Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack.
Note: Ripe plantains will be completely black—almost to the degree that you think you need to throw them out.
Heat oil in skillet over medium heat until shimmering. Add the plantains in a single layer (the oil should come at least half way up their sides. If not, add more oil). Cook, shaking pan occasionally, until lightly golden brown on first side, about 2 minutes. Cook second side until light golden brown, about 1 minute longer. Reduce heat to low and continue cooking until dark golden brown and caramelized, about 4 minutes longer.
Transfer plantains to paper towel-lined plate with a slotted spoon or spatula. Flip a few times to drain completely, then season immediately with salt. Serve immediately with Mint Mojo or Ají on the side.
12-inch non-stick or cast iron skillet
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|Total Sugars 14g|
|Vitamin C 124mg||622%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|