In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees.(If some of the slices break or are unevenly shaped, that’s OK! Carry on.) Using a serrated knife or chef’s knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. With the tip of a knife, score plantains lengthwise and peel off the skin. Prepare the plantains: Line a sheet pan with paper towels set aside.Tablespoons yellow or brown raisins (optional)Ĭups shredded mozzarella (8 to 10 ounces) Pound fresh tomatoes, finely chopped (about 1 1/2 cups)Ĭup pimento-stuffed manzanilla olives, quartered Small green bell pepper (about 5 1/2 ounces), seeded and roughly choppedĪjí dulce chiles, seeded and roughly chopped (optional)įresh cilantro stems with leaves, roughly choppedįresh culantro (recao) stems with leaves, roughly chopped (optional) Small yellow onion (about 4 ounces), peeled and roughly chopped Medium-ripe (yellow with some black spots) large plantains (about 4 1/2 pounds)
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