Sweet Plantains Recipe

Preparation

1. 1

   Prepare the Black Bean Purée

   In a saucepan, sauté minced garlic in a little oil until fragrant. Add black beans, salt, and pepper. Cook until heated through, then blend until smooth.

2. 2

   Make the Pineapple Slaw

   In a bowl, combine diced pineapple and shredded cabbage. Drizzle with lime juice, add salt and mix well.

3. 3

   Create the Poblano Crema

   Roast the poblano pepper until charred, then peel and blend with sour cream, lime juice, and salt.

4. 4

   Prepare the Habanero-Guajillo Sauce

   Soak guajillo peppers in hot water until softened. Blend with chopped habanero, lime juice, and salt until smooth.

5. 5

   Cook the Sweet Plantains

   Peel and slice plantains diagonally. Heat vegetable oil in a skillet over medium heat, then fry the plantain slices until golden brown on both sides. Drain on paper towels.

6. 6

   Assemble the Dish

   On a plate, layer the black bean purée, top with crispy sweet plantains, then add pineapple slaw, drizzle with poblano crema, and finish with habanero-guajillo sauce. Sprinkle cotija cheese on top.