Simply Maduros

During the devastation of this hurricane season, I find comfort on maduros. I boiled them until the peel is easy to take off and they are soft and sweet, fried them either deep or pan-fry or saute them with butter, brown sugar and cinnamon for sweet dessert. I even do mofongo with ripe plantains. The sweet and savory mix is just amazing to me. Hence, maduros are one of my top 5 comfort foods.

In this time of tribulation for Puerto Rico, the diaspora feels united with our brothers and sisters in our homeland. We pray for them at all hours and we have been holding our phones anxiously waiting for their calls or texts. We have been answering every single number, including robocalls, just in case they are calling from a different phone. The desperation and frustration of Puerto Ricans here and there is mounting. I don’t know what the conclusion of this event will be for my island or Puerto Ricans abroad. But I think God has a plan and we must trust Him completely.

I will be blogging more now that I have a new equipment that can handle most things I throw at it. I will also be discussing Puerto Rico’s situation as we all work and help to get the island back to its former beauty. For now, please go out to your stores and get some maduros. I encourage all that read me to support Puerto Rican products and stores. The diaspora has shown an amazing support to the island and they need us more than ever. Let’s ask supermarkets for products from the island, support them and increase the trade with Puerto Rico. Let’s also continue pushing Congress to exempt Puerto Rico from Jones Act.

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Maduros

Ripe plantains or maduros have as many or more uses than green plantains. This is a very simple way to do maduros, but you can use maduros just like potatoes. 
Course Side Dish
Cuisine Puerto Rico
Keyword fried, maduros, plantains, yellow plantain
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 226kcal
Author Boricua On The Moon

Ingredients

Instructions

  • Slice the plantains vertically from tip to tip and slice in round disks or diagonal slices about 1/4 inch thick.
  • Fill a bowl with water, add the salt and soak the plantains in this water for about 10 minutes. Note: You can use adobo seasoning instead of salt.
  • In a heavy pot or pan fried skillet, add the grease and let it heat up on medium heat for about 2 to 3 minutes until hot. If you want a deep fried experience, use as much oil as you need to cover the plantains. If you, like me, want more of a pan-fried experience with less oil, then use a skillet with 1 or 2 tbsp of your preferred oil and add the plantains until golden on both sides, about 3 to 5 minutes each side depending on the heat.
  • Take the plantains off the heat onto a plate with a napkin. Let them cool off and enjoy with salt or adobo or plain. Note: You can use this size of maduro and dip with ranch dressing or homemade red sauce (check the recipe tab for it) or chimichurri. The sky is the limit.

Nutrition

Calories: 226kcal | Carbohydrates: 28g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Sodium: 294mg | Potassium: 446mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1010IU | Vitamin C: 16.5mg | Iron: 0.5mg

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