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 Asado
Grilled (or Roasted) Plantains
- 4 to 6 ripe plantains (about one plantain per serving)
- 1 can sweetened condensed milk
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.
Peel the charred skin from the plantains. To serve, drizzle with sweetened condensed milk. Enjoy!!!