Plantain Peluda Recipe

Peel and slice

Use three medium‑large ripe plantains (yellow with black spots). Cut off both ends, make a shallow lengthwise slit in the skin and peel. Slice each plantain on the bias into 1/3‑inch (about 8 mm) thick diagonal pieces to increase surface area for a crisp exterior.

Light dusting

Place the slices in a single layer on a plate. Sprinkle the 2 tablespoons cornmeal (or flour) over the slices and toss gently so each piece has a light, even dusting. This helps produce a slightly textured, 'peluda' (hairy/crisp) crust when fried.

Heat oil

Pour about 1 cup of vegetable oil into a heavy skillet or frying pan (enough to cover the plantain slices about 1/4 to 1/3 inch). Heat over medium heat until shimmering and registers 325–350°F (160–175°C) on a thermometer, or until a small breadcrumb sizzles immediately but does not brown in under 15 seconds.

Fry in batches

Working in a single layer and not overcrowding the pan, carefully add plantain slices. Fry for 2–3 minutes per side, turning once, until edges are golden and edges look crisp and slightly frilled. Adjust heat as needed so the interior cooks through without burning the exterior. Use a slotted spoon or spatula to transfer to a paper‑lined tray.

Drain and season

Immediately sprinkle the hot plantains with a mixture of 1 teaspoon sea salt, 1 teaspoon ground cumin, and 1 teaspoon black pepper (or to taste). Toss gently to coat while still hot so the seasoning adheres. Let drain 1–2 minutes on paper towels to remove excess oil.

Whisk together 1/2 cup sour cream (or Greek yogurt), 2 tablespoons mayonnaise, 1 teaspoon achiote paste (or 1/2 teaspoon smoked paprika), 1 tablespoon fresh lime juice, 1/2 teaspoon honey, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning with more lime or salt if desired. Chill briefly if you like a cooler contrast to the hot plantains.

Arrange the Plantain Peluda on a serving platter. Sprinkle with the optional chopped cilantro and serve with lime wedges and the crema de achiote for dipping. Serve immediately while hot and crisp.