The hardest part of making these beauties is waiting for the plantains to turn black, though if you live in a neighborhood with a Latin market, you can probably buy them that way. Otherwise, buy the ripest (yellowest, with spots of black) plantains you can find and let them sit on your counter until they have turned black with no traces of yellow. To peel, cut off the tips, then cut crosswise into thirds; make a slit in the skin of each piece, then remove the skin. For Plantain and Meat Casserole (page 420), cut the plantains into thirds and then split each piece lengthwise—rather than cutting them crosswise—before sautéing.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the plantains into about 1-inch pieces. Put about 1/16 inch of oil in a large skillet over medium heat and, a minute later, add the plantains.
Step 2
Cook, turning as necessary and adjusting the heat so the plantains brown slowly without burning, 10 to 15 minutes. Serve hot, sprinkled with salt and pepper, with lime wedges on the side.
