Category Archives: recipes
Sopa de Res
I’m not usually one to deprive Carlos of a food he is craving if it’s in my abilities to make it. As old-fashioned as it may seem, making food for Carlos and the boys and watching them enjoy it is one of my favorite things. That being said, when Carlos requested Sopa de Res the other day, (something I make for the family often in the winter) I found it strange enough that I didn’t want to make it.
“Sopa de res?” I said, “But it’s summertime! It’s hot out!”
“What’s wrong with that?” Carlos said.
“You don’t eat stew in the summer – that’s just weird. Soups and stews are for fall and winter. They warm you up and comfort you when you’re cold.”
“Well, I don’t think like that,” Carlos reminded me. “In El Salvador the weather is always hot so when are we supposed to eat soup?”
I realized he had a point and bought what I needed to make Sopa de Res on Friday. As I make it right now, the weather seems to have obliged with my “soup eating rules.” It has been cold and rainy all weekend.
SOPA DE RES
Ingredients:
1 to 2 lbs. stew meat
2 tablespoons Canola oil
salt, pepper to taste
1 onion, chopped
4 cups vegetable broth
14 oz. chunky salsa (whichever kind you like)
1 to 2 cups baby carrots
2 cups chopped potatoes (whichever kind you like)
2 to 3 corn cobs broken in thirds, (1 cup frozen/canned corn can be substituted)
1/2 small cabbage chopped in wedges
sliced pickled jalapeños
handful fresh cilantro, washed and chopped
fresh lime wedges
Method:
Brown meat and onion in oil in a large soup pot. Season with salt and pepper.
Add broth and salsa. Meat should be slightly covered, if not, add water until it is.
Bring to a boil then lower heat. Simmer, loosely covered until meat is cooked and tender.
Add carrots and potatoes – Continue simmering until these are tender.
Add corn cobs. Simmer until corn is cooked.
Add cabbage and cook until tender, (not soggy!)
Ladle into bowls. Add cilantro to each bowl. Serve with a wedge of lime to squeeze on top and warm homemade tortillas. If you like it spicy, add some pickled jalapeños.
Recipe adapted from: Caldo de Res
El Desayuno Universitario – The University Student Breakfast
While we were in El Salvador we ate breakfast a couple times at a restaurant in Metrocentro called San Martin’s. One day I ordered something called “El Desayuno Universitario” (The University Student Breakfast). It was made of humble ingredients – french bread, cheese, beans, and a fresh salsa. I loved it.
Since coming back to the United States, I make this often – though usually for lunch or dinner. The entire family loves it, it’s affordable, healthy and easy to make. Here’s my version!
El Desayuno Universitario (The University Student Breakfast)
Ingredients:
French bread or bolillos sliced in half
Frijoles Molidos (refried beans)
Mozzarella cheese cut in slices or shredded
3 simple ingredients: bread, beans and cheese - ready for the oven!
Method:
1. Place bread slices on an ungreased baking sheet.
2. Spoon frijoles molidos onto the bread and spread to the edges with the back of the spoon.
3. Top each piece of bread with cheese.
4. Bake in the oven at 350 F until cheese is melted and bread is slightly toasted.
Optional: Put under a broiler to brown the cheese.
Serve with chunky-style salsa to spoon on top. I like to dice tomatoes with fresh basil and then add a little bit of extra virgin olive oil, salt and pepper, so it’s kind of like a Salvadoran version of bruschetta.
Eat like this, or add fresh salsa for a balanced meal!
Ensalada de Conchitas
Summer is on its way and so that means it’s time to break out the pasta salad recipes for picnics and barbeques. Here is a recipe for what is called “Ensalada de Conchitas” (little shell salad), because of the shape of the pasta used. (I have no idea if this is an “authentic” Salvadoran recipe but it’s something Suegra used to make which I’ve changed a little.)
ENSALADA DE CONCHITAS (LITTLE SHELL SALAD)
Ingredients:
• One 7 oz. package of “conchitas” pasta (the brand I use is La Moderna but any small shell-shaped pasta is fine)
• Mayonnaise (whichever brand you like)
• A handful of fresh cilantro, washed and chopped (best if you avoid the stems & use only leaves)
• Juice of 1/2 a lime
• 1 tablespoon of ketchup (brand not important)
• Salt & Pepper to taste
Method:
1. Boil water with a few dashes of salt. Add the pasta and cook until tender. Pour pasta into a colander and run cold water over them until they’re no longer hot.
