Plantanos Maduros

I’m not a big dessert person, but last weekend I took a stab at a plantain tart as part of my Cinco de Mayo menu. I had purchased the plantains a few days ahead of time and left them (along with my avocados) in a paper bag with a couple of apples in the hopes that they would ripen. Not so much. The plantains’ disappointing starchiness was offset by some vanilla ice cream, homemade cajeta and a liberal dose of margaritas. (The guacamole, on the other hand, was perfection.)

After 10 days languishing on my counter, the last plantain had turned a solid black and was begging to be consumed. I took a small nonstick skillet and brought it up to medium temperature with half a tablespoon of butter inside. I peeled the plantain, sliced it an angle and dropped the slices into the pan. Once they had started to brown and crisp up, I flipped them. A few minutes later, a tablespoon of apple cider vinegar went in to deglaze the plan and steam the plantain. I tossed a pinch of salt in and flipped the slices a couple of times to glaze them with the reduced butter/vinegar mixture. They went onto a plate where I drizzled them with a tablespoon of the leftover cajeta. You could do worse for a Monday night dinner.

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