If you have tried this staple of Costa Rica, often found on your
plate for breakfast next to a mountain of gallo pinto or accompanying a
typical casado, then you can try replicating the same flavor at home...
Costa Rica has an abundance of readily available fresh produce...find the freshest yellow plantain
(larger than a banana!) you can. Keep in mind you may also stumble
across the green variety, which can be used for stews or picadillos. But
pick a nice ripe yellow one.
Remove the skin. I usually do this by cutting it evenly in half, right through the middle. Short-ways, not long.
Then cut in quarter inch pieces.
The key to making this dish correctly? The OIL.
You want to use regular vegetable oil in a pan, covering the bottom well so that the plantain will not stick. Be sure to let the oil heat until it is hot enough to fry. (This is a common mistake...if you put the plantain in to early it soaks up the oil, gets mushy, and takes longer to cook...make sure the oil is ready for frying!)
Fry until both sides of the plantain are a light brown.
Remove from the pan and let excess oil soak into a paper towel or napkin on a plate before serving.
Serving suggestion: natilla! (sour cream)
Try it! and enjoy a little taste of Costa Rica...buen provecho ; ))
Pura Vida
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