Let Us Teach You How To Make Plátanos Maduros That Your Mom Will Approve Of And Your Friends Will Love
Plátanos maduros are a pretty universal food in Latino culture. However, it is always served differently depending on what your heritage is. While Cubans tend to slice the ripe and yellow plantain to fry them, other nationalities fry them whole. Like you will see in the video above, the plátano macho maduro we will teach you to make is the plátanos rellenos de carne. The extra steps and time are necessary for creating the most delicious and multi-flavored dish you can imagine. Alone, a fried plátano maduro is a sweet and flavorful addition to any dish, especially if it is being paired with savory arroz con frijoles. The plátanos rellenos de carne are so dense and filling that they can stand in as a meal all by themselves. Give them a try and let us know what you think!
The plantain is a staple in Latin American cuisine. While more are grown in tropic regions in South America, the cousin to the banana has made an indelible impact on Latin American cuisine. In the Caribbean, the plantain is cooked two ways. One way is the maduro way that allows the fruit ripen and get sweet. The other way is when the plantain is still green and tough. The skin is hard to peel but the results are incredible. The plantain, once peeled, is sliced. Then the slices are fried and smashed before being fried a second time. The second time gives it a crispy and airy texture. Those golden, crispy fried plantain medallions are then covered in salt and served on the side of many meals.
Make sure you stick around with mitú and get the full video tomorrow on Facebook. You don’t want to miss Jeffrey talking to his mother about this masterful dish as he prepares to share it with his boyfriend. Happy Pride to all of our LGBTQ+ foodies and readers. Celebrate the month with sweet memories with friends and unforgettable meals around a table with all of those you hold near and dear to your heart. Whether it is with your family or your chosen family, you can never go wrong.
- 4 plantains, yellow and ripe for optimal sweetness
- 6 cups plus 4 tablespoons of vegetable oil, or another neutral flavor oil
- 1 pound of ground beef
- 1 head of cabbage, shredded and rinsed
- 1 yellow onion, diced
- 2 Roma tomatoes, or your preferred tomatoes, diced
- 2 cloves of garlic
- 1 cup of chopped cilantro
- 4 bay leaves
- 3 tablespoons of garlic salt
- 2 tablespoons of ground black pepper
- 2 tablespoon of ground cumin
- 2 tablespoon of beef broth powder
- cotija cheese
- 2 cans of tomato sauce
- 1 cup of ketchup
- Cut the ends of the plantains then peel them. Slice the plantains down the middle to create a pocket. *Do not slice all the way through the plantain. You want to create a pocket for the ground beef.*
- Add the 6 cups of oil to a heavy-bottomed pot and heat over medium heat. Make sure oil is hot by dropping a grain of rice into the oil. If it pops immediately, it is ready. Add the plantains, one at a time and careful not to overcrowd, and fry until they are golden.
- Remove the plantains when they are done and set them on a plate lined with a paper towel to drain.
- Add one tablespoon to a frying pan and heat over medium heat. Add one garlic clove and cook in the oil until it is deep golden brown.
- Remove the garlic and add the ground beef to the hot oil. Stir and break up the beef as it is cooking adding two tablespoons of garlic salt, one tablespoon of ground black pepper, ground cumin, beef broth powder, and two bay leaves. Stir the meat until it is done cooking. Drop heat to low and let the ground beef simmer as you prepare the salsa.
- Meanwhile, in a heavy-bottom pot, add two tablespoons of vegetable oil and heat over medium heat. Add a clove of garlic and cook in the oil until it is a deep golden brown.
- Remove the garlic and drop the heat to low. Carefully, add two cans of tomato sauce to the hot oil. Fill one can of tomato sauce with water and add to the tomato sauce mixture in the pot. Add the ketchup, ground black pepper, two tablespoons garlic salt, one tablespoon cumin, one tablespoon beef broth powder, and two bay leaves. Raise heat to medium-low and stir the tomato mixture making sure it has the same consistency as thick tomato soup.
- Add diced onion, cilantro, and tomato to the tomato mixture and stir them in. Let it simmer for 15 minutes or until the onions soften.
- To prepare the platano macho maduro, stuff the plantains with cooked ground beef. Be careful not to break them.
- When the plantains are filled with beef top them with the salsa, cabbage, cotija cheese, and cilantro if you desire.
- Serve it up to you boo and enjoy the rest of Pride Month with delicious food made at home.