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Maduros en Gloria (Sweet Plantain Casserole)
[Photographs: Maria Del Mar Sacasa]
Notes:
- Look for sweet plantains that are almost completely black on the exterior. If purchased while still yellow, store in a brown paper bag until they turn.
- Latin American crema is available in many supermarkets and specialty supermarkets. If you can't find, combine 1 3/4 cups sour cream with 1/4 cup heavy cream and 1 tablespoon lime juice.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | serves 6 |
| Active time: | 30 minutes |
| Total time: | 1 hour |
| Special equipment: | chef’s knife or serrated knife, large skillet, spatula, 8- by 8-inch baking dish, cooling rack |
| This recipe appears in: | Latin American Cuisine: Maduros en Gloria (Sweet Plantain Casserole) |
Ingredients
- 8 ounces cotija cheese, crumbled
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups Latin American crema (see note above)
- 1 tablespoon cornstarch
- 5 large ripe sweet plantains (see note above)
- 1 cup vegetable oil
- Kosher salt
Procedures
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1
Adjust oven rack to middle position and preheat oven to 375°F.
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2
In medium bowl, combine cheese, sugar, and cinnamon; reserve. In second medium bowl, combine 2 tablespoons crema and cornstarch until cornstarch is dissolved. Stir in remaining crema; reserve.
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3
With chef’s knife or serrated knife, trim and discard extreme ends of sweet plantains. Score each one lengthwise.
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4
Remove and discard peel. Slice sweet plantains on the bias into 1/2-inch thick slices.
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5
Heat oil in large skillet over medium heat until shimmering. Arrange about 1/3 of sweet plantain slices in single layer and cook until softened and deep brown, turning carefully with spatula, about 3 minutes per side. Transfer to large plate and season with salt. Repeat with remaining sweet plantains.
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6
Spread 1/2 cup crema in bottom of 8- by 8-inch baking dish. Arrange 1/3 of sweet plantains in single layer on top, then sprinkle 1/4 of cheese on top. Repeat procedure with remaining crema, cheese, and sweet plantains, finishing with cheese.
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7
Bake until bubbling and browned on top, about 20 minutes. Transfer to cooling rack and allow to rest about 10 minutes before serving.
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