Homemade Mariquitasaka Fried Green Plantain Chips Food

CHICHARITAS OR MARIQUITAS (CUBAN PLANTAIN CHIPS)

Steps:

• 1. Pour the oil to a depth of 2 or 3 inches in a deep - fat fryer, a dutch oven or heavy skillet such as cast iron. Heat oil to 350 degrees.
• 2. Peel the plantains, slice lengthwise for Mariquitas or in round chips for chicharitas, as thinly as possible, Using a mandolin if you have one, with the blade at it's thinnest opening. Slide them into the hot oil in small batches. You don't want them to clumb together. Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.
• 3. Mojo: Heat oil in a deep sauce pan over medium low heat. Add the garlic and cook until fragrant, about 30 seconds, do not let the garlic get brown or it will be acrid tasting. Add the sour orange juice, cumin, and the salt and pepper. Stand back; the sauce may sputter. Bring to a rolling boil. taste to see if correct seasoning salt if needed.
• 4. Cool before serving. Mojo is best when served within a couple of hours of making, but will keep in the frig for several days, well capped in a jar. When cool sprinkle over your plantain chips. Can be used to flavor Cuban sandwiches, boiled yucca, grilled seafood and meats and of course fried green plantain chips. Note: I prefer to use more lime juice then orange juice, as I like it very tart. I have seen some recipes for Mojo using cilantro in it, but that is not traditional to the Cuban Cuisine. Enjoy
• 5. Above you see the Cuban Chicharitas and Mariquitas. I have also included some green plantains to show how green they should be. Green Plantains can be difficult to peel if you don't know how to do it. Run a sharp steak knife the point only down the seams of the plantain from the top to the bottom. Make sure you stick the point of the knife down to where you can feel the plantain under the peel. After doing this on all the seams take the point of the knife and gently pry up the peel where you cut working the knife gently all along the cut under the peel and prying up the peel as you go down the cut. The peel will give way and come off all in one piece. Then go to the next seam and do the same thing until you have pryed the peel off all the way around the plantain. Then you can go to your mandolin and start slicing. Good Luck

HOMEMADE MARIQUITAS.AKA FRIED GREEN PLANTAIN CHIPS

Steps:

• Start by peeling the Plantains and thinly cutting either by hand or with a mandolin.
• heat the oil at med/high
• meanwhile combine smashed garlic, lime and olive oil, salt and pepper.
• Fry the Plantain chips until golden brown , few minutes each side...drain on a paper towel..drizzle with the garlic mixture and enjoy warm.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

FRIED GREEN PLANTAINS

Steps:

• Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
• Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
• Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
• Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.