Combo Caribé Recipe
Yuca Frita, Maduros & Tostones
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Yuca Frita
Maduros
Tostones
Method
Yuca Frita
- 1
Prepare the Yuca
Peel the yuca and cut it into 4-inch pieces. Boil in salted water for about 20 minutes until tender.
- 2
Fry the Yuca
Drain the yuca and let it cool. Heat vegetable oil in a pan and fry the yuca pieces until golden brown and crispy, about 5-7 minutes.
- 3
Season
Remove from oil, drain on paper towels, and sprinkle with salt.
Maduros
- 4
Prepare the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
- 5
Fry the Maduros
Heat vegetable oil in a frying pan over medium heat. Fry the plantain slices until they're golden brown and caramelized, about 3-5 minutes on each side.
- 6
Drain and Serve
Remove from oil, drain on paper towels, and serve warm.
Tostones
- 7
Prepare the Green Plantains
Peel the green plantains and slice them into 1-inch thick pieces.
- 8
First Fry
Heat vegetable oil in a frying pan over medium heat. Fry the plantain slices for about 3-4 minutes until they are light golden, then remove and drain on paper towels.
- 9
Flatten
Using a tostonera or the bottom of a flat plate, flatten each fried slice.
- 10
Second Fry
Return the flattened plantains to the hot oil and fry until crispy and golden brown, about 2-3 minutes.
- 11
Season and Serve
Remove from oil, drain on paper towels, sprinkle with salt, and serve warm.