Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting ...
my green plantain crisped nicer and was easier to cut uniformly, while the yellow plantain was softer, sweeter and cooked a darker brown and remained chewy. although these differences occured b...
These things are popular in Honduran cuisine. We call them tajadas. A great way to eat them, is by serving a seasoned ground beef mixture (diced potatoes, bell peppers, etc) over them with spri...
Excellent. Just returned from Cuba and we enjoyed them at the beach side restaurant. I am thrilled to make them at home. I followed the recipe to the tee and they were just like in Cuba.
Try these with Chimichurri an Argentine condiment made with parsley and Olive Oil It is great together
Just made these tonight 8/25/10 and they are actually really good. I heard ppl say that plantains were not good at all and I wouldn't like them. So I am glad that I at least tried them. As a chi...