These are a mainstay at Cuban restaurants. Make sure your plantains are extremely ripe, with the peel black or almost black; that way, they are at their sweetest.
Servings: 8 - 10
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons olive oil
- 6 very ripe plantains, peeled and cut crosswise into 3 pieces of equal size
- Flesh of 1 avocado, cut into slices, for garnish
- Freshly squeezed lime juice, from 1 or 2 medium lines
Line a plate with several layers of paper towels.
Heat the butter and oil in a 12-inch cast-iron skillet over medium heat. Working in batches if needed, add the plantains and cook for 4 minutes on each side, until they are browned and lightly caramelized. Transfer to the paper towels to drain, and season to taste with salt while hot.
Serve with the sliced avocado on the side, and sprinkle the lime juice over the avocado slices.
From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington.
Tested by Amy Kim.
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