PUERTO RICAN SWEET PLANTAINS RECIPES

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PUERTO RICAN MOFONGO RECIPE - TABLESPOON.COM



Puerto Rican Mofongo Recipe - Tablespoon.com image

Provided by TABLESPOON.COM

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

4 green plantains
1 lb of chicharrón (crunchy pork skin)
3 garlic cloves, mashed
4 teaspoons of olive oil
2 cups frying oil

Steps:

  • Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
  • Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
  • Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.
  • Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.

Nutrition Facts : ServingSize 1 Serving

PUERTO RICAN FOOD: 24 OF THE BEST PUERTO RICAN DISHES ...



Puerto Rican Food: 24 of the Best Puerto Rican Dishes ... image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 25

More about "puerto rican sweet plantains recipes"

PUERTO RICAN FOOD: 24 OF THE BEST PUERTO RICAN DISHES ...
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
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  • To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.
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Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”
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  • Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
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PUERTO RICAN ALCAPURRIAS - FRITTERS RECIPE - TABLESPOON.C…
From tablespoon.com
Total Time 45 minutes
Cuisine Caribbean
  • To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.
See details


PASTELóN RECIPE - NYT COOKING
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”
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Reviews 4
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See details


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Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.. Common ingredients in Panamanian food are maize, rice, wheat flour, plantains…
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