Copitas De Platano Recipe

Prepare plantains

Peel the plantains and slice each at a slight diagonal into 12–14 slices about 1/2 inch (1.2 cm) thick. Pat slices dry with paper towel to remove excess moisture.

Sauté plantain cups

In a large nonstick or cast-iron skillet, heat 1 tbs olive oil and 2 tbs butter over medium heat until shimmering. Arrange plantain slices in a single layer (you may need two batches). Cook 3–4 minutes per side until deep golden and caramelized. Use the back of a spoon or the base of a small measuring cup to press each slice gently toward the center while cooking to create a slight cup (copita) shape. Transfer to a baking sheet.

Hold warm

Preheat oven to 90–100°C (200–210°F). Keep cooked plantain cups in the oven to stay warm while you make the sauce. Reserve pan with fond for the sauce.

Sweat aromatics

Return the pan used for the plantains to medium heat. Add remaining 1 tbs butter and the annatto oil, swirling to coat. Add minced shallot and cook 1.5–2 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.

Deglaze with white wine

Increase heat to medium-high and pour in the 100 ml white wine to deglaze the pan, scraping up browned bits (fond). Let the wine reduce by about half, approximately 2–3 minutes.

Add stock and cilantro

Add the 120 ml stock and bring to a gentle simmer. Stir in the packed cup of fresh cilantro leaves (reserve a small handful for garnish). Simmer 2–3 minutes to wilt the cilantro and meld flavors.

Finish sauce

Turn heat to low, stir in 60 ml heavy cream and 1 tbs lime juice, then season with 1 tsp salt and 1/2 tsp black pepper. Simmer gently 1–2 minutes until sauce is slightly thickened and glossy. Taste and adjust seasoning.

Optional purée (for a smooth sauce)

For a smoother, emulsified sauce, transfer the mixture to a blender or use an immersion blender in the pan and purée until smooth. If too thick, thin with up to 2 tbs extra stock or water. Return to low heat to keep warm.

Arrange warm plantain copitas on a serving platter. Spoon 1–2 teaspoons of the cilantro-annatto white wine sauce into each copita (or fill lightly, leaving edges visible).

Top each copita with a small sprig of micro cilantro or a few cilantro leaves and a light sprinkle of chopped chives if using. Serve with lime wedges on the side for squeezing.

Serve immediately so the plantains remain slightly crisp at the edges and the sauce is warm.