I plan on trying these. Didn’t get to it today.
Mofungo all the way. With green plantains and cuchifritos and a LOT of garlic.
My local Caribbean/Puerto Rican place makes killer tostones, with a fabulous garlicky dipping sauce. I’m assuming this is from green plantains, as they are not sweet at all, and I assume they wouldn’t hold their shape as well if you try to fry them when they are ripe and sweet.
Correct on all counts!
Remember our trip to San Juan PR. I order mofongo where ever we went to see the variations in prep then made it several times at home until my wife said NO MORE MOFONGO. I’m like this is how you learn…yeah right
I’m sorry my brain cannot process this idea.
I had a delicious Mofongo with mashed green plantains, big chunks of pork and caramelized onions earlier this year.
Perfect. I like them that way! I can sit and eat 2 ripe if not 3 rpe plantains cooked that way!
that looks incredible.
Yes! Here are some I made with conchinita (sp?) pibil last summer.
Unfortunately husband much prefers them green.
Theyre cheap, and maduros cook quickly. Make them foe yourself
and that cochinita! this whole thing looks fabulous.
Love long plaintain chips. There was a cuban restaurant that served them warm with garlic butter - a lot of garlic. So good!
I think after reading these experienced cooked recipes, I’m starting out exactly with a crinkle cut dbl fry with garlic aioli and or toum. Just in time for wknd company and outdoor eats.
Are you deep frying green plantains?
Can’t imagine doing a crinkle cut on a ripe one
Cooks just had their recipe on Insta (no paywall through the insta link). Mandoline, long slices.
The sauce I’m thinking of is garlic mojo. Yummmm.
Yes, green. I have had dishes that used ripe plantains. This thread has been interesting. I’m learning a lot about prep and I’m clear on which type to buy for each dish.