Ripe plantain purée (Puré de plátanos maduros)
Sweet rripe plantain purée, also known as puré de plátanos maduros, made with sweet plantains, milk, butter, onions, garlic, cumin, achiote, chili pepper, salt and pepper.
Servings 8
Ingredients
- 6 extremely ripe black skinned plantains – washed well and cut in half (leave the skin on)
- 1-2 cups of milk
- 1-2 cups of water or broth from the plantains add less or more based on your preferred consistency
- 1 stick of butter 4 oz
- 1 cup diced white onion
- 4 garlic cloves crushed
- 3 tsp ground cumin
- 1 tsp ground achiote
- 1 tsp chili pepper powder – optional
- Salt and pepper to taste
Instructions
- Boil the ripe plantains for 30 minutes. For best results, boil them with the skins on, you can cut them in half, but leave the skins/peels on.
- Let me them cool down until safe to handle.
- Meanwhile prepare a refrito, heat the butter over medium heat, add the onions, garlic and spices, cook for about 5 minutes or until the onions are soft.
- Peel the boiled ripe plantains.
- Working in batches, put the cooked ripe plantains, water, milk and refrito in a blender and mix until a smooth pur´se is obtained.
- Transfer the pur´se to a pan and cook on medium low heat until it is warm, stir as needed.
- Serve as a side dish for meat dishes. Can also be served alone with crumbled cheese, sautéed bacon, chorizo, fried eggs,or caramelized onions as toppings.