Plantains in Puerto Rican Cuisine

   
     Plantains are from the banana family. They are larger than regular bananas and their skin is thick. They came to Puerto Rico when the Spaniards discovered America.

     You find plantains through the Caribbean, Mexico, Central and South America, Africa and in other places with tropical climates. 

    From green plantains you can make appetizers like tostones (fried plantains) arañitas (little spiders) and soups (like mofongo con caldo) . Even a sandwich called the jibarito (sandwich made with flattened green plantains) is made with plantains as the "bread". When plantains are ripe you can still use them to make entrees or desserts.

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Ingredients:

2 green plantains 
1 cup of water mixed with 
1 teaspoon of adobo or salt
(see note below)

Oil for frying (Avocado Oil)

 

Cut the ends of the plantains and make 3 cuts lengthwise 
along the plantain skin. With a dull knife push the skin away from the flesh.

Slice the plantain obliquely (French style) 1 inch thick.

In a medium bowl mix water and salt. Add the plantains and soak for 5 minutes. Drain the water and transfer the plantains onto a plate lined with paper towels to drain.  

In a medium fry pan over medium high heat add about 1 inch of oil and fry the tostones 4 at a time.  Cook plantains until tender when pricked with a fork. Transfer them to a plate lined with paper towels to drain.

Take each fried plantain and place it between 2 pieces of aluminum foil.  Press them flat using the bottom of a saucepan (or a tortilla press). Fry the plantains a second time until they are crisp.

Accompany tostones with fish, meat, poultry or as  an appetizer. Serve with Mayo Aioli, Gazpacho Salad or plain Ketchup. 

Note:

Adobo, a seasoning made of salt, oregano, onion powder, garlic powder and ground black pepper. Look in the International section in your supermarket.