Wednesday, November 23, 2011

Macho, Macho Bananas! {Roasted Plantains}

Platano Macho Asado


I know everyone is probably busy getting things ready for the big day tomorrow.  I know I am, and Thanksgiving isn't even a holiday in Mexico.  (Although, I think it should be a worldwide holiday celebration.)

Just because Thanksgiving isn't an official holiday here in Mexico, doesn't mean that I won't be celebrating with my family.  Every year, I prepare a traditional American feast with mashed potatoes and gravy, homemade bread rolls, green bean casserole and pumpkin and Pecan Pies.  The only difference its that I bake a chicken instead of a turkey.  (You can read why here.)

This year, I'll be adding two new desserts to the menu, one of which is an old family favorite...Roasted Plantains.  Here in Mexico, we call plantains, Platanos Macho which literally translated means Macho Bananas.   I guess it's because they're bigger and manlier than regular bananas.

Platanos Machos can be served in a variety of ways: battered and fried, sauteed in butter and/or  roasted in an oven or on the grill.  In the winter, there are carts roaming the streets, with a distinct high-pitched whistle to announce their arrival, that sell the most delicious, piping hot, roasted plantains and camotes (sweet potatoes).  They are then topped with your choice of sweetened condensed milk or cajeta (caramel sauce).  Absolutely swoonworthy!

While the photos for this recipe show how to grill plantains, I'm also including directions on how to roast them in the oven.


Platano Macho Prep 2


Platano Macho Asado 
Grilled (or Roasted) Plantains

Ingredients:

  • 4 to 6 ripe plantains (about one plantain per serving)
  • 1 can sweetened condensed milk

Directions:
On the grill:  Roast the plantains whole (unpeeled) over a low flame until the peel has charred completely and the plantains have burst open.

In the oven:  Preheat oven to 350F.  Wrap each plantain in aluminum foil.  Bake for 20 to 25 minutes or until the plantains have burst open.

Plantains on the grill


Peel the charred skin from the plantains.  To serve, drizzle with sweetened condensed milk.  Enjoy!!!

Roasted Plantains

  Photobucket

11 comments:

  1. these look amazing--i love plantains..but have never roasted them over a fire...yum! happy thanksgiving :)

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  2. Now you are speaking my language...wait you always are...I love your site! I adore plantains! My uncle always made us tostones, love them:-) This recipe looks wonderful:-) Hugs, Terra

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  3. ooooh! YUMMY!  Gotta try this!  Easy and looks so delicious!

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  4. Good, just good! It actually does look easy to day. My mom makes a variation of this and she loves it.

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  5. The Wise Latina ClubNovember 24, 2011 at 9:51 PM

    Could something be more fabulous than "absolutely swoonworthy? Yes, I believe so. This recipe. Delish and I hope you share your recipe for sweet potatoes, too!

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  6. Mmmm... I've never roasted plantains, but hubs and I make a fantastic dessert that includes plantains and sweetened condensed milk, too.  One of these days I mean to post it...  Until then, I wish I'd included this on my dessert roster! 

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  7. Mmmm Mmmmm Going to have to try this! 

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  8. I love Maduro. Especially with cheese and frijoles revueltos. :)

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  9. having to catch up on missed recipes - I like to grill bananas stuffed with brown sugar and spiked with rum but I have never grilled plantains... I see where you are steaming them in the oven too...

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  10. Growing up I loved roasted maduros with regular milk. This post brings lovely memories. Thanks!!

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  11. Looks interesting. I would try that on our weekend garden griil. www.waldosbarbeque.com

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