2. In a large bowl, combine pasta with mayonnaise. The amount of mayonnaise will depend on your personal preference, so just add it slowly and mix it in until your preferred level creaminess is achieved.
3. Add cilantro, the juice of 1/2 a lime, and a tablespoon of ketchup. Mix well. Season with salt and pepper to your personal tastes and then refrigerate for at least an hour or two so it’s nice and cold before serving.
Frijoles
Frijoles de seda from El Salvador
If you didn’t grow up cooking your own frijoles, (or eating them for that matter), the process can seem intimidating. The closest I came to frijoles growing up was baked beans with hot dogs, or beans from a can for bean salad – an experience far different from Carlos’s, which was eating home-simmered frijoles in some form almost daily.
Beans are a big part of most Latin American culture and cuisine – so much so that there are many Spanish “dichos” (proverbs) that mention them.
Dichos about Frijoles (Beans)
• “Estás como los frijoles: al primer hervor se arrugan”. (“You’re like beans: From the first boil, wrinkled.” Said of those who are easily intimidated.)
• “Comes frijoles y eructas jamón”. (“You eat beans and burp ham.” Refers to people who are of humble origin, but presumed to be rich by others.)
• “Prefiero frijoles con amor que gallina con dolor.” (“I prefer beans with love than chicken with sorrow.”)
• “En política hay que ser como frijoles de olla, a veces abajo, a veces arriba…pero siempre dentro.” (“In politics you have to be like a pot of beans, sometimes down, sometimes up … but always inside.”)
• “A la mejor cocinera se le queman los frijoles.” (“Even the best cook burns the beans” – meaning we all make mistakes.)
• “Con esa carne ni frijoles pido.” (“With this meat, I don’t even ask for beans.” – This is a “piropo” or flirtatious saying a man might say to a woman.)
Learning to Cook Beans
All those beans may have put Carlos off because he isn’t crazy about them – and so, for the first few years of our marriage, I got away with canned beans. Eventually, with Suegra always telling me the canned beans were a “pecado” (sin), I knew I had to learn to cook them.
It took awhile for me to get the hang of it. There were pots of beans that burned, pots of beans that never softened, pots of beans that were tasteless, and even one I forgot I had left soaking that ended up fermenting. While this doesn’t sound encouraging to bean amateurs, it really isn’t that difficult if you know what you’re doing.
While I still keep the “sinful” latas de frijoles in my pantry, I make a pot of beans about once a month and they last as a compliment to several meals. We usually eat them as frijoles molidos or mixed with rice in a Salvadoran dish called “casamiento” (“marriage” in English. Cute name, right?) Sometimes I make black beans but more commonly it’s frijoles de seda – the small red beans loved by Salvadorans. Here are a few Salvadoran dishes that require beans:
"Gallo Pinto" is a Central American bean and rice dish similar to "Casamiento."
Image source: Lee Cohen
There are many varieties of pupusas - Pupusas de frijoles is one of them.
Image source: Andrew Griffith
Other Salvadoran dishes that use frijoles:
• Frijoles Molidos
• Sopa de Frijoles
• Platanos con Frijoles y Crema
Ready to make your own pot of beans? Here’s my method.
RECIPE: Frijoles Salvadoreños (Salvadoran Beans)
You need:
• 1 lb. frijoles de seda (it will say on the packaging. These can be found at Latino markets and look like small kidney beans.)
• 2 green onions, (roots chopped off)
• a few cloves of garlic
Method:
1. Pour beans into a large heavy bottomed pot. Sift through and remove any tiny pebbles or shriveled looking beans. Heat beans on stove with enough water to cover. Bring to a boil, remove from heat. This is known as a “quick soak.” Leave the beans in the hot water for 1 hour. After the beans have finished soaking, drain the water.
2. Add fresh water that comes an inch above the beans. Return pot to medium heat. Add the green onion ripped into large piece and garlic cloves, (these give the beans flavor.) DO NOT ADD SALT. Adding salt before beans have cooked will keep them hard.
3. Bring to a boil then cover and lower heat so beans simmer. It may take 3-4 hours before beans become sufficiently tender and you must make sure to add water when needed so pot doesn’t cook dry. Remembering to check on the beans is the hardest part for me. If you’re afraid you’ll forget, (and believe me, you don’t want your house to smell like burnt beans), consider setting a kitchen timer for 30 minutes each time you check them. When they’re tender you can add salt to your taste.
