THREE PLATANO (plantains) RECIPES
Using platano maduro (ripe, yellow plantain) you can make some sweeter side dishes. Peal the yellow ripened plantains. Slice the pealed plantain into long thin strips about 1/2 inch thick. Fry them in a shallow pan with peanut oil until the outsides are crispy brown. Also, using plantano maduro, place the 1/2-inch strips in a baking pan. Sprinkle liberally with peanut oil. Powder with brown sugar. Place whole or chopped cloves along the center of each strip, about 1/2 to 3/4 inch apart. Bake until brown.
Plantano frito (Tostones) uses the green "macho" plantano. Cut the ends off and peel the rind off the platano. Cut the plantano so the result is a medallion size chip about 1/2 to 1 inch thick. Squish the chip to a thinner size and fry.
Slice the ends off four to five large green plantains, quarter and score the rinds. Place them in large pot of boiling water. Slowly, the rinds will fall off. Remove the rinds from the water. Continue to boil until plantains are soft. In a separate skillet, fry 1/2 to 1 pound of bacon, onions, and garlic until the bacon is crispy. Save the grease from the skillet. Remove about half of the water from the boiled plantains and mash them into the consistency of lumpy potatoes. Crumble half the bacon into the mashed plantains add the onions and garlic. Add the grease to taste. Place the mashed mix into a baking pan. Place a couple of the intact bacon strips and intact onions on top of the mashed mix and bake at 350ºF for 30 minutes or until the top of the mashed mix is browned.