe Plantain Recipe - How to Eat Plantains image

You may have seen plantains before in the tropical fruit section of your grocery store. Here's how to eat plantains, how to peel them, and more about the fruit.

Provided by Meseidy Rivera

Categories     main dish    snack

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 3

4

green plantains

6 c.

vegetable oil, for frying

Salt and granulated garlic, to taste

Steps:

  • Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes.  Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F.  Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic.  Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that’s made with peppers, onions, garlic, and cilantro. It’s topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Total Time 1 hours 3 minutes

Prep Time 15 minutes

Cook Time 48 minutes

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3–4 minutes. Add the garlic and cilantro and cook for another 1–2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4–5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2–3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8–10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the “canoe” to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼–? cup of shredded mozzarella cheese, add about ½–¾ cup of the beef filling, then top with ¼–? cup more cheese. Cover the baking dish with foil.
  • Bake for 20–25 minutes. Remove the foil and broil for 2–3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

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CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that’s made with peppers, onions, garlic, and cilantro. It’s topped with creamy mozzarella cheese, and garnished with more cilantro.
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