Sweet Plantains Recipe

Peel and slice

Trim the ends of each ripe plantain. Make a shallow lengthwise slit in the skin and peel. Slice each plantain on the diagonal into 1/2-inch (1.2 cm) thick pieces to maximize surface area for caramelization.

Pat the plantain slices dry with paper towel to remove excess moisture. This helps achieve a golden crust when frying.

Heat a medium skillet over medium heat. Add the sliced Spanish chorizo in a single layer (no extra oil needed). Cook 2–3 minutes per side until browned, rendered of some fat, and slightly crisp at the edges. Remove chorizo to a paper-towel-lined plate, leaving the chorizo fat in the pan.

In the same skillet with the reserved chorizo fat, add 1 tablespoon butter and 1 tablespoon olive oil. Warm over medium heat until butter melts and foam subsides. Add plantain slices in a single layer (work in batches if necessary). Sprinkle each batch with a pinch of sea salt and a light dusting of brown sugar (about 1/2 teaspoon per batch).

Cook the plantains undisturbed 3–4 minutes until deeply golden on the bottom. Flip and cook another 2–3 minutes until caramelized and tender. Adjust heat to prevent burning. Transfer cooked plantains to a warm plate and repeat with remaining batches, adding remaining tablespoon butter as needed.

Arrange warm caramelized plantain slices on a serving platter or individual plates.

Top each plantain slice with a piece of warm Spanish chorizo. Crumble or dollop goat cheese over the chorizo and plantain—about 1 tablespoon of goat cheese per two plantain slices (use remaining to taste).

Drizzle balsamic glaze evenly over the assembled plantains and chorizo (about 3 tablespoons total). If using, squeeze the juice of half a lime lightly over the platter for brightness.

Sprinkle toasted pine nuts or chopped toasted walnuts and torn cilantro leaves over the top. Finish with a light crack of black pepper and an extra pinch of sea salt if needed.

Serve immediately while plantains and chorizo are warm.