Bought too many ripe plaintains. Need I say more?
“Every time I go to a store that has plantains I go crazy and buy way too many, this usually works out fine if the plantains are green because I have more time to use them and can start using them in dishes that are made with green plantains and then as they ripen use them in different ways. However when my plantain shopping spree includes only ripe plantains I have to use them a lot faster, this all started when I bought a bunch of ripe plantains”
Trying to make sense of a few recipes.
That one was from “Mexico in my Kitchen”
One is in Gran Cocina Latina. The link and quote is from layita.
Seive the puree? Doesn’t seem right for me.
Puree the cooked plantain?
Or with butter and cream? " Mogo-mogo" or " Machuco"
Oh, yeah; going away for a week. I have two additional green ones that I could fry for the hubs, who loves the tried green, before I go, … but yeah …no. Or maybe.
I usually use the Alton Brown idea for tried green plantain.