Type what you have

Ingredients

• ✓ green plantain
• avocado oil
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler.
3. 3 Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil.
4. 4 Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

By Yoly

Ingredients

• ✓ green plantain
• canola oil
• garlic salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
2. 2 Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

By LatinaCook

Ingredients

• ✓ green plantain
• salt
• black pepper
• queso fresco
• vegetable oil

Instructions

1. 1 Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.

By Hyper Jess

Ingredients

• ✓ green plantain
• canola oil
• garlic
• olive oil
• fried pork skin
• salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash garlic with olive oil in a mortar and pestle. Combine garlic mixture with pork rinds in a large bowl; set aside.
2. 2 Fry plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer fried plantains into the bowl with garlic mixture; toss to coat and mash with the pestle until smooth. Season with salt.
3. 3 Roll plantain mixture into two large balls or several small balls before serving.

By LatinaCook

Ingredients

• ✓ green plantain
• vegetable oil
• salt

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

By Luthiena

Ingredients

• ✓ green plantain
• oil
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
3. 3 Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
4. 4 Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down.
5. 5 Dip plantain slices in cold water.
6. 6 Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side.
7. 7 Season to taste with salt and serve immediately.

By Lymari

Ingredients

• ✓ green plantain
• olive oil cooking spray
• water
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Slice tips off the plantain. Make a vertical cut in the skin from end to end, making sure to cut only through the thick skin and not into the plantain flesh. Cut plantain, still with the peel, into 1-inch chunks. Peel the skin off each chunk starting at the slit you made.
3. 3 Place the plantain chunks in your air fryer basket and spray them with olive oil spray. Air fry for 5 minutes. Meanwhile, prepare a bowl of salted water.
4. 4 Remove the plantain pieces from the air fryer with tongs. Smash to about 1/2-inch thickness using a tostonera (plantain smasher). Soak the smashed tostones in the bowl of salted water while smashing the rest.
5. 5 Remove the tostones from the salted water and pat dry with a paper towel.
6. 6 Return tostones to the air fryer in batches, filling the basket with a single layer each time. Spray the tops with olive oil spray and season with salt; air fry for 5 minutes. Flip with tongs and spray the other side with olive oil spray. Season with salt. Air fry until golden brown and crisp, 4 to 5 minutes more.

By fabeveryday

Ingredients

• ✓ green plantain
• water
• olive oil
• onion
• salt
• anaheim pepper

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ green plantain
• mayonnaise
• ketchup
• garlic
• canola oil
• garlic salt

Instructions

1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Ingredients

• ✓ green plantain
• tomato sauce
• cilantro
• sofrito
• olive oil
• garlic
• sazon seasoning
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
2. 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
3. 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

By Healthy Delights by Libelula

Ingredients

• ✓ green plantain
• cilantro
• black pepper
• salt
• curry powder
• baby kale
• water
• tomato
• coconut milk
• carrot
• sweet potato
• ginger
• garlic
• jalapeno pepper
• red bell pepper
• onion
• chicken breast
• coconut oil

Instructions

1. 1 Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
2. 2 Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
3. 3 Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

By SheLovesPaleo

Ingredients

• ✓ green plantain
• cauliflower rice
• red pepper
• lemon juice
• tahini
• garlic
• cayenne pepper
• cumin
• salt
• avocado oil
• cayenne pepper
• paprika
• sea salt

Instructions

1. 1 Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
3. 3 Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
4. 4 Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
5. 5 Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
6. 6 Serve plantain chips with roasted red pepper-cauliflower hummus.

By Bibi

Ingredients

• ✓ green plantain
• canola oil
• garlic salt
• ground beef
• salt
• sofrito
• tomato sauce
• water
• sazon seasoning
• green olive
• cheddar cheese

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
5. 5 Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

By LatinaCook

Ingredients

• ✓ green plantain
• vegetable oil
• vegetable oil
• garlic
• beef skirt steak
• yellow onion
• cumin
• oregano
• mayonnaise
• american cheese
• tomato
• lettuce

Instructions

1. 1 Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
2. 2 Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
3. 3 Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
4. 4 To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

By LOSTNBFE29

Ingredients

• ✓ green plantain
• turkey sausage
• plantain leaf
• garlic
• salt
• oregano
• cilantro
• orange juice
• caper
• olive
• tomato sauce
• chickpea
• ham
• pork shoulder roast
• green bell pepper
• onion
• olive oil
• achiote seed
• lard
• milk
• yautia
• yuca

Instructions

1. 1 Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
2. 2 Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
4. 4 Mix 2/3 of the remaining lard into pork mixture in the pot.
5. 5 Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
6. 6 Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
7. 7 Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

By Mfact

Ingredients

• ✓ green plantain
• adobo seasoning
• cilantro
• green bell pepper
• carrot
• celery
• corn
• potato
• cassava root
• eddoes
• sweet potato
• pumpkin
• beef bouillon cube
• beef consomme
• chicken broth
• water
• vegetable oil
• vinegar
• vegetable oil
• onion
• lemon
• chicken drumstick
• pork loin roast
• beef chuck
• salt
• garlic
• oregano

Instructions

1. 1 Mash oregano, garlic, and 1 teaspoon salt in a bowl until well combined.
2. 2 Mix beef, pork, chicken, and lemon juice together in a large bowl; drain 1/2 of the liquid. Mix in onions, mashed garlic mixture, 2 tablespoons oil, and vinegar.
3. 3 Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.
4. 4 Transfer browned meats to an 8-quart Dutch oven. Pour in 1/2 of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.
5. 5 Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.
6. 6 During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board. Let cool slightly, then remove bones and chop or shred meat. Return meat to the stew and finish cooking.

By porchia