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Fried Plantains, The Authentic Mexican Recipe

Updated on February 12, 2015

Fried Plantains

From the Authentic Mexican Food Series: Perfectly Cooked Fried Plantains
From the Authentic Mexican Food Series: Perfectly Cooked Fried Plantains | Source

From the "Authentic Mexican Cuisine" series

Whenever I travel to a foreign country I notice that the “Mexican Food” in offer is really not that Mexican and, while it may have some Mexican elements involved, it isn’t the authentic thing. Mexican food throughout the world remains ridiculously limited and customized, turned into some kind of Texas idea of what the Mexican food should be in order to please the regions palate. I want to spread the word! As a Mexican I can tell you this country has an amazing variety of dishes that are not known throughout the world. Mexican food is much more than tacos and enchiladas and it need not to be changed, it is complex and varied and has the potential to please all kinds of palates. You will chose your favorite dishes.

The vegetarian garrison that follows is a delicious Mexican recipe that uses plantains , the fruit of a tropical plant of the same family as the banana, which looks very similar to the banana but is bigger, starchier and normally eaten cooked. It is one of the chief articles of food in tropical countries.

The best way to serve these fried plantains is as a garnish with salty food because it creates a perfect salty-sweet contrast. I personally like it with pan fried fish, shrimp or other seafood, a lentil stew or soup, black beans with white rice (as Cubans do), but it can almost go with any salty dish, so don’t hesitate to try whatever combination appeals to you. I have tried it with lots of things, from the examples I just gave you to chicken veggie salads. In Mexico it is often eaten with red rice (rice that has been fried, and then cooked in tomato sauce).


Plantains

Choose green plantains if you want to fry them (they won't absorb oil and will remain crispy)
Choose green plantains if you want to fry them (they won't absorb oil and will remain crispy) | Source

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Fried Plantains Recipe

Ingredients
(serves 6)

4 plantains (choose them thick to get more content and yellow, the black ones are already too ripe and get very easily soggy, you won´t get the same results)

Vegetable oil of your choice

Preparation

1. Cut the plantains in half and peel, then cut the halves lengthwise into strips 3-5mm wide.


2. Heat enough oil in a pan over high heat. It is very important that the oil is very hot (boiling) to ensure that when we fry the plantains, they are sealed almost immediately and don´t absorb oil; otherwise they get soggy and disgustingly fatty.

3. So once the oil is boiling, fry the plantains -keeping the heat high all the time- until they turn a nice golden brown color.

4. Remove the plantains from the oil and place them on absorbent paper towels to get the oil off the surface.

Recommendation: fried plantains taste much better if served hot and freshly fried.


Comments on "Fried Plantains, The Authentic Mexican Recipe"

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    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Hi IzIpio90, I guess all tropical countries have something in common. Fried Plantains are eaten in Mexico as well as other Latin American countries. I am glad you came by and read this Hub, thanks for your interest and kind comments.

    • lzlpio90 profile image

      lzlpio90 

      7 years ago

      This is great! Haven't known that it is popular in Mexico either! In our country, Philippines, we used banana instead of plantains.. And, it is very delicious..!

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Hi Shawn Scarborough, thanks for your appreciation, I am glad this hub gave you ideas and opened the universe of plantains for you. Hope you find the recipe enjoyable.

    • Shawn Scarborough profile image

      Shawn Scarborough 

      7 years ago from The Lone Star State

      This is a great hub. I have seen plantains in the super market before but I have never bought them because I didn't know how to prepare them. I can't wait to try this recipe.

    • profile image

       

      8 years ago

      Thanks livelonger! I also reckon photos are extremely helpful, particularly when cooking things you have never done before.

    • livelonger profile image

      Jason Menayan 

      8 years ago from San Francisco

      Great pictures, too. It's helpful to know what a well-cooked plantain should look like; sometimes word descriptions don't do the trick.

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      8 years ago from Mexico

      Thank you! mua! I have to give some credit to Martina and Alejandro who helped me out in this case

    • profile image

      Irka winniczuk 

      8 years ago

      I like your explanation of how to obtain a perfectly fried banana

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