Want more chips in your life? Of course, you do! We enjoy mariquitas more than any other potato chip but yuca chips and taro chips are also crowd favorites!

What else can you make with plantains? I’m glad you asked! Green plantains can turn into crispy tostones or even tostones rellenos! Typically, we serve these mariquitas with mojo as appetizers and the tostones are perfect as a side dish.

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Mariquitas Cubanas (Fried Plantain Strips)

Plantain strips made with 3 ingredients: green plantains, neutral oil, and salt. This deliciously crispy salty Cuban snack is fried to perfection and served with garlic mojo dipping sauce. ¡Que rico!

Course Appetizer, Snack

Cuisine Cuban, Latin

Keyword chicharitas, chifles, fried plantain chips, garlic mojo sauce, mariquitas, plantain chips, plantain chips recipe, plantain strips

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 151kcal

Author Jamie Silva

Equipment

• Dutch Oven

Ingredients

Garlic Mojo Dipping Sauce

• 6 cloves garlic mashed to a paste
• 1/4 cup fresh navel orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1/3 cup olive oil
• 1/2 teaspoon salt
• Pinch of black pepper

Plantain Chips

• 2 large green plantains
• 1/2 cup oil for frying (any oil with a high smoke point)
• Salt to taste

Get Recipe Ingredients

Instructions

• To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Set aside.
• Peel the green plantains by slicing a shallow opening lengthwise using a sharp knife. Remove the green peel. Discard.
• Using a vegetable peeler or mandolin on the thinnest setting, slice the plantain, lengthwise. The slices should be paper-thin ribbons.
• In a large pot, heat oil over medium-high heat to 400ºF. Transfer the slices into the hot oil in small batches (5-6 at a time) so they don’t stick together. Fry for about 1-2 minutes, until golden brown and crispy.
• Remove them with a slotted spoon. Drain on paper towel-lined plates. Season with salt. Serve with mojo dipping sauce. Enjoy!

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 294mg | Potassium: 437mg | Fiber: 2g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 31mg | Calcium: 16mg | Iron: 1mg

The post Mariquitas Cubanas (Fried Plantain Strips) appeared first on A Sassy Spoon®.

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Deep Fry Pan

This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!

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Boiling The Chicken Thighs

First thing first, we need chicken. You can either boil the chicken thighs the way I’m about to explain or buy a rotisserie chicken if you’re pressed for time. I won’t tell, I promise. It’ll be our little secret.

Cooking The Cuban Chicken Filling

Now here’s where the magic happens! We’re using the same ingredients in arroz con pollo to cook the shredded chicken thighs. Make Abuela proud, guys!

Filling The Chicken Empanadas

You definitely do not want to overfill the empanadas or you run the risk of them bursting while cooking. I recommend 2-3 tablespoons of the chicken filling per empanada round.

Wait! You have to make my sweet guava & cheese empanadas next. They are to die for! Now you know what to do with leftover dough.

Cooking The Empanadas – 3 Ways

While I’m not a fan of frying with hot oil (I run away from the stove after I drop an empanada in the pot – don’t make fun of me!), it really is the best way to make these chicken empanadas.

But… you can make them in the oven or air fryer, just note, the time, temperature, and texture may vary.

On The Stove

In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.

Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.

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Authentic Cuban Chicken Empanadas

Let's savor the flavors of Abuela's arroz con pollo in a whole new way with these Cuban Chicken Empanadas! Tender, shredded chicken thighs seasoned with all the traditional Cuban spices you love in a pork lard-infused sweet dough. It doesn't get any better than this!

Course Appetizer, Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword cuban chicken empanadas, cuban empanadas, empanadas de pollo

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 empanadas

Calories 119kcal

Author Jamie Silva

Equipment

• Deep nonstick skillet

Ingredients

Empanada Dough

• 12 empanada dough rounds (or store-bought empanada discs)
• 1 chicken bouillon cube
• 1 lb boneless, skinless chicken thighs thawed
• 3 tablespoons olive oil
• 1/2 cup diced onion
• 1 medium green bell pepper thinly sliced lengthwise
• 1/4 cup jarred red pimientos thinly sliced lengthwise
• 4 cloves garlic minced
• 1/4 cup dry cooking wine vino seco
• 4 ounces tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt + pepper to taste
• ½ cup Spanish pimiento stuffed olive slices
• Canola oil for frying

Get Recipe Ingredients

Instructions

• In a large pot, add 4 cups of water and crush the bouillon cube with your fingers. Stir then add the chicken thighs. Bring to a boil.
• Cover and cook for 25-30 minutes or until the chicken is cooked through (internal temp 165ºF). Remove the chicken from the pot and shred with two forks on a plate. Set aside.
• In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper.
• Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.
• Add 2-3 tablespoons of the chicken filling into the center of the dough disc. Lightly brush the edges of the disc with water.
• Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
• In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.