Image source: Lee Shaver
If you want to try some variations, know that every family cooks beans differently. People add all kinds of things to the water while the beans simmer: green pepper, chiles, onions, ham, bacon, sausage, tomatoes, garlic, and cilantro seem to be the most popular ingredients in various combinations. Here are a few of the variations my friends use:
“My grandpa used to add patitas de puerco and lots and lots of garlic!”
- Leslie / Cocina de Leslie
“After they are done, I re-fry them with chorizo. Well soyrizo now but the flavor is still there.”
- Ericka / Nibbles and Feasts
“We usually just throw in garlic and maybe a piece of pork.”
- Monique / Blogs By Latinas
Once the beans are cooked you can eat them as is or you can make a lot of other dishes. Here is my recipe for Frijoles Molidos and in time, I’ll be adding more!
How do you make beans?
Conchas – Pan Dulce
I have made conchas a few times, making adjustments each time to this recipe by Melissa Amador. This past weekend I think I finally got them just the way I like. Don’t be intimidated – try the original or my variation below. You’ll be surprised how easy it is and your house will smell like a panadería all day.
Conchas (Mexican-style Pan Dulce)
Ingredients:
5 teaspoons yeast
1 cup warm water
1 cup evaporated milk
3/4 cups sugar
2 teaspoons salt
2/3 cup butter, melted
2 eggs
8 cups all purpose flour
1 teaspoon pure lemon extract
Topping ingredients:
2/3 cups sugar
1/2 cup butter, softened
1 cup flour
2 teaspoons vanilla extract
a few drops red food coloring
Directions:
In a large bowl stir yeast and water. Add evaporated milk, sugar, butter, lemon extract, salt, eggs and half the flour. Gradually add the rest of the flour.
Knead on a floured surface. Work in an additional 1/4 to 1/2 of flour if the dough is too sticky. Knead for 6-8 minutes until smooth and elastic. Form into a large ball. Put in a large greased bowl. Cover in a warm area. Let rise until doubled (1 hour)
Topping Directions:
In a medium bowl beat sugar and butter. Stir in flour until it is like a paste. Mix in vanilla and red food coloring until desired pink color is achieved. (The food coloring is optional, but I think it’s pretty.) Set aside.
Back to the dough:
Cut dough into 24 equal pieces. Form into balls and place on a greased cookie sheet. (Twelve per cookie sheet works for me.) Divide the pink topping into 24 balls. Cover each dough ball with a thin layer of topping by pressing the pink topping flat into a disc-shape on top of the dough ball. You do not want the topping to be thick or it will fall off after baking. (See image)
These conchas have had the topping applied and decorated. Here they are rising under a cloth in a warm place.
Use a knife to cut grooves into the top of each concha. You can also use a drinking glass to make a pattern with curved lines.
Cover and let rise in a warm place for about 45 minutes.
Bake in 375 F oven on middle rack for a little less than 20 minutes.
Yield: 24 conchas
Tamales de Elote + Tamales Fritos
Tamales de elote (corn tamales) are often eaten for breakfast, (or any time really), in El Salvador, as well as in other countries in Central America. They are especially good if you re-heat them the next day by frying them, (which turns them into “tamales fritos” or fried tamales.)
Here is the recipe I use, adapted from the one found at Whats4Eats.com. If you want it completely authentic – (i.e. you want to use lard and fresh corn) – go check out their recipe. My recipe is easier and can be made year round because it uses canned corn – but I changed a few other things as well, and they’re delicious like this.
TAMALES DE ELOTE
Makes 1 dozen
What you need:
Corn husks (for wrapping) – 12
Butter, unsalted, softened – 1/2 cup
Baking powder – 2 teaspoons
Masa harina (MASECA) – 2 cups
Salt – 1 and 1/2 teaspoons
Whole milk or cream – 1 cup (warm)
Corn (whole kernel, sweet, no salt added) – 1 and 3/4 cups (drained) = about one 15.25 oz. can
Sugar – 3 tablespoons
Directions:
1. Put corn husks in a large bowl of warm water to soak.
2. Put butter, baking powder, corn and sugar in a blender or food processor and mix until combined. (Add a couple tablespoons of milk if blender blades won’t turn. This can be any kind of milk, including skim.)
