Plantains are cooking bananas that are used both green and ripe. Green, they’re treated as a starchy, not-at-all-sweet, potato-like vegetable to boil or fry as chips. As the fruit ripens, its sweetness increases dramatically, while it maintains a wonderful tanginess. Cooking dissipates mouth-drying tannins, which explains why plantains are rarely eaten raw. When ripe, these bananas are quite soft (but not mushy) and nearly black. When they’re perfect, they’ll look like a regular banana that should have been thrown out.
INGREDIENTS
- 2 large black-ripe plantains, peeled (you may need a knife to get through the tough skin) and sliced on a diagonal about ¼ inch thick
- 3 tablespoons butter
- Mexican crema for garnish
- Some crumbled Mexican queso fresco, for garnish
INSTRUCTIONS
Melt the butter over medium heat in an extra-large (12-inch) skillet, lay in the plantains in a single layer and cook until richly browned on both sides (about 4 minutes per side). Lay the slices on a serving platter, spoon on the crema and sprinkle with queso fresco.