Notes

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.

Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.

Nutrition

Serving: 1empanada | Calories: 119kcal | Carbohydrates: 3g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 297mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg

The post Authentic Cuban Chicken Empanadas appeared first on A Sassy Spoon®.

5-Star Review

“I was so scared to make this but was amazed as to how easy it was to make maduros. I have loved maduros ever since I was a kid. I made mine with a fried egg and some refried beans on the side for a nice desayuno.”

—Manny

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10 Inch Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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Step-By-Step Instructions

Making sweet plantains is pretty straightforward. Since we will be frying the sliced ripe plantains, you should use oil with a high smoke point, like vegetable oil or canola oil.

I absolutely love serving maduros next to arroz con fijoles and pollo asado, or any protein, honestly. Whenever you want to add some sweetness to any savory dish, that’s when sweet plantains are one of the best Cuban side dishes!

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15-Minute Fried Sweet Plantains (Platanos Maduros)

Sweet plantains or Platanos Maduros are made from ripe green plantains that are sliced and then fried until caramelized and crispy on the edges. Plantains are a staple in Cuban Cuisine and make the best side dish for just about any meal. Learn how to bring this sweet side dish to life with just 2 ingredients, minimal prep, and ready in 15 minutes!

Course Side Dish

Cuisine Cuban

Keyword fried plantains, maduros, plantains, platano maduros, sweet plantain recipe, sweet plantains

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 170kcal

Author Jamie Silva

Equipment

• Dutch Oven

Ingredients

• 2 large ripe plantains (the darker the skin, the sweeter they will be)
• Oil (high smoke point)
• Salt

Get Recipe Ingredients

Instructions

• Start by cutting the ends off the plantains with a sharp knife. Using the tip of the knife, make a shallow cut lengthwise along the plantain. Gently peel the skin off with your fingers. It should come off easily since they are soft (ripe).
• Using a sharp knife, slice the plantains, diagonally, about 1/2-inch thick. Make sure they are all as close to the same size as possible so they cook evenly.
• In a large nonstick skillet, heat enough oil to cover the bottom of the skillet. The amount of oil depends on the size of your frying pan. It should be no more than 1/2 cup of oil. Keep in mind that sweet plantains absorb oil, so you may need to add more oil if frying multiple batches.
• Over medium-high heat, pan-fry the sliced plantains until they're golden brown and the edges are crispy. Depending on the size and thickness of the slices, this can take anywhere from 3 minutes per side to 5 minutes per side.
• Transfer the fried plantains to a paper towel-lined plate to drain. Season them with salt and serve immediately. Enjoy!

Video

Notes

To make sweet plantain in the air fryer, place the sliced plantains in the air fryer basket, spray with cooking spray, and cook for about 8-10 minutes at 380ºF.

Depending on your air fryer, you may need more or less cooking time. You may also need to cook them in batches. Adjust accordingly.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg

The post 15-Minute Pan-Fried Sweet Plantains (Maduros) appeared first on A Sassy Spoon®.

5-star review

“Thank you for a delicious and authentic tasting recipe. I’ve made this soup 3-4 times now. It was perfect the first time and every time after. I’ll keep coming back to this recipe forever!”

—Jocelyn

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Cuban Black Bean Soup (Sopa de Frijol Negro)

My homemade version of classic Cuban black bean soup (sopa de frijol negro) is made with dried black beans, ham hock, Cuban sofrito, and spices. A comforting dinner soup that cooks “low and slow”, it’s creamy yet brothy, wonderfully savory, and easy to make at home following a few simple steps.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine American, Cuban

Keyword black bean soup, creamy black bean soup, cuban black bean soup, sopa de frijol negro

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 278kcal

Author Jamie Silva

Ingredients

• 1 lb dried black beans
• 1 smoked ham hock (omit to keep the soup vegetarian)
• 2 tablespoons olive oil or more as needed
• 1/2 cup diced onion diced
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 4 cloves garlic minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1 bay leaf
• 1/2 teaspoon salt or more to taste
• 1/4 teaspoon black pepper or more to taste

FOR GARNISH:

• Sliced avocado
• Chopped cilantro
• Sour cream
• Lime wedges

Get Recipe Ingredients

Instructions

Soak The Beans

• In a Dutch oven, add the black beans and ham hock. Add enough water to cover the beans entirely. Simmer, covered with the lid, for 1 1/2 hours to 2 hours or until the beans are tender.
• Add more water as they cook so they don't dry out. Sometimes it may require more than 2 hours for the beans to soften so keep your eye on it and add water as needed.

