20468 asados ripe plantains Recipes

plantains , bananas, ripe, but not past ripe, peeled and cut into bite-sized cubes, cayenne pepper or 1/2 tsp red pepper, peeled grated fresh gingerroot, salt, water, palm oil (for frying ) or vegetable oil (for frying)

ripe bananas, unpeeled, sweetened condensed milk (recommended : la lechera), ground cinnamon , to taste

plantain, peeled and chopped into 1/2-inch chunks (ripe , with black sports or all-black skin), all-purpose flour, sugar, baking powder, ground cinnamon, ground nutmeg, milk, egg, fresh pineapple, chopped, vegetable oil, for frying, powdered sugar (optional)

plantains (green or only slightly ripe ), lemon juice, ghee, onions, sliced thinly, cilantro, fresh, minced, bird chile, minced, stock (beef or vegetable)

plantains (over-ripe, peeled ), red onion (chopped ), fresh ginger (1-inch piece, peeled & mashed-finely minced ), scotch bonnet pepper (minced ), flour, salt, oil

plantains, very ripe, whole wheat flour, cinnamon, fresh ground black pepper, sugar, butter

plantains, ripe, olive oil, mozzarella cheese, shredded, black pepper

plantains, (soft to touch), sugar, cinnamon, cooked black beans, vegetable oil

ripe tomatoes, blanched,peeled,and chopped (about 40 to 45 tomatoes), onions, chopped, salt, sugar, vinegar, green bell peppers, cored and chopped, red bell peppers, cored and chopped

ripe tomatoes (peeled and chopped ), sweet peppers, chopped, hot peppers, chopped, onions, chopped, sugar, allspice, vinegar, salt, celery salt, cinnamon

ripe (black) plantains, peeled and sliced lengthwise 1/3 inch thick, chayotes--halved lengthwise, pitted and sliced lengthwise 1/4 inch thick, olive oil, salt, ripe pineapple--peeled , halved lengthwise, cored and sliced crosswise 1/2 inch thick

canola or vegetable oil, semi-ripe (yellow-black ) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals., chopped red onion, garlic cloves, chopped, ground beef chuck (80% lean), tomato paste, golden raisins, chopped, pimiento-stuffed green olives, coarsely chopped , plus 3 tbsp brine from jar, dried oregano, ground cinnamon, ground cumin, ground allspice, yellow cornmeal, queso fresco,* crumbled, divided, pimiento-stuffed green olives, drained, sliced

granulated sugar, water, salt, chiles moritas (dried bright red chipotle chiles, preferably soft; 3 oz), carrot, cut into 1/8-inch dice, olive oil, ground allspice, fresh thyme or 1/2 tsp dried, crumbled, fresh marjoram or 1/2 tsp dried, crumbled, turkish bay leaves or 1 california, cider vinegar, coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar, chopped garlic (3 to 4 cloves), red onion , halved lengthwise, then thinly sliced crosswise, very ripe large plantains (skin should be predominantly black; 1 1/2 lb total)

plantains (just ripe ), margarine, fresh lemon juice (or lime juice), honey

ripe bananas or 2 plantains, coarsely chopped, florida avocado, coarsely chopped, tomatoes, finely chopped, diced red onion, diced yellow bell peppers or 1/4 cup red bell pepper, diced green bell pepper, diced jalapeno, white vinegar, lime juice, brown sugar, dried cilantro, chili powder, cumin, garlic powder , to taste, fresh ground sea salt , to taste

ripe cooking bananas (plantains), egg, breadcrumbs (optional), queso fresco (optional), oil (for frying )

plantains, very ripe, cajeta mexican caramel sauce, chopped pecans or 1/2 cup walnuts or 1/2 cup almonds, shredded coconut (optional)