CHILI SIDE DISHES IDEAS RECIPES

Steps:

• Make the brine: In a large bowl, whisk all ingredients together. Set aside. Make the lime sour cream: In a medium-size bowl, whisk the cream cheese and lime juice, to taste. Season with salt, and add the cilantro. Set aside. Make the chili salt: using a mortar and pestle, or a spice grinder, grind sugar, pepper flakes, salt, and garlic flakes. Set aside. Fill a large straight-sided skillet or pan with 2" of oil, and heat oil to 300°. (You want to keep the oil between 285° and 300° for this first stage of frying.) Slice the plantain in half crosswise, then run a sharp knife along the outsides of each half. (This is called scoring; it will help to make peeling the plantain easier.) Slice the plantain to make 2” thick circles. Fry the plantain circles for about 3 minutes, or until golden yellow. Transfer the plantains to a baking sheet or large plate. While still warm, use a cup or tortilla press that has been lightly oiled, and flatten the plantains into a disks. Once flattened, add the plantains to the brine so that they are fully immersed, and then immediately remove them. Raise the temperature of the oil to 350°. Add the flattened plantains to the hot oil for a second fry, and cook for about 2 to 3 minutes, or until they are golden. Transfer the plantain circles to a paper towel-lined baking sheet or large plate.  Transfer the plantain to a bowl, and season with the chili garlic salt. Serve with the lime sour cream.