Make The Cuban Black Bean Soup

• In a large skillet, heat oil over medium-high heat. Add the onions and bell peppers and sauté for 1-2 minutes. Add in the minced garlic and sauté for 30 seconds.
• Stir in ground cumin, dried oregano, vinegar, sugar, bay leaf, salt, and pepper. Sauté for another 3 minutes.
• Add the sofrito to the Dutch oven. Bring to a boil then turn down the heat to LOW. Simmer for 30-40 minutes until the beans are creamy and delicious. While cooking, feel free to mash some of the beans with a wooden spoon.
• Remove the bay leaf and ham hock from the pot. Make sure all the meat fell off the ham hock. You may have to shred it a bit with two forks. Taste and adjust seasonings.
• If you're not a fan of texture, you can use an immersion blender (away from the heat) to blend the soup to your liking. Serve the black bean soup with your favorite garnishes. Enjoy!

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 23g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 586mg | Fiber: 7g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg

Thank you Califia Farms for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

The post Cuban Black Bean Soup (Sopa de Frijol Negro) appeared first on A Sassy Spoon®.

5-star review

“I loved how easy this recipe was! I first had tostones on a trip to PR and loved them. I used a tortillera to smash the plátanos.”

—Manny

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Where To Buy Plantains

Plantains can be purchased at grocery stores, ethnic markets, and farmers’ markets, as well as online retailers and wholesale stores.

Cuban Garlic Sauce for Tostones

Ok, let’s clear this up: There’s no such thing as “Cuban Tostones” since they’re primarily a Latin American staple. With that said, many Cuban restaurants serve garlic mojo sauce with tostones so we’re making it!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as a Cuban Mojo Criollo (Mojo Marinade). This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and delicious!

Garlic Mojo Dipping Sauce Recipe

• 6 garlic cloves, mashed to a paste
• 1/2 cup sour orange juice
• 1/3 cup olive oil
• 1/2 teaspoon salt
• Pinch of black pepper

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Plantain Press

This bamboo plantain press makes perfectly pressed plantains (or tostones) which are perfect for cooking!

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How To Peel & Slice Plantains

To peel and slice plantains, start by cutting off both ends and making shallow lengthwise slits along the ridges. Peel away the skin using your fingers or a knife, then slice the plantain into desired shapes on a cutting board.

For tostones, slice the plantain into thick rounds, about 1/2 to 3/4 inch thick. One large plantain makes anywhere from 5 to 6 tostones depending on their size.

Cooking Instructions

Making tostones is not a difficult process at all. And they are absolutely worth the effort! Here’s how you make them:

Fry the thick plantain slices. In a deep nonstick skillet, heat oil over medium-high heat. Add the thick plantain slices to the skillet, making sure there is enough oil to cover the slices. Make sure you fry them in enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil. Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.

Flatten the fried plantain slices. Using a plantain press wrapped in plastic wrap, flatten the plantain chunks to about 1/2-inch thick. You could also use a paper towel folded over or a cup or plate to smash the plantains. Whatever works!

Fry the flattened plantains. Once the plantain chunks are flattened, fry them for about 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time if you’d like).

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Authentic Cuban Tostones (Twice-Fried Plantains)

Tostones, a classic Latin staple, are twice-fried plantains made from green plantains. They're prepared by peeling, slicing, frying, smashing, and then frying again. For a Cuban twist, serve tostones with a garlic mojo dipping sauce. Enjoy them as an appetizer or side dish alongside dishes like picadillo, arroz con pollo, or sopa de pollo.

Course Appetizer, Side Dish, Snack

Cuisine Latin

Keyword cuban tostones, fried plantains, plantain, tostones, tostones recipe, twice fried plantains

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 165kcal

Author Jamie Silva

Equipment

• Plantain press
• Deep nonstick skillet

Ingredients

• 2 large green plantains
• 1/3 cup neutral oil (high smoke point)
• Salt to taste

Optional: Garlic Mojo Dipping Sauce

• 6 cloves garlic mashed to a paste
• 1/2 cup sour orange juice*
• 1/3 cup olive oil
• 1/2 teaspoon salt
• Pinch of black pepper

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Instructions

• Using a sharp knife, carefully peel the green plantains lengthwise. Slice the plantains into 2-inch chunks. Set aside.
• In a deep nonstick skillet, heat oil over medium-high heat. Add the plantain slices to the skillet. Fry for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
• Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
• Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. Enjoy!
• Optional: To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Serve with tostones. Enjoy!

