Tambor De Platano Maduro Food

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PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)



Platanos Maduros (Costa Rican Fried Ripe Plantains) image

I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!

Provided by godsjoyfulkid

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

4 ripe dark-skinned plantains
5 tablespoons vegetable oil

Steps:

  • Heat vegetable oil in skillet over medium heat.
  • Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
  • Carefully place pieces of plantain in skillet.
  • Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
  • *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking.

Nutrition Facts : Calories 368.7, Fat 17.7, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3

TAMBOR DE PLATANO MADURO RECIPE



Tambor de Platano Maduro Recipe image

Provided by MiamiChick

Number Of Ingredients 4

Picadillo
10 Medium Size Ripe Plantains
1/2 Cup Peanut Oil
1 large Egg

Steps:

  • Peal and slice the plantains, fry them until brown, drain on a paper towel. Preheat oven to 350 degrees. In a large bowl using a fork or potato masher mash the plantains until smooth and thick. Devide the mixture in half. Lightly oil a 2 1/2 quart baking dish and place half of the plantain mixturespreading it evenly and patting it down with your fingers. Spread the picadillo on top and cover with the remaining plantains. Cover loosely with aluminum foil, banke on the middle rack for 20 minutes, then remove the foil, brush the top with the beaten egg and bake another 20 minutes. Serve hot

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