 |
Plantain Recipes |
100%
Puerto Rican Coffee Catalog |

|
Tostones
(Fried Plantains) |
Serves 4 as a side dish to
fried or baked Fish, Pork Chops, Chicken or soups |

|
4 |
Plantains, Green |
3 cloves |
Garlic, mashed |
1 tbsp. |
Salt |
1 quart |
Water |
1 pint |
Vegetable oil for frying |

|
Mash garlic with salt to a paste.
Add to Water and stir well to mix.
Score plantains skin deep along
opposite sides and trim of tips 1/2 inch at each end. Under running water peel off
skin (makes peeling easier). Cut peeled green plantains into pieces 1 inch thick and
place in Garlic water to soak. Do not discard garlic water when plantain is removed
later.
Wash, dry then dice Fat Back into
1/2 inch pieces. Fry in vegetable oil to a golden crisp and drain well on paper
towel.
Take pieces of plantain drain well
and fry in deep oil being careful not to splatter hot oil. Fry to a deep yellow
color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax
paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess
water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl
until all pieces have been processed.
Serve hot with entree (Fried fish, chicken or
pork chops or with soup or broth). |

|
Mofongo
(Plantains) |

|
4 |
Plantains, Green |
3 cloves |
Garlic, mashed |
1 tbsp. |
Salt |
1 quart |
Water |
1 pint |
Vegetable oil for frying |
1/3 lb. |
Salted Pork Rind (Fat Back) or ask us
for Chicharrones |

|
Mash garlic with salt to a paste.
Add to Water and stir well to mix.
Score plantains skin deep along
opposite sides and trim of tips 1/2 inch at each end. Under running water peel off
skin (makes peeling easier). Cut peeled green plantains into pieces 1 inch thick and
place in Garlic water to soak. Do not discard garlic water when plantain is removed
later.
Wash, dry then dice Fat Back into
1/2 inch pieces. Fry in vegetable oil to a golden crisp and drain well on paper
towel.
Take pieces of plantain drain well
and fry in deep oil being careful not to splatter hot oil. Fry to a deep yellow
color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax
paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess
water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl
until all pieces have been processed.
Sprinkle crispy fried pork rinds
over plantains and mash plantains together with pork rinds. (mixture may be
moistened lightly with clear chicken broth to form into balls.
Serve hot with entree (Fried fish, chicken or
pork chops or with soup or broth). |

|
Seafood
Stuffed Mofongo |

|
4 |
Fresh Cooked Mofongo Balls |
1 cup |
Puerto Rican Sofrito Mix, Creole
Sauce (Available from Green Island Co.) |
2 cups |
Diced Seafood (Shrimps, Lobster,
Conch, Octopus, Fresh Tuna |

|
Sautee seafood in Creole sauce for
5 to 10 minutes
Hollow out the Mofongo balls and
stuff with Seafood sautéed in Puerto Rican Sofrito (Creole Sauce).
Stuffing Variations:
 | Shrimps Cooked in Creole Sauce
|
 | Lobster Cooked in Creole Sauce
|
 | Cooked Conch in Creole Sauce
|
 | Cooked Octopus in Creole Sauce
|
 | Fresh Tuna chunks Cooked in Creole
Sauce
|
 | Lobster, Shrimp and Conch in Creole
Sauce (or your favorite combination)
|
|
|

|
Arañitas
(Plantain Spiders) |

|
2 |
Plantains, Green |
1 teaspoon |
Salt |
2 cloves |
Garlic, mashed |
2 cups |
Water |
2 to 3 cups |
Corn oil on non saturated oil |

|
Mash garlic with salt to a paste.
Add to Water and stir well to mix.
Score plantains skin deep along
opposite sides and trim of tips 1/2 inch at each end. Under running water peel off
skin (makes peeling easier).
Heat oil in deep dish frying pan or
fryer (like for frying potatoes).
Shred plantain into long strips.
Gently, clump together into dumplings, portions of shredded plantain into 1 to 2 inch
balls leaving strips protruding from all sides of the dumpling.
Dip arañitas (dumplings) into
garlic water quickly and sprinkle off excess liquid.
Carefully, place arañitas into hot
oil (be careful not to throw them in, to prevent skin burns). Fry until golden, remove and
place on paper towel or strainer to remove excess oil.
Serve when they can be handled as
you would French fries.
|
|

|
Amarillos
(Sautéed Ripe Plantain) |

|
4 |
Plantains, Very Ripe (the peel may be
half black outside but the plantain inside is firm) |
1/2 cup |
Butter or Margarine |
Optional: |
|
2 cloves |
Clove spice stick |
2 sticks |
Cinnamon |
2 Tblsp |
Brown Sugar (optional) |

|
Peel ripe plantains and ensure the
the pulp is firm and smells sweet
Heat butter or margarine (add
spices as desired)
Sautee in at medium heat until
browned about 10 minutes
Sprinkle with brown sugar, if
desired (optional)
Serve immediately as a side dish or
dessert
|
Baked
Amarillos |

|
4 |
Plantains, Very Ripe (the peel may be
half black outside but the plantain inside is firm) |
1/2 cup |
Butter or Margarine |
1 sprinkle |
Clove spice powder per plantain or
whole cloves |
1 sprinkle |
Cinnamon powder per plantain |
2 Tblsp |
Brown Sugar (optional) |

|
Do not peel ripe plantains, lay
flat, slit open on upper side lengthwise except ends and lay with peeling on baking dish
Gently spread opening and top with,
butter, brown sugar and spices
Bake at 400ºF for 20 to 30 minutes
Serve immediately as a side dish,
dessert or "a la mode"
|