Video

Notes

You can transfer the oil to an airtight container and reuse it at a later time if you’d like.

*You can use store-bought sour orange juice for the garlic dipping sauce or make your own. Here is the recipe. To make fresh sour orange juice, stir the following juiced citrus together until well combined:

• 1/4 cup fresh navel orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice

Nutrition

Serving: 1serving | Calories: 165kcal | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g

The post Authentic Cuban Tostones (Twice-Fried Plantains) appeared first on A Sassy Spoon®.

This Cuban classic, made from boiled and mashed plantains, is a true taste of home. Similar to maduros (sweet plantains) and tostones, this humble yet delicious concoction embodies the essence of Cuban cuisine, combining the natural sweetness of ripe plantains with a touch of savory goodness.

Whether as a side dish or the star of the meal, Fufu de Platano’s versatility makes it a beloved favorite. Let me show you how to make it!

Why You’ll Love This Recipe

• Authentic Cuban Flavors. This dish is a quintessential part of Cuban cuisine, and preparing it at home provides an authentic taste of Cuban flavors and traditions. It’s a chance to immerse yourself in the rich food culture of Cuba and savor a beloved Cuban comfort food.

• Simple Ingredients, Big Flavor. Fufu de Platano is a testament to the magic of simple ingredients and traditional cooking techniques. With just a few readily available ingredients like plantains, garlic, salt, and olive oil, you can create a dish bursting with flavor.

• Versatility and Nostalgia. Fufu de Platano is not only a delightful side dish but also a versatile component of many Cuban meals. It pairs perfectly with a variety of main courses, from Cuban Picadillo, Arroz Con Pollo, or Camarones Enchilados.

Ingredients You’ll Need

• Ripe Plantains. Yellow plantains are used for their sweet, creamy texture, they contrast beautifully with the savory elements in the dish, creating a harmonious balance of flavors.

• Green Plantain. Provides the essential starchy base, lending to the signature thickness and hearty consistency of the boiled, mashed plantains.

• Olive Oil. Adds a subtle richness to the dish, enhancing its overall depth of flavor. Also, helps keep the pork belly pieces from sticking.

• Yellow Onions. Contribute a sweet and aromatic quality, complementing the dish’s other ingredients and adding complexity to the taste.

• Garlic. Provides a pungent kick of flavor, intensifying the savory profile of the dish and giving it that unmistakable Cuban flair.

• Lime. The zesty acidity offers a refreshing contrast to the richness of the pork and plantains, brightening up the overall taste.

• Chicken Stock. Serves as a flavorful liquid base, infusing the dish with a savory depth that ties all the ingredients together.

• Salt and Pepper. Season and balance the flavors, ensuring that each bite of the mashed plantains is perfectly seasoned and satisfying to the palate.

• Pork Belly. If you want to add some crunch to the fufu, you can fry up some pork belly pieces, sprinkle them on top, and/or fold them in.

When you’re done making this recipe, make my Chicharrones (Cuban-Style Fried Pork Belly)!

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Potato Masher

A potato masher is an essential tool for creating creamy mashed dishes and saving time and effort in the kitchen.

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Step-By-Step Instructions

• Boil the Plantains. In a large saucepan with salted water, bring to a boil and add green plantain chunks first. Reduce heat to medium low and cook for 10 minutes. Now, add in the ripe plantains and cook for another 10 minutes until the plantains are softened.

• Season and Saute the Pork. In the meantime, add two pinches of salt to the pork pieces. In a large skillet, heat olive oil at medium heat. Add the pork pieces and sauté until browned and crispy. Drain and transfer the pork pieces to a bowl but leave the pork drippings in the skillet.

• Create the Garlic-Onion–Lime Mixture. Heat the pork drippings at medium heat. Add the diced onions and sauté for 3-4 minutes. Add minced garlic and sauté for 1 minute. Remove the skillet from the heat and stir in the lime juice. Set aside.

• Mash the Plantains. Drain the plantains and transfer to a bowl. Start mashing the plantains using a potato masher or a fork. Add 1/4 cup of chicken stock and 4-5 tablespoons of the garlic-onion-lime sauce and continue mashing.

• Fold in the pork pieces but leave some to sprinkle on top. Season with salt and pepper to taste. Continue adding chicken stock, 1/4 cup at a time, and mashing until you get a soft, thick paste-like consistency, like mashed potatoes.

