I know, I know that I ranted a little bit last week about my distaste for Mexico's general "fruit for dessert" philosophy, but now I have to eat my words and make an exception. I love plantains for dessert (and breakfast, too), but only on the condition that they're drowned in lots of cream and sugar - just like how I take my coffee.
Plantains are a truly quintessential Latin ingredient, from Cuba to Colombia, fried crisp to be chips, served with beans, completing a bandeja, boiled into a drink. Those countries on the Caribbean can (and do) do anything with a platano. The important thing to remember about working with plantains is that they have to be at the right stage for each recipe. This particular one requires a plantain beyond ripe, very soft, with a blackening peel, and that's about only five minutes away from being rotten. (As grossed out as you may be by their appearance and the fruit flies buzzing around, do not throw them out yet! They really are at their best!)
Ingredients
4 macho plantains
1 cup (250 g) media crema
1 cup sugar
oil for frying
Directions
1 - Prepare the plantains. Not only should the peels be black, but the plantain inside has to be soft (nearly smushy). If it isn't, squeeze the plantain while still inside the peel to soften it.
2 - Unpeel and cut in half lengthwise and then in half otherwise to make 4 finger like pieces per plantain (or leave them whole or cut in medallions, however you like, really).
3 - Over medium heat in a large pan, heat about a centimeter of oil.
4 - Carefully (!!) place the plantains in the oil and lower the heat.
5 - Cook the plantains for about 7 to 10 minutes on each side.
6 - Remove with a slotted spoon or spatula so that excess oil can drip off. (Do NOT drain on a paper towel - it will be a sticky mess and you will wind up eating quite a bit of that paper towel.)
7 - Serve warm topped with cream and sprinkled with sugar.
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