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Plátanos fritos con crema
Tabasco's fried ripe plantain with cream and fresh cheese
Tabasco grows more plantain than almost anywhere in Mexico, and in Villahermosa homes fried ripe plantain arrives with breakfast eggs, alongside rice and black beans at lunch, or on its own as a sweet-savoury supper. The local touch is to finish the hot, caramelised slices with a spoon of tangy crema and a snow of crumbled fresh cheese, so you get sweet, salty and sour in one bite. Chef's tip: wait until the skins are almost black; yellow plantains taste starchy and never caramelise.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (2)
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Method
0/4 doneStep 1: Peel 2 very ripe plantains by cutting off the ends and slitting the skin along its length. Slice on a long diagonal, 1 cm thick.
Step 2: Heat 4 tbsp vegetable oil in a large frying pan over a medium heat. Fry the slices in one layer for 3–4 minutes a side, until deep golden-brown with sticky, caramelised edges. Common mistake: a pan that is too hot; the sugars burn black before the inside turns soft and custardy.
8 minStep 3: Drain briefly on kitchen paper and arrange on a warm plate.
Step 4: Spoon ½ cup Mexican crema or soured cream over the hot plantain, scatter with 2 ⅛ oz queso fresco and a little 1 pinch flaky salt and serve at once.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does plátanos fritos con crema take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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