Recipe Tips & Tricks

• Use firm, unripe green plantains for the initial boiling. These will provide the starchy base needed for the dish.

• Use ripe, yellow plantains for the second stage of cooking. They should have yellow skin with some black spots. These ripe plantains add sweetness and creaminess to the fufu.

• Achieve a smoother consistency by mashing the plantains while they’re still hot after they’ve boiled until softened.

• Control the texture with chicken stock. Add chicken stock gradually; start with 1/4 cup and add more as needed until you get your desired texture.

When you’re done making this recipe, make another one of my classic Cuban side dishes!

Serving Tips

Fufu de Platano’s sweet and savory profile complements these main dishes to enhance the overall meal. It pairs wonderfully with delicious Cuban stews and soups, fish, chicken, and more. Here are some suggestions:

• Make it for breakfast. Serve boiled, mashed plantains with fried eggs and sliced avocado and you’ve got yourself a hearty breakfast for any day of the week!

• Serve as a side dish with Cuban Pollo Asado (Grilled or Roasted Chicken), Cuban Pollo a la Plancha (Easy Griddled Chicken Breast), or Churrasco Steak.

• Enjoy it on its own. While it’s often served as a side dish to complement other main courses, Fufu de Platano can also be a flavorful stand-alone option.

Storage Tips

• In the fridge. Store Fufu de Platano in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled completely before refrigerating. You may want to store the pork pieces separately to crisp up before reheating and serving.

• In the freezer. To freeze, portion Fufu de Platano into airtight containers or freezer bags, remove excess air, and store for up to 2-3 months.

• To reheat. Reheat in a microwave or on the stovetop over low heat, stirring occasionally until heated through. Add extra chicken stock as needed to achieve the desired consistency and maintain moisture. Crisp up the pork pieces on the stove before topping.

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Fufu de Platano (Cuban Boiled Mashed Plantains)

Fufu de Platano, a beloved Cuban classic, celebrates the beauty of mashed plantains. Ripe and unripe plantains are boiled and then mashed to a creamy perfection. Seasoned with salt, onions, garlic, a hint of lime, and a touch of chicken stock, it's a burst of Cuban flavors in every spoonful. Whether as a side dish to your favorite main dish or enjoyed solo, it's a delightful harmony of sweet and savory, capturing the essence of Cuban cuisine with each delectable bite.

Course Dinner, Main Course, Side Dish

Cuisine Cuban, Latin

Keyword boiled mashed plantains, cuban fufu, cuban mashed plantains, fufu de platano

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 550kcal

Author Jamie Silva

Equipment

• Deep nonstick skillet

Ingredients

• 2 large yellow medium-ripe plantains peeled and cut into 2-inch chunks
• 1 large green plantain peeled and cut into 2-inch chunks
• 2 tablespoons olive oil
• 1/2 lb pork belly cut into small 1/2-inch pieces
• 1/4 cup yellow onions finely diced
• 3 cloves garlic finely minced
• Juice from 1 lime
• 1 cup chicken stock divided
• Salt and pepper to taste

Get Recipe Ingredients

Instructions

• In a large saucepan with salted water, bring to a boil and add green plantain chunks first. Reduce heat to medium low and cook for 10 minutes.
• Now, add in the ripe plantains and cook for another 10 minutes until the plantains are softened.
• In the meantime, add two pinches of salt to the pork pieces.
• In a large skillet, heat olive oil at medium heat. Add the pork pieces and sauté until browned and crispy. Drain and transfer the pork pieces to a bowl but leave the pork drippings in the skillet.
• Heat the pork drippings at medium heat. Add the diced onions and sauté for 3-4 minutes. Add minced garlic and sauté for 1 minute. Remove the skillet from the heat and stir in the lime juice. Set aside.
• Drain the plantains and transfer to a bowl. Start mashing the plantains using a potato masher or a fork. Add 1/4 cup of chicken stock and 4-5 tablespoons of the garlic-onion-lime sauce and continue mashing.
• Fold in the pork pieces but leave some to sprinkle on top. Season with salt and pepper to taste.
• Continue adding chicken stock, 1/4 cup at a time, and mashing until you get a soft, thick paste-like consistency, like mashed potatoes.
• Serve hot!

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 47g | Protein: 8g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 41mg | Sodium: 41mg | Potassium: 808mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1018IU | Vitamin C: 27mg | Calcium: 15mg | Iron: 1mg

The post Fufu de Platano (Cuban Boiled Mashed Plantains) appeared first on A Sassy Spoon®.