Maduros Food

MADUROS-AND-CHORIZO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
• In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
• For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
• Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.

MADUROS

Steps:

• Marinate the onion in the lime juice and set aside.
• In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.
• Arrange the fried plantains on a serving platter and top off with marinated onion.

MADUROS (PLANTAIN)

Steps:

• Heat approximately 1/4" oil in a medium skillet over medium heat.
• Peel the plantain, and cut at an angle, making slices about 3/4" thick.
• Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
• When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
• Serve hot.
• The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

MADUROS

Steps:

• Combine plantains, sugar & salt. Toss well.
• Melt butter in non-stick skillet and sauté plantains over medium heat for about 5 minutes, or until browned, turning to brown both sides.

PLATANOS MADUROS

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
• Serve plantains immediately.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

MADUROS

Steps:

• Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
• Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
• Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.