Marcos Plantain Salsa Recipes

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SWEET PLANTAIN SALSA WITH TOSTONES



Sweet Plantain Salsa with Tostones image

Provided by Food Network

Yield 3 cups salsa

Number Of Ingredients 14

1 cup cooked black beans
1 ear corn, grilled, kernels removed
1 small red bell pepper, seeded and diced
1 small red onion, finely diced
1 to 2 jalapenos, seeded and finely diced
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
3 very ripe plantains
1/3 cup vegetable oil
4 large unripe plantains
Canola oil
Salt to taste

Steps:

  • In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.
  • Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below)
  • TOSTONES: Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones.)

MARCO'S FISH WRAPPED IN HOJA SANTA



Marco's Fish Wrapped in Hoja Santa image

Masa means dough. This recipe can also be used as a base to make tortillas or tamales. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons/ 30 ml canola oil
2 cups/ 500 ml chopped Huitlacoche (corn mushroom)
1 leek, minced
salt & freshly ground black pepper
1 bunch epazote, chopped (or substitute with tarragon or a mix of herbs like cilantro, parsley and chives)
2 cups/ 500 ml very fine cornflour (masa harina)
1 teaspoon/ 5 ml salt
1/2 cup/ 125 ml crumbled chiapas cheese
2 tablespoons/ 30 ml butter
2 tablespoons/ 30 ml canola oil
2 garlic cloves, minced
1 leek, chopped
1 onion, chopped
1 plantain banana, cut in chunks
1 tablespoon/ 15 ml bonito flakes
1/2 teaspoon/ 2 ml whole allspice
salt & freshly ground black pepper
canola oil, for deep frying
chia seeds, for garnish (optional)
toasted macadamia nuts, for garnish
4 jack fish fillets, or any white firm-flesh fish you like (about 2 pounds/1 kg)
4 hoja santa, leaves or 4 banana leaves
salt & freshly ground black pepper

Steps:

  • For the huitlacoche masa dumplings:.
  • In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
  • For the masa bolitas:.
  • In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
  • Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
  • For the plantain salsa:.
  • In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
  • For the fish:.
  • Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
  • To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
  • To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
  • Cook's Note:.
  • Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

Nutrition Facts : Calories 255.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 99, Sodium 150.9, Carbohydrate 16.1, Fiber 2.1, Sugar 6.5, Protein 42.5

EGGS MOTULENOS WITH PLANTAINS IN TOMATO SALSA



Eggs Motulenos with Plantains in Tomato Salsa image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 large plantain banana, sliced into 1/4-inch rounds
2 ounces butter
8 eggs
4 corn tortillas
4 slices ham
8 ounces tomato salsa, recipe follows
4 ounces sour cream
1 cup green peas, cooked
1 cup grated queso fresca (fresh cheese)
Salt
4 tomatoes, chopped
1/2 onion, chopped
3 Serrano chiles
1 tablespoon chopped coriander seeds
1 tablespoon chopped cilantro leaves
Salt and pepper

Steps:

  • In a large saute pan, fry the plantains in butter until golden brown. Drain on paper towels. Fry the eggs to desired degree of doneness in butter. In another saute pan, fry the corn tortillas in butter. Set aside.
  • Layer tortilla with ham, eggs, and the salsa. Top with sour cream, peas, and fresh cheese. Garnish with the plantain.
  • Combine all the ingredients and boil for 20 minutes and then chop in blender and add salt and pepper.

PLANTAINS WITH SALSA DE AJO



Plantains With Salsa De Ajo image

Garlic and mint sauce for Plantains. Best made fresh. It will keep but loses something during storage.

Provided by That is Dr House to

Categories     Puerto Rican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large green plantains
2 teaspoons salt
mint
1 teaspoon dried Mexican oregano or 1 tablespoon fresh marjoram
1 garlic clove
1/2 cup olive oil
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Peel by cutting off ends of plantains and then cutting in half crosswise. Cut away peel with sharp knife. Trim off any remaining peel. Then cut half lenghtwise.
  • Put in pot with salt and enough water to cover. Simmer 25 minutes or until you can easily pierce with fork and have texture of boiled potatoes.
  • DRAIN CAREFULLY. Platains are now fragile. Place on serving dishs and pass the salt, pepper and sauce at the table.
  • Sauce:.
  • Mint: Use the leaves from one small bunch.
  • Garlic: Mince and crush to paste.
  • Finely chop mint and oregano [or marjoram] and combine with rest of ingredients.

Nutrition Facts : Calories 504.8, Fat 27.9, SaturatedFat 4, Sodium 1753.6, Carbohydrate 69.5, Fiber 5.2, Sugar 32.3, Protein 2.9

QUICK PLANTAIN AND MANGO SALSA PLATE



Quick Plantain and Mango Salsa Plate image

Provided by Food Network

Categories     condiment

Time 15m

Yield 8 servings

Number Of Ingredients 8

1 mango, small diced
1 jalapeno, diced
3 tablespoons freshly chopped cilantro leaves
1 red pepper, diced
1/2 red onion, diced
3 cups vegetable oil
3 ripe plantains, peeled and sliced
Salt

Steps:

  • In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside.
  • In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to "plantain chip".

PLANTAIN CHIPS WITH MANGO SALSA



Plantain Chips With Mango Salsa image

I've had fried plantains many times, but recently I was at an ethnic restaurant where the plantain chips were thin and crunchy like potato chips. They were delicious-- I just had to run home and figure out how to make them! I serve mine up with mango salsa, for an extra kick of island flavor!

Provided by Sommer Clary

Categories     Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
1 scallion, thinly sliced
1 serrano chili, minced
3 tablespoons red onions, minced
1/2 cup cilantro
1/2 teaspoon garlic salt
1 lime, juice of
vegetable oil, for frying
2 plantains
kosher salt

Steps:

  • Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
  • Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
  • Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
  • Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
  • Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.

Nutrition Facts : Calories 170.5, Fat 0.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 44.6, Fiber 3.9, Sugar 26.3, Protein 1.8

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