Machuca de Plátano:
Makes 6 side dish or appetizer servings
3 semi-ripe (green and yellow) plantains
2 heads roasted garlic
3 fresh jalapeños, seeded and finely chopped
1 onion, chopped
3 T. pork lard
Salt to taste
Cut unpeeled plantains in half crosswise, boil in water to cover until tender, drain, cool and peel. Place the peeled plantains in a bowl and mash with a potato masher. Squeeze the soft flesh out of the roasted garlic and add.
Sauté the jalapeño and onion in the lard until softened, and add to the plantains and garlic, along with salt to taste, incorporating ingredients thoroughly. Cook the mixture over medium heat, stirring, until heated through. Serve as a side dish, or with tostones or chicharrones for dipping, as an appetizer.
Recipe courtesy of Karen Hursh Graber
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