3. In a large bowl, mix together (with your hands), the masa harina (MASECA), salt and warm milk. Knead until completely combined.
4. Mix the masa little by little into the blender mixture, using the blender to combine it. If the mixture is now too thick for your blender to handle, mix all into a bowl by hand. Squeeze the mixture through your hands until completely combined.
5. Drain the corn husks and shake dry, (it’s fine if they’re still moist.) You will either need to work fast so the husks don’t dry out again, or you can leave them in water and shake dry one-by-one as you use them.
6. Lay out a husk and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed part of the husk and insert it into the bottom. Repeat with the rest of the dough. (I go the extra step of wrapping my tamales in aluminum foil to prevent them from opening, which is easier than tying with string, which some people do.)
7. Steam the tamales in a steamer pot for 30-45 minutes. (If you don’t have a steamer pot, you can places balls of foil on the bottom of the pot and then put a metal pie plate on top of the foil. Make sure water doesn’t come above the plate. Over low heat, stack tamales on top of the plate and cover the pot. You may need to add water halfway through the cooking time if your pot cooks dry.)
8. Remove tamales and let cool. Serve warm, or refrigerate. To re-heat, unwrap tamal from corn husk and place on a comal or in a frying pan with a little oil. Cook on both sides until browned – now you have a tamal frito!
Paletas de Horchata (Salvadoreña!)
[Scroll down for English translation.]
Parece que todo el mundo está hablando de las paletas!
El año pasado, SpanglishBaby.com compartió una receta para hacer paletas de Arroz con Leche, (y se me entojó cuándo mencionaron las paletas de sabor a pistachio!) … Este semana TikiTikiBlog.com compartió unas recetas para hacer paletas de sabores Mango y Piña-Chili.
Hecho Al Azar de EatMexico.com: “Una vieja leyenda mexicana dice que los emperadores Aztecas tuvieron sirvientes que trajeron hielo del volcán Popocatépetl, fuera de la Ciudad de Mexico. Los emperadores comieron el hielo mezclado con frutas. Esto sueno exotico pero no esta apoyado por fuentes históricas escritas.”
Bueno, por suerte, recientemente compré moldes de paletitas bien cute, entonces estoy lista por tratar de hacer las paletas por primera vez. (Los moldes costaron menos de $2 en Wally World, y probablemente puedes conseguirlos también aun más baratos en una tienda “dollar”.)
El unico problema es, cuál tipo de paleta hago primero? … Como dijé, quiero probar mucho una paleta de pistachio, pero olvidé comprar pistachios, y también, siento que es demasiado ambisioso por mi primera vez. Busqué recetas en la internet para tener una idea y encontré sabores bien ricos. Me pusé más confundida y me dio todavia más ganas de comerme una paleta. Un sabor que encontré varias veces era “horchata” – pero me imaginé que estaban hablando de horchata mexicana.
Mira, mi esposo salvadoreño, Carlos, siempre me acusa que amo más las cosas mexicanas que las cosas salvadoreñas. Hoy voy a probarle que está equivocado – por lo menos esta vez. En el caso de horchata – la horchata mexicana no me llama la atención para nada – pero la horchata salvadoreña es posible mi bebida favorita!
¿Cuál es la diferencia? La horchata mexicana es hecha principalmente de arroz. Horchata salvadoreña es hecha de semilla de morro. Los ingredientes en la mayoría de horchatas salvadoreñas es algo así: semilla de morro, arroz, cacao, canela, maní, ajonjolí, vainilla, leche y azúcar.
Me gustaría que hubiera alguna manera de poder compartir el aroma con ustedes. Si hicieran una perfume de horchata salvadoreña, me lo pusiera… y yo me lamiera. En serio.
Entonces, decidí de hacer paletas de horchata salvadoreña. La receta es muy fácil y las paletas salieron bien ricas.
Paletas de Horchata Salvadoreña
Necesitas:
moldes para paletas
leche
mezcla de horchata salvadoreña
Direcciones:
Haz la horchata siguiendo direcciones en la bolsa, (usualmente necesitas 3 cucharadas de horchata por cada taza de leche.) La mayoría de mezclas ya contienen azúcar. Si la quieres más dulce, puedes hechar más azúcar a tu gusto. Use leche descremada porque las hice más saludables. Usando leche descremada resulto en una textura de helados. Si usas leche con grasa, vas a tener una paleta más cremosa.
