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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparation
- 1
Peel the Plantains
Start by peeling the ripe plantains. Cut off both ends of each plantain and make a shallow lengthwise slit in the skin. Carefully remove the skin from the plantain.
- 2
Slice the Plantains
Cut the peeled plantains diagonally into thick slices, about 1-inch wide. This allows for a better fry and enhances the sweetness when cooked.
Cooking
- 3
Heat the Oil
In a large skillet, pour in the vegetable oil and heat it over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of plantain in; if it sizzles, it’s ready.
- 4
Fry the Plantains
Carefully add the sliced plantains to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and caramelized.
- 5
Drain the Plantains
Once golden brown, remove the fried plantains from the oil using a slotted spoon and place them onto a plate lined with paper towels to drain excess oil.
Serving
- 6
Top with Cotija Cheese
While the plantains are still warm, crumble the Cotija cheese over the top. If desired, you can also sprinkle freshly chopped cilantro and add a dollop of sour cream.
- 7
Serve Immediately
Serve the Maduros hot as a side dish or a delicious snack. Enjoy!