Tambor De Plátano Maduro Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
• Mash plantains, milk, and butter together in the pot until smooth.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
• Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
• Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
• Serve plantains immediately.

Steps:

• Boil the plantains for 30 minutes.
• Let me them cool down until safe to handle.
• Meanwhile prepare a refrito, heat the butter over medium heat, add the onions, garlic and spices, cook for about 5 minutes or until the onions are soft.
• Peel the boiled ripe plantains.
• Working in batches, put the plantains, water, milk and refrito in a blender and mix until a smooth puree is obtained.
• Transfer the puree to a pan and heat over medium low until warm.
• Serve as a side dish for meat dishes, can also be served alone with crumbled cheese, sautéed bacon, chorizo or caramelized onions as toppings.

Steps:

• Peal and slice the plantains, fry them until brown, drain on a paper towel. Preheat oven to 350 degrees. In a large bowl using a fork or potato masher mash the plantains until smooth and thick. Devide the mixture in half. Lightly oil a 2 1/2 quart baking dish and place half of the plantain mixturespreading it evenly and patting it down with your fingers. Spread the picadillo on top and cover with the remaining plantains. Cover loosely with aluminum foil, banke on the middle rack for 20 minutes, then remove the foil, brush the top with the beaten egg and bake another 20 minutes. Serve hot