Pase la horchata por un tamiz. Llena los moldes con la horchata. Pon las en el freezer. Para sacar las paletas del molde, pon las en un recipiente con agua caliente por unos segundos. Disfrutalas!
Para más información y recetas de paletas visita: Mi pagina sobre paletas en Scoop.it
Participaste en Spanish Friday? Deja tu link en comentarios!
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ENGLISH TRANSLATION:
It seems like everyone is talking about paletas lately!
Last year SpanglishBaby.com posted an Arroz con Leche paleta recipe, (and tempted me with the mention of Pistachio paletas!) … This week TikiTikiBlog.com posted a Mango and Pineapple-Chili paleta recipes.
Random Fun Fact from EatMexico.com: “An old Mexican legend says that the Aztec emperors had servants who would bring ice from the Popocatépetl volcano, outside Mexico City. The emperors would eat this ice, mixed with fruits. This sounds exotic but isn’t backed up by written historical sources.”
Well, luckily I recently bought cute little paleta molds so I’m ready to try my hand at paleta-making. (The molds cost less than $2 at Wally World and you might even be able to find them at the dollar store.)
The only problem is, which kind to make first? … Like I said, I really wanted to try pistachio but I had forgotten to buy pistachios and that seemed a little too ambitious for my first try. I researched recipes online to get an idea and kept coming across all the amazing flavors out there and just getting more and more confused and desiring of a paleta. One flavor I came across a few times was “horchata” – but I imagine they’re talking about Mexican horchata.
Now, my Salvadoran husband Carlos always accuses me of loving Mexican things more than Salvadoran things. Today I will prove to you that this isn’t true – at least not all the time. In the case of horchata – Mexican horchata does not tempt me even a little – but Salvadoran horchata is possibly my very favorite drink!
What’s the difference? Mexican horchata is made of mostly rice. Salvadoran horchata is made of Morro Seed. The ingredients in most Salvadoran horchata bags will read something like: Morro Seed, Rice, Cocoa, Cinnamon, Peanuts, Sesame Seed, Vanilla, Milk and Sugar. I wish there was some way to let you smell it. If they made Salvadoran Horchata perfume, I would wear it… and then lick myself. Seriously.
So, I decided to make paletas from Salvadoran horchata. This is really easy and they came out delicious.
Paletas de Horchata Salvadoreña / Salvadoran Horchata-flavored Popsicles
You need:
Popsicle molds
Milk
Horchata Mix
Directions:
Make Horchata following package directions. (Usually 3 spoonfuls to every cup of milk.) Most mixes already contain sugar. If you want yours sweeter, you can add more. I used skim milk to keep the paletas healthier. This yields an icier texture. If you use milk containing fat, it will give you a creamier texture.
Pass the horchata through a sieve. Pour horchata into molds. Freeze until solid. To release pops from the mold, set them in a bowl of warm water for a few seconds. Enjoy!
For more information, articles and recipes about paletas visit: My Paletas Scoop.it page
Did you participate in Spanish Friday? Leave your link in comments!
Patriotism & Hot Dogs
What is more American than hot dogs? – At least that’s what I used to think.
I remember the first time I proudly served Carlos hot dogs. They were perfectly grilled in a nice soft bun. On the table – ketchup, mustard and relish so he could put whichever combination he liked. After we ate I asked him what he thought of our dinner. His response? “They were okay… but I like the hot dogs in El Salvador better.”
Qué qué?! Hot dogs in El Salvador? … When I was actually able to accept that they do indeed eat hot dogs in El Salvador, (and I later found out that there are variations around the world!), I refused to accept that they could be better than AMERICAN hot dogs – because hot dogs are from “AMERICA.” … {Star Spangled Banner plays in the background} … I never knew how patriotic I was until he insulted our hot dogs.
Well, over the years, I’ve come to accept that even though I’ve brainwashed him into liking peanut butter and jelly and other such American delicacies, he will always believe Salvadoran hot dogs are superior to American hot dogs. He still talks about the hot dog vendors in the streets of El Salvador in the same way one would wistfully describe a beloved girlfriend they had left behind.
Sensuntepeque, Cabañas en El Salvador
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I have even tried to accommodate my husband by preparing the hot dogs in a more Salvadoran fashion. Per Carlos’s instructions, this involves:
• Slicing the hot dogs in a spiral
• Making sure the hot dog is cooked well done (either grilled or fried in oil)
• Toasting the bun
• Preparing a cabbage & mustard topping
I don’t know if that is officially a “Salvadoran hot dog” – but that’s how he’s asked me to make them. Here is how I make the cabbage topping.
