Maduros: The sweet, Cuban palate cleanser
Posted by Matthew A. Gonzalez
Some of my friends think it’s weird that I like to eat bananas with my steaks, chicken or other meaty dishes, but the truth of the matter is, bananas are a wonderful palate cleanser. I suppose that’s the reason why Cubans and other Hispanics it’s such a tradition to serve sweet, ripe, fried plantains with their meals.
This recipe is slightly different from the tostones recipe I put up recently. The main difference being the key ingredient, the plantain. For tostones, you want your plantain to be green. For maduros, you want your plantain to look like it’s going to need to be thrown out soon.
Ingredients for two
- Large ripe plantain
- Vegetable oil
Tools and cookware
- Medium-sized frying pan
- Tongs or large fork
- Peel the plantain and cut it longways. Then cut several times horizontally until you have almost-oval chunks.
- Fill a medium-sized pan with oil so the whole pan is covered and put on medium-high heat.
- Once the oil is hot enough, carefully place the plantains into the oil.
- Cook each side for about 3 minutes or until they have darkened significantly.
- Remove the plantains and place them in a bowl. Do not drain them on a paper towel because they will be sticky. Salt the plantains while still hot.
- Serve with any Hispanic dish, but I recommend with a red meat.