- 2large very ripe plantains
- canola oil
- 1 (14 ounce)can sweetened condensed milk
- generous 1/4cups strawberry or blackberry fruit preserve
- Peel the plantains and cut them, from pole to pole, into three long pieces measuring 1/4 to 1/2 inch thick.
- Heat a large skillet to medium or medium-high heat. Pour enough canola oil to coat the bottom about 1/8-inch deep. Line a plate with paper towels.
- When hot, add the plantain slices in batches—they should sizzle or else the oil isn’t hot enough. Cook until dark-golden brown, 2 to 3 minutes per side. Drain on the prepared plate.
- Place one warm plantain on a small serving plate and spoon a generous helping of condensed milk on top. Finish with a heaping tablespoon of fruit preserve.
COOKING TIP: You can try substituting bananas instead of plantains, but the flavor isn’t the same, and bananas turn rather flaccid when pan-fried. Make sure your plantains are as ripe as possible—the outer skin should be black. Tart fruit preserves pair well with this, such as blackberry or strawberry.
Recipe reprinted with permission from Eat Mexico © 2015 by Lesley Téllez, Kyle Books