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Maduros And Tostones Are The Greatest Thing Ever


Consider the plantain. What could be more Latino than the plantain? This king of bananas, is a staple in the diet of many Latin American countries. It’s cheap, it’s versatile, and delicious. Every country has its own plantain recipes, but the two most popular are variations on the tostone and the maduro frito. The same fruit will yield these two different sides. The key is patience. When the banana is green, you can go ahead and make tostones to your hearts desire. You can have a big tostone parade, and invite all your friends. However, in order to make maduros fritos you have to wait until nature has had its way with the green plantain. The peel must turn yellow and be mostly, but not all the way, blackened. At the point when your white girlfriend wants to throw it way is when it’s ready.

Maduros Fritos

1 Darkened yellow banana that has lost the will to live

1 cup of vegetable oil

Get that oil hot in a frying pan. Like, if you threw it on someone’s face they’d turn into the Phantom of the Opera hot. Peel the plantain and cut it diagonally into little wedges. Put the wedges in the oil, but be careful not to crowd them too much. When you see the edges turning dark, flip them over. Use an implement to do this and not your finger. When they have all turned dark yellow-brown with some caramelizing on the edges they are ready to eat. Take them out of the oil and put them on a plate with some paper towels to drain. Serve them with rice, beans, chicken, beef, pork, fish, or with some ice cream for dessert.

Tostones

1 Green plantain with all its hopes and dreams intact

1 Cup of vegetable or corn oil

Some paper towels or wax paper.

4 Garlic cloves

2 Table spoons of lime juice

Salt to taste

The first steps are the same as above: Peel, slice, stick them in the hot oil. But instead of waiting until they get dark, you just fry them enough to where they start to soften. Then, you pull them out and let them drain on some paper towels or wax paper. This is a good time to make the mojo de ajo for the tostones. Crush the garlic and mix it with the lime juice and a dash of salt. Put it in the fridge until you are ready to us it. Now comes the fun part: Put the wedges between two pieces of paper towel or wax paper and smash those suckers. Think about your boss or an ex, and really flatten those puppies. It’s criollo therapy. Take the disks and put them back in the pan until they are golden and crispy. Top with the mojo and your face will kiss itself from joy.

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