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Salvadoran Cabbage Topping for Hot Dogs
You need:
1/2 a small cabbage head shredded
yellow mustard
salt and pepper
oil
Method:
Heat a few tablespoons of cooking oil in a pan over medium-high heat. Add cabbage – frying while stirring for a minute. Add a few tablespoons of mustard. Continue to cook until cabbage caramelizes a bit, but don’t cook until soggy. Add salt and pepper to taste. Serve on top of hot dogs.
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As for Suegra, she goes one step further – she eats her hot dog inside of a tortilla.
Suegra's hot dog
Charamusca
When I peeked into the ice cream freezer at the Latino Market, I saw amongst the usual popsicles and choco-bananas, something new.
“What’s that in the plastic bag?” I asked Carlos.
“Charamusca,” he said.
At 50 cents each, I decided to bring one home and give it a try. “Charamusca” in Mexico is a twisted caramel candy – but in El Salvador “Charamusca” is what they call a type of frozen treat. They come in various flavors, (the one I bought seemed to be coconut milk), but they’re frozen in plastic baggies.
Carlos showed me how to eat it: You simply bite a corner of the plastic off with your teeth, and then work it out through the hole while sucking on it.
These would be easy to make with kids over the summer: Just pour juice or a homemade fruit smoothie into plastic baggies, tie closed, and freeze. (I recommend eating them outdoors. They get sticky!)
While trying to find out more about “charamuscas”, I stumbled upon this odd music video. Say what you want about Salvadorans, but they know how to have fun.
How to Win a Salvadoreño’s Corazón
So, you’re a gringa (or gringo!) and you’ve fallen in love with a cute Salvadoran. Hey, it happens. But now how do you win his or her corazón? … Two words… “plato típico.”
“Plato típico” [typical dish] can refer to any traditional meal, but this is the “Plato típico” for “desayuno” [breakfast.] A typical breakfast in El Salvador usually consists of thick handmade corn tortillas, huevos picados [scrambled eggs], frijoles molidos [pureed beans], platanos fritos [fried plantains], and crema [sour cream.] … this meal is usually served with coffee.
Here are the recipes you need to make a typical Salvadoran breakfast.
Tortillas
Simply purchase a bag of corn flour for tortillas and follow the directions on the bag. The most commonly used brand is MASECA. Salvadoran tortillas are typically formed in the hand and patted back and forth before being placed on a comal [griddle.] Salvadoran tortillas are usually thicker than store-bought tortillas and are not formed using a tortilla press.
Huevos Picados [Scrambled Eggs]
Beat eggs in a bowl with a little salt. Stirring often, in a pan greased with oil or butter, cook until fluffy. (Some people add chopped tomato and onion.)
Crema [Cream]
If you can’t find Salvadoran crema, any full fat sour cream will do. (We like Daisy brand sour cream.)
Frijoles Molidos [Pureed Beans]
If you can’t find Frijoles Rojos Salvadoreños, [Salvadoran Red Beans] – you can use any small red or black beans. You will have to cook the beans the day before if using dry beans. Cook following standard directions, but add to the water 2 green onions and some garlic for flavor. (Do not add salt until after they’re cooked or they’ll be hard.)
The next day, cook beans with a few spoonfuls of lard, oil or butter. Put into a blender with some of the bean water (reserved from boiling the day before.) Blend until smooth. Heat again, adding salt to taste.
If using canned beans, simply drain, cook with a spoonful of minced garlic, and a few spoonfuls of lard, oil or butter. Put into a blender and blend until smooth. Add a little oil or melted butter if the mixture is too dry and the blender blades won’t move. Add salt to taste.
Platanos Fritos [Fried Plantains]
Choose plantains that are yellow with black markings – this means they’re ripe. You don’t want them to be really black (too ripe/mushy), but you don’t want them plain yellow or green, (they’ll be hard and not sweet enough).
Remove peel with a knife by splitting it open and peeling off. Cut plantain in half width-wise. Cut each half into three pieces. (Alternately, you can cut the entire thing into circles.) Fry in a little oil until browned on each side.
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Arrange on a plate, serve with coffee.
Watch